Pressure-Cooker Asian Wraps
This recipe is similar to other Asian wraps but it's packed with even more deliciously healthy flavor. Instead of ordering Chinese, why not try making these yourself? —Melissa Hansen, Milwaukee, Wisconsin
Ingredients
- 2 pounds boneless skinless chicken breast halves
- 1/4 cup reduced-sodium soy sauce
- 6 tablespoons water, divided
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tablespoons minced fresh gingerroot
- 2 tablespoons sesame oil
- 1 small onion, finely chopped
- 2 tablespoons cornstarch
- 12 spring roll wrappers or rice papers (8 inches)
- 3 cups broccoli coleslaw mix
- 3/4 cup crispy chow mein noodles
Directions
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1Place 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. A thermometer inserted in chicken should read at least 165°. Remove chicken; shred with 2 forks. Set aside.
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2In 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.
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3Fill a large shallow dish partway with water. Dip a spring roll wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
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4Place 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.
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