Minted Moroccan Chicken Wraps
By :The Instant Pot Diabetes Cookbook
instant pot recipes, instant pot chicken recipes, instant pot chicken wraps, instant pot healthy recipes
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Don’t underestimate the power of fresh herbs. They add a tremendous amount of freshness and are calorie-free!
instant pot recipes, instant pot chicken recipes, instant pot chicken wraps, instant pot healthy recipes
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Prep Time 12 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 cup roasted red peppers drained
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp ground chipotle pepper
  • 1/2 tsp caraway seeds
  • 1/2 cup Water
  • 1 lb boneless skinless chicken thighs trimmed of fat
  • 1/4 tsp salt
  • 3/4 cup plain 2% Greek yogurt such as Fage
  • 1/2 cup chopped fresh mint
  • 1/3 cup finely chopped red onion
  • 6 light flour tortillas heated in a skillet until slightly charred, such as La Tortilla Factory Light Tortillas
  • 1 lemon cut into 6 wedges
Prep Time 12 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 cup roasted red peppers drained
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp ground chipotle pepper
  • 1/2 tsp caraway seeds
  • 1/2 cup Water
  • 1 lb boneless skinless chicken thighs trimmed of fat
  • 1/4 tsp salt
  • 3/4 cup plain 2% Greek yogurt such as Fage
  • 1/2 cup chopped fresh mint
  • 1/3 cup finely chopped red onion
  • 6 light flour tortillas heated in a skillet until slightly charred, such as La Tortilla Factory Light Tortillas
  • 1 lemon cut into 6 wedges
instant pot recipes, instant pot chicken recipes, instant pot chicken wraps, instant pot healthy recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Combine the peppers, coriander, cumin, garlic powder, chipotle, caraway, and water in a blender. Secure the lid and purée until smooth.
  2. Place the chicken thighs in the Instant Pot. Top with the puréed pepper mixture. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 10 minutes.
  3. Use a natural pressure release for 10 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the chicken with a slotted spoon and place on a cutting board. Let the chicken stand for 5 minutes before shredding.
  4. Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Bring to a boil and boil for 5 minutes to thicken slightly. Stir the chicken and salt into the sauce.
  5. In a medium bowl, combine the yogurt, mint, and onion. Spoon the yogurt mixture evenly over each tortilla, squeeze the lemon wedges over each serving, and top with equal amounts of the chicken mixture. Fold the edges of the tortillas over or serve open face with a knife and fork, if desired.
Recipe Notes

NUTRITION FACTS
Choices/Exchanges: 1 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein, 1/2 Fat

Calories: 210; Calories from Fat: 60; Total Fat: 7.0 g; Saturated Fat: 2.5 g; Trans Fat: 0.0 g; Cholesterol: 70 mg; Sodium: 460 mg; Potassium: 360 mg; Total Carbohydrate: 23 g; Dietary Fiber: 7 g; Sugars: 5 g; Protein: 20 g; Phosphorus: 250 mg

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