Heat cooking oil over medium-high heat in a large nonstick skillet. Cook red sweet pepper strips for 3 minutes or until crisp-tender and charred slightly on one side; do not stir. Add chicken, coriander seed, ground pepper, and salt; cook and stir 2 minutes more.
Add marsala; reduce heat. Cook, uncovered, for 3 minutes more or until chicken is cooked through.
Stir together cornstarch and cold water in a small bowl until smooth. Stir cornstarch mixture and ginger into chicken mixture. Cook and stir 3 to 5 minutes more or until sauce thickens.
Spoon chicken mixture into crepes using a slotted spoon. Roll or fold as desired. Drizzle remaining sauce over crepes. Makes 4 servings.