PRESSURE-COOKER ASIAN WRAPS
This recipe is similar to other Asian wraps but packed with even more deliciously healthy flavor. Instead of ordering Chinese, why not try making these yourself? -Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- 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 165°. Remove chicken; shred with 2 forks. Set aside., 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., 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., 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.
Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 337mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
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