Mealtime Magic: Instant Pot Minted Moroccan Chicken Wraps

Enjoy this recipe reprinted with permission from The Instant Pot Diabetes Cookbook, which I had a chance to review. Written by  author and food consultant Nancy S. Hughes and the American Diabetes Association, the book features easy and lightning fast recipes optimized for the Instant Pot and features dishes for every meal of the day.

It's a great resource for people with diabetes who want to make full use of their instant pot while still eating healthy, delicious, and unique meals. I loved the variety in the book!

SERVES: 6 

SERVING SIZE: 1/3 cup chicken mixture, 1/4 cup yogurt mixture, and 1 tortilla 

HANDS-ON TIME: 12 minutes 

HANDS-OFF TIME: 30 minutes 

TOTAL TIME: 42 minutes

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

1 cup roasted red peppers, drained

1 tsp ground coriander

1 tsp ground cumin 

1/2 tsp ground chipotle pepper

1 tsp garlic powder 

1/2 tsp caraway seeds 

1/2 cup water

1 lb boneless, skinless chicken thighs, trimmed of fat 

1/4 tsp salt 

3/4 cup plain 2% Greek yogurt (such as Fage) 

1/2 cup chopped fresh mint 

1/3 cup finely chopped red onion 

6 light flour tortillas (such as La Tortilla Factory Light Tortillas), heated in a skillet until slightly charred

1 lemon, cut into 6 wedges

1 Combine the peppers, coriander, cumin, chipotle, garlic powder, caraway, and water in a blender. Secure the lid and purée until smooth.

2 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.

3 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.

4 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.

5 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.

NUTRITION FACTSChoices/Exchanges: 1 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein, 1/2 FatCalories: 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