Minted Moroccan Chicken Wraps

By: Nancy S. Hughes

Minted Moroccan Chicken Wraps
Don’t underestimate the power of fresh herbs. They add a tremendous amount of freshness and are calorie-free!
cuisine icon Cuisine
Modern, Moroccan
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Diabetes
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, boneless skinless chicken thighs, caraway seeds, chopped fresh mint, contributed, cook 30 min, diabetes, dinner, easy, finely chopped red onion, garlic powder, ground chipotle pepper, ground coriander, ground cumin, instant pot chicken dinner recipe, instant pot chicken recipe, instant pot chicken wraps, instant pot recipe, instant pot recipes, lemon, light flour tortillas, lunch, main course, modern, moroccan, Nancy S. Hughes, plain 2% greek yogurt, prep 12 min, pressure cook, pressure cooker recipes, roasted red peppers, salt, sauté, water

prep icon Prep Time
12 min
cook icon Cook Time
30 min

serving icon Servings
6 servings
Ingredients
  • 1 cup roasted red peppers
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp ground chipotle pepper
  • 1/2 tsp caraway seeds
  • 1/2 cup Water
  • 1 lb boneless skinless chicken thighs
  • 1/4 tsp salt
  • 3/4 cup plain 2% Greek yogurt
  • 1/2 cup chopped fresh mint
  • 1/3 cup finely chopped red onion
  • 6 light flour tortillas
  • 1 lemon
Instructions
  • Combine the peppers, coriander, cumin, garlic powder, chipotle, caraway, and water in a blender. Secure the lid and purée until smooth.
  • 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.
  • 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.
  • 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.
  • 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.
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
     
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