Minted Moroccan Chicken Wraps
Don’t underestimate the power of fresh herbs. They add a tremendous amount of freshness and are calorie-free!
Servings Prep Time
6servings 12minutes
Cook Time
30minutes
Servings Prep Time
6servings 12minutes
Cook Time
30minutes
Ingredients
  • 1cup roasted red peppersdrained
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tsp garlic powder
  • 1/2tsp ground chipotle pepper
  • 1/2tsp caraway seeds
  • 1/2cup Water
  • 1lb boneless skinless chicken thighstrimmed of fat
  • 1/4tsp salt
  • 3/4cup plain 2% Greek yogurtsuch as Fage
  • 1/2cup chopped fresh mint
  • 1/3cup finely chopped red onion
  • 6 light flour tortillasheated in a skillet until slightly charred, such as La Tortilla Factory Light Tortillas
  • 1 lemoncut into 6 wedges
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