Step 1

Place pork in large resealable bag; pour in 1/2 cup Kung Pao sauce, seal and refrigerate at least 1 hour. Heat oil in large nonstick skillet over medium heat. Add half of pork to skillet and cook until browned and sauce begins to caramelize. Remove from skillet and repeat with remaining pork.

Step 2

Divide pork evenly between each tortilla. Top with bell peppers, lettuce, green onion and cilantro. Drizzle with remaining Kung Pao sauce and serve with jalapenos and lime wedges.