Meals in Minutes- Chicken

Chicken Stir-Fry Wraps
1 1/2 lb Boneless, skinless chicken breasts, halved horizontally and thinly sliced
1/4 tsp Sea salt
1/4 tsp Black pepper
2 T Olive oil, divided
1 Medium onion, thinly sliced
1 Large red bell pepper, thinly sliced
3 Cloves garlic, minced
1 1/2 tsp Fresh ginger, peeled and grated
1/4 tsp Red pepper flakes, or to taste
3 T Lite soy sauce
3 T Rice vinegar
1 1/2 tsp Cornstarch mixed with 1 T water
4 Iceberg lettuce leaf cups
Per Serving
Calories: 307
Fat: 12 grams
Saturated fat: 2 grams 
Cholesterol: 119 milligrams
Sodium: 676 milligrams
Carbohydrate: 8 grams
Fiber: 1.5 grams
Protein: 39 grams
Number of servings: 4
Season chicken with salt and pepper. In a large nonstick skillet or wok, heat 1 T olive oil over medium high heat. Add the chicken, cook, stirring constantly 4-5 minutes, or until done. Transfer to a plate, keep warm. Add remaining oil to pan, add onion and bell pepper. Reduce heat to medium. Cook until onion is tender and golden, about 4 minutes. Add garlic, ginger, and red pepper flakes, cook and stir about 1 minute. Stir in soy sauce, rice vinegar, and cornstarch mixture, remove from heat. Add chicken, toss to coat. Serve in lettuce cups.