Description
Crisp lettuce and raw veggies provide a satisfying crunch that balances the sweet and savory fermented honey garlic chicken. If the chicken makes it into the wraps… I was tempted to stand in the kitchen eating it all by itself!
Ingredients
Scale
- 1/8 cup honey garlic (cloves crushed and honey)
- 2 tbsp coconut aminos
- 1/4 tsp chilies
- 1 tbsp minced or dried onion
- 1/2 tsp salt
- 1 tsp black pepper
- 8–10 boneless skinless chicken thighs
- 1 thinly sliced jalapeno (optional)
- 1 head of lettuce
- 1 medium carrot grated
- 1/2 pepper thin sliced
- 1 green onion diced
- 1 avocado thin sliced
- 1/8 cup cashews crushed or chopped
Instructions
- After fermenting your honey garlic sauce scoop it into a bowl, crushing any garlic cloves you scoop out.
- Add coconut amino’s, onions, chilies, salt, and pepper, mix well.
- Add in boneless skinless chicken thighs and let sit a few hours.
- Place chicken and sauce into the instant pot, and set on manual high pressure for 6 minutes.
- While the chicken is cooking (likely 10 minutes to come to pressure, 6 minutes cooking time and a 6-minute natural pressure release) Wash a dice the vegetables for the wraps.
- peel the washed lettuce into full leaves, you can use whatever lettuce you prefer.
- Once the Chicken has naturally pressure released for 6 minutes open up the valve and release any remaining pressure. The chicken should shred easily with 2 forks. Let the shredded chicken lay in the sauce until you are ready to assemble wraps.
- In the lettuce lay: chicken, grated carrot, pepper slices, chopped cashews, green onion, and avocado, drizzling a little extra sauce over top before rolling the lettuce around ingredients.
Notes
Don’t have an Instant Pot? Try baking the chicken thighs in sauce, and then order your Instant Pot here!
- Cook Time: 6 min
- Method: Instant Pot
