Load the classic flavors of cashew chicken into a tortilla topped with a sweet and tangy slaw for a satisfying dinner from the pressure cooker or slow cooker. You can cook it in either appliance.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist
Ingredient Checklist
Ingredient Checklist

Directions

Directions
  • For the Sweet-Tangy Slaw, in a large bowl whisk together vinegar, honey, and salt. Add cabbage and onion; toss until well coated. Cover; chill 2 hours or until ready to assemble wraps, stirring once or twice. In a small bowl whisk together next 5 ingredients (through crushed red pepper). Prepare as directed using desired cooker, below.

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Fast 12 minute cook time
  • Trim fat from chicken; place chicken in a 4-qt. electric or stove-top pressure cooker. Pour ginger mixture over chicken. Set an electric cooker on high pressure to cook 12 minutes. For a stove-top cooker, bring up to pressure over medium-high heat ; reduce heat enough to maintain steady (but not excessive) pressure. Cook for 12 minutes. Remove from heat. Quickly release pressure. Open lid carefully. Transfer cooked chicken to a cutting board, reserving cooking liquid in cooker. Allow chicken to cool until easy to handle. Remove chicken from bones; discard bones. Use two forks to coarsely shred chicken. Return to cooker with cooking liquid; toss to coat chicken. Divide spinach among warm tortillas. Use a slotted spoon to top tortillas with chicken and Sweet-Tangy Slaw. Sprinkle with cashews. If desired, top with green onions and cilantro. Fold in sides; roll up tortillas. Cut wraps in half.

Instructions Checklist
Instructions Checklist
Slow 5 hour low or 21/2 hour high cook time
  • Trim fat from chicken; place chicken in a 3 1/2- to 4-qt.slow cooker. Pour ginger mixture over chicken. Cover and cook on low 5 to 6 hours or on high 2 1/2 to 3 hours. Transfer chicken to a cutting board, reserving cooking liquid in cooker. Allow chicken to cool until easy to handle. Remove chicken from bones; discard bones. Use two forks to coarsely shred chicken. Return to cooker with cooking jliquid; toss to coat chicken. Divide spinach among warm tortillas. Use a slotted spoon to top tortillas with chicken andSweet-Tangy Slaw. Sprinkle with cashews. If desired, top with green onions and cilantro. Fold in sides; roll up tortillas. Cut wraps in half.

Nutrition Facts

509 calories; 21 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 8 g monounsaturated fat; 100 mg cholesterol; 1057 mg sodium. 416 mg potassium; 52 g carbohydrates; 5 g fiber; 9 g sugar; 31 g protein; 0 g trans fatty acid; 821 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 189 mg calcium; 5 mg iron;

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