Pressure-Cooker Asian Wraps Recipe

Name: Pressure-Cooker Asian Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless skinless chicken breast halves; 1/4 cup reduced-sodium soy sauce; 6 tablespoons water, divided; 1/4 cup ketchup; 1/4 cup honey; 2 tablespoons minced fresh gingerroot; 2 tablespoons sesame oil; 1 small onion, finely chopped; 2 tablespoons cornstarch; 12 round rice papers (8 inches); 3 cups broccoli coleslaw mix; 3/4 cup crispy chow mein noodles

Servings: persons

2 pounds boneless skinless chicken breast halves
1/4 cup reduced-sodium soy sauce
6 tablespoons water, divided
1/4 cup ketchup
1/4 cup honey
2 tablespoons minced fresh gingerroot
2 tablespoons sesame oil
1 small onion, finely chopped
2 tablespoons cornstarch
12 round rice papers (8 inches)
3 cups broccoli coleslaw mix
3/4 cup crispy chow mein noodles

1
Place chicken in a 6-qt. electric pressure cooker. In a small bowl, whisk soy sauce, 1/4 cup water, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165u00b0. Remove chicken; shred with 2 forks. Set aside.
2
In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Remove sauce from pressure cooker. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving.
3
Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
4
Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

1858

kcal

Calories

Fat

309

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds boneless skinless chicken breast halves, 1/4 cup reduced-sodium soy sauce, 6 tablespoons water, divided, 1/4 cup ketchup, and more.

Yes, Pressure-Cooker Asian Wraps falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pressure-Cooker Asian Wraps

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