Fiesta Chicken & Pepper Wraps

  • Servings: 4-6
  • Rating:


  • 1/3 cup plus 1 tablespoon Kikkoman Stir-Fry Sauce, divided
  • 1/2 teaspoon crushed red pepper
  • 3/4 pound boneless, skinless chicken breast halves,
  • cut into thin strips
  • 3 tablespoons vegetable oil, divided
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1 onion, thinly sliced
  • 2 large cloves garlic, minced
  • 8 (8-inch) flour tortillas, warmed
  • Dairy sour cream
  • Fresh cilantro leaves


Combine 1/3 cup stir-fry sauce and crushed red pepper.

Coat chicken with remaining 1 Tbsp. stir-fry sauce.

Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.

Heat remaining 2 Tbsp. oil in same pan. Add bell peppers, onion and garlic; stir-fry 4 minutes. Add chicken and stir-fry sauce mixture; cook, stirring, until mixture boils and chicken and vegetables are coated with sauce.

To serve: Spoon desired amount of chicken mixture on each tortilla; top with sour cream and cilantro. Fold and wrap to enclose.