Asian Fish and Vegetable Wrap

We eat a lot of wraps and this is one of my favorites.

• Ready In: 38 mins
• Serves: 4

Ingredients

• 1⁄3 cup oyster sauce
• 2  tablespoons orange marmalade
• 2  tablespoons soy sauce
• 2  teaspoons orange zest
• 4  teaspoons  grated fresh ginger
• 2  teaspoons cornstarch
• 2  tablespoons olive oil, divided
• 1  tablespoon  minced garlic
• 1  cup  thinly sliced green bell pepper
• 2  cups  firmly packed shredded cabbage
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1  lb salmon fillet, cut into 1 inch cubes
• 1  teaspoon Chinese five spice powder
•  kosher salt
•  pepper
• 1 1⁄2 cups cooked long-grain rice, warm
• 1⁄2 cup  chow mein noodles
• 4 (10 inch)  flour tortillas

Directions

1. In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
2. In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
3. Add the garlic; sauté for 30 seconds.
4. Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
5. Add in the oyster sauce mixture and stir to combine.
6. Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
7. Clean out the skillet and return to the stove.
8. Add in the remaining 1 tablespoon olive oil over medium-high heat.
9. Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
10. Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
11. Add the vegetables and rice to the salmon; stir gently.
12. Fold in the chow mein noodles; season with additional salt and pepper if desired.
13. Spoon mixture onto each tortilla; roll-up/wrap burrito style.
14. Serve immediately.