2 teaspoons rice vinegar

2 teaspoons soy sauce

1 teaspoon granulated sugar

1 teaspoon cornstarch

2 teaspoons water

1 (4- to 6-ounce) boneless, skinless chicken breast

3–4 tablespoons vegetable oil, or as needed

1 garlic clove, smashed and peeled

3 tablespoons chopped onion

⅓ cup chopped red bell pepper

¼ cup bean sprouts

3–4 drops sesame seed oil, or to taste

1 romaine or iceberg lettuce leaf, shredded

4 tortilla wraps or 4 pita pocket halves

• In a small bowl, combine the rice vinegar, soy sauce, and sugar, and set aside. Mix together the cornstarch and water, and set aside in a separate small bowl. Chop the chicken into bite-sized pieces.

• Add 2 tablespoons of the vegetable oil to a frying pan and heat on medium-high heat. When the oil is hot, add the garlic. Fry briefly, using a spatula to move the garlic through the oil. Add the chicken and stir-fry until white and nearly cooked, stirring constantly. Remove from the pan and set aside.

• Add 1 to 2 more tablespoons of the vegetable oil to the pan. Add the onion and stir-fry for about 1 minute. Add the red pepper and stir-fry for another minute. Add the bean sprouts.

• Add the rice vinegar mixture to the pan, pouring it in the middle of the vegetables. Give the cornstarch and water mixture a quick restir. Turn the heat up to medium high and add the cornstarch mixture. Cook, stirring constantly, until it boils and thickens. Add the chicken and mix with the vegetables and sauce. Sprinkle the sesame seed oil over the top.

• If using tortilla wraps, place a few pieces of shredded lettuce on each wrap, spoon ¼ of the chicken and sauce mixture over the top of each, and roll up. If using pita pocket halves, place the shredded lettuce and ¼ of the chicken mixture inside each half. If using a tortilla wrap, roll it up.