Cashew Chicken Wraps with Sweet-Tangy Slaw

By cmschnettler

Ingredients

• 1/4 cup rice vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 3 cups coarsely shredded red cabbage
• 2/3 cup slivered red onion
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1/2 teaspoon crushed red pepper
• 2 1/2 - 3 pounds bone-in chicken thighs, skinned
• 2 cups fresh baby spinach leaves
• 8 large flour tortillas, warmed
• 1 cup chopped roasted cashews
• 1/2 cup thinly sliced green onions (optional)
• 1/2 cup chopped fresh cilantro (optional)

Details

Servings 8

Preparation

Step 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

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

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.