30-60 min6 servingsboneless skinless chicken thighs

Minted Moroccan Chicken Wraps

By Nancy S. Hughes

6 servings

30-60 min

Easy

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 12 min

Cook Time: 30 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American, Moroccan

Diet: Diabetes

Yield: 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

Don’t underestimate the power of fresh herbs. They add a tremendous amount of freshness and are calorie-free!

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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About the chef

Nancy S. Hughes

Nancy S. Hughes is a best selling author and leading food consultant. She has written 21 nationally published cookbooks as well as developed recipes for 60 additional cookbooks with over 7,500 published recipes to her credit. Nancy has been honored to work with clients across the United States and Canada. She's worked with major food corporations, health-focused organizations, magazines, and web-based clients including: American Diabetes Association, American Cancer Society, American Heart Association, Cooking Light, Better Homes and Gardens, Betty Crocker, Instant Pot, Del Monte Foods, Canola Council, and USA Rice Federation.

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