Chicken Stir-Fry Wraps

I made these for dinner and they were really good. This is obviously not my picture. I got the recipe from Martha, who I love. I made some rice which Joseph added to his wraps which was also good.

1 1/2 pounds chicken breast halved horizontally and sliced thin
1 large onion, sliced thin
1 large bell pepper, sliced thin
3 cloves garlic, minced
1 1/2 teaspoon grated ginger
red pepper flakes
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons cornstarch mixed with 1 TBSP water
12-16 boston lettuce leaves

Directions

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.