Asian Chicken Wraps (Printable Version)
# What You'll Need:
→ Tangy Cucumber Dip
01 -
Greek yogurt (¼ cup, plain)
02 -
Mayo (2 tablespoons)
03 -
Rice vinegar (2 tablespoons)
04 -
Spicy sweet sauce (1 tablespoon)
05 -
Sesame oil with toast flavor (1 teaspoon)
06 -
Crunchy chili mix (1 teaspoon)
07 -
Salt (¼ teaspoon)
08 -
Chopped fresh herbs (1 cup - mix of cilantro, mint and/or green onions)
09 -
Seeds from sesame (½ teaspoon)
10 -
1 English or 3-4 Persian cucumbers (cut into thin slices)
→ Sweet Spicy Chicken
11 -
Chicken thighs without bones or skin (1 pound)
12 -
Sauce with teriyaki flavor (⅓ cup + ¼ cup, used separately)
13 -
Hot sweet sauce (2 tablespoons)
14 -
Pepper and salt as needed
→ Taco Toppings
15 -
Small flour wraps (8, 6-inch)
16 -
Ripe avocado (1, cut in slices)
17 -
Peanuts, broken up (¼ cup)
18 -
Sesame seeds to sprinkle on top
# Preparation Steps:
01 -
Add salt and pepper to your chicken, then dump it in the Instant Pot with ⅓ cup of teriyaki sauce. Cook under pressure for 10 minutes
02 -
Stir together your yogurt, mayo, rice vinegar, spicy sweet sauce, sesame oil, crunchy chili and salt. Mix with cucumber slices and herbs, but keep some sauce separate for later
03 -
Pull apart the cooked chicken and lay it on a baking tray. Mix with leftover teriyaki and hot sweet sauce. Stick under the broiler for 3-6 minutes till it gets nice and crispy
04 -
Get your tortillas warm by holding them over a stove flame for some char marks, or just pop them in the microwave or oven
05 -
Stack each tortilla with your crispy chicken, cucumber mix, avocado, extra sauce, crushed peanuts and sesame seeds
# Additional Tips:
01 -
Works in a slow cooker too (2.5-3.5 hours high setting or 4-5 hours low setting)
02 -
Don't have an Instant Pot? Bake chicken at 400°F for 35 minutes instead
03 -
Simple option: just boil the chicken on your stove for 10-15 minutes
04 -
Don't throw away extra cucumber sauce, it's great for serving