Ingredients

The following ingredients have 18 Servings
  • 1/8 cup honey garlic (cloves crushed and honey)
  • 2 tbsp coconut aminos
  • 1/4 tsp chilies
  • 1 tbsp minced or dried onion
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 8-10 boneless skinless chicken thighs
  • 1 thinly sliced jalapeno (optional)
  • 1 head of lettuce
  • 1 medium carrot grated
  • 1/2 pepper thin sliced
  • 1 green onion diced
  • 1 avocado thin sliced
  • 1/8 cup cashews crushed or chopped

Instruction

  • After fermenting your honey garlic sauce scoop it into a bowl, crushing any garlic cloves you scoop out.
  • Add coconut amino’s, onions, chilies, salt, and pepper, mix well.
  • Add in boneless skinless chicken thighs and let sit a few hours.
  • Place chicken and sauce into the instant pot, and set on manual high pressure for 6 minutes.
  • While the chicken is cooking (likely 10 minutes to come to pressure, 6 minutes cooking time and a 6-minute natural pressure release) Wash a dice the vegetables for the wraps.
  • peel the washed lettuce into full leaves, you can use whatever lettuce you prefer.
  • Once the Chicken has naturally pressure released for 6 minutes open up the valve and release any remaining pressure. The chicken should shred easily with 2 forks. Let the shredded chicken lay in the sauce until you are ready to assemble wraps.
  • In the lettuce lay: chicken, grated carrot, pepper slices, chopped cashews, green onion, and avocado, drizzling a little extra sauce over top before rolling the lettuce around ingredients.