Chinese Chicken Wrap - cooking recipe

Ingredients

3 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon minced garlic
1 tablespoon grated ginger
1/4 teaspoon crushed red pepper flakes
1 1/4 lbs boneless skinless chicken breasts, finely chopped
2 tablespoons olive oil
1 1/4 cups diced celery
1 1/4 cups diced carrots
1 1/4 cups diced yellow onions
kosher salt
1 tablespoon cornstarch
1/2 cup chopped green onion
1/2 cup chopped cashews
3/4 cup hoisin sauce
4 leaves iceberg lettuce, trimmed to fit inside the tortillas
4 (10 inch) flour tortillas (I use spinach flavored if available)

Preparation

In a mixing bowl, add the soy sauce, sherry, garlic, ginger, and red pepper flakes; stir to combine.
Add the chicken; toss to coat; marinate for 15 minutes.
Let the oil heat in a big non-stick skillet over medium heat.
Add the celery, carrot, and onion.
Add in 1/2 teaspoon Kosher salt or to taste; cook vegetables, stirring frequently, for 5-7 minutes or until tender.
Transfer the vegetables to a bowl.
Clean out the skillet and return to stove burner.
Heat the skillet over high heat.
Sprinkle the cornstarch over the chicken and add the chicken to the skillet.
Stir-fry for 3-4 minutes or until the chicken is cooked and the pan juices have thickened.
Add the vegetables, green onion, cashews, and hoisin sauce to the skillet; stir to combine.
Line each tortilla with a lettuce leaf.
Spoon chicken mixture onto lettuce.
Wrap up burrito style and serve immediately.