1. Prepare the Chicken:

Heat the olive oil in a large skillet over medium heat. Add the diced chicken breast, season with salt and pepper, and cook for 5-7 minutes until the chicken is golden brown and cooked through. Stir occasionally to ensure even cooking. Once cooked, remove the chicken from the skillet and set it aside.

2. Make the Orange Sauce:

In the same skillet, add the orange juice, orange zest, honey, soy sauce, and rice vinegar. Whisk the ingredients together and bring the mixture to a gentle simmer. Stir in the cornstarch slurry (cornstarch mixed with water) and continue to cook for 2-3 minutes until the sauce thickens slightly.

3. Coat the Chicken:

Return the cooked chicken to the skillet with the orange sauce. Toss the chicken pieces in the sauce until fully coated. Remove the skillet from heat and set aside while you prepare the wraps.

4. Prepare the Vegetables:

Wash and prepare all the vegetables. Shred the lettuce and carrots, thinly slice the bell pepper and cabbage, and chop the cilantro. Arrange the vegetables in separate piles for easy assembly.

5. Assemble the Wraps:

Lay one tortilla flat on a clean surface. Place a handful of shredded lettuce in the center, followed by the shredded carrots, red bell pepper slices, and red cabbage. Add a generous portion of the orange chicken on top of the vegetables. Garnish with fresh cilantro, avocado slices, or crushed peanuts if desired.

6. Wrap It Up:

Fold in the sides of the tortilla, then roll it tightly from the bottom to the top, securing all the ingredients inside. Repeat with the remaining tortillas and filling.

7. Serve:

Serve the wraps immediately as is, or slice them in half for easier handling. Pair them with a side of fruit, a light salad, or baked sweet potato fries for a complete meal.