Cashew Chicken Wraps with Sweet-Tangy Slaw

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.

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  • Makes: 8 servings
  • Serving Size: 1 wrap per serving
  • Prep:
  • Slow Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)
  • Bring to pressure: 12 mins

Cashew Chicken Wraps with Sweet-Tangy Slaw

Directions

Directions

  1. 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.

Fast 12 minute cook time

  1. 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.

Slow 5 hour low or 21/2 hour high cook time

  1. 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.
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Nutrition Facts (Cashew Chicken Wraps with Sweet-Tangy Slaw)

  • Per serving:
  • 509 kcal ,
  • 21 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 100 mg chol. ,
  • 1057 mg sodium ,
  • 52 g carb. ,
  • 5 g fiber ,
  • 9 g sugar ,
  • 31 g pro.
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