Thai Chicken Salad Wraps
These healthy Thai Chicken Salad wraps are an absolute favorite. They’re crunchy and packed full of flavor with the perfect spicy kick.
The instant pot makes it super easy to throw together without sacrificing any flavor.
Thai Chicken Salad Wraps
These healthy Thai Chicken Salad wraps are an absolute favorite. They’re crunchy and packed full of flavor with the perfect spicy kick.
The instant pot makes it super easy to throw together without sacrificing any flavor.
Cooking Instructions
- 1
Pour chicken broth into instant pot. Add peanut butter and stir until completely incorporated. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and salt. Stir to combine then add chicken thighs.
- 2
Add the lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 20 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- 3
When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove the lid when finished and transfer the chicken to a platter to shred.
- 4
If desired, thicken the sauce by whisking in 1 Tablespoon cornstarch and simmer until desired consistency. Add shredded chicken back to instant pot.
- 5
To make the dressing add all ingredients to a blender- adding water a tablespoon at a time to get desired consistency.
- 6
Toss all the salad ingredients together. Eat as a salad or in a wrap. Top with Sriracha to add an extra spicy kick!
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