Asian Fusion Chicken Wraps (Print Version)
# Ingredients:
→ Cucumber Yogurt Blend
01 -
Greek yogurt, plain (¼ cup)
02 -
Mayo (2 tablespoons)
03 -
Vinegar from rice (2 tablespoons)
04 -
Chili sauce, sweet (1 tablespoon)
05 -
Sesame oil, toasted (1 teaspoon)
06 -
Crunchy chili (1 teaspoon)
07 -
Salt (¼ teaspoon)
08 -
Chopped fresh herbs (1 cup - mix of mint, cilantro and/or green onions)
09 -
Seeds from sesame (½ teaspoon)
10 -
Cucumbers (1 English or 3-4 Persian, cut into thin slices)
→ Glazed Chicken
11 -
Chicken thighs without bones or skin (1 pound)
12 -
Sauce for teriyaki (⅓ cup + ¼ cup, used separately)
13 -
Spicy sweet sauce (2 tablespoons)
14 -
Pepper and salt as needed
→ Taco Toppings
15 -
Soft tortillas (8, 6-inch size)
16 -
Ripe avocado (1, cut in slices)
17 -
Peanuts, smashed (¼ cup)
18 -
Sprinkle of sesame seeds on top
# Instructions:
01 -
Add salt and pepper to chicken thighs, dump in Instant Pot with ⅓ cup of teriyaki sauce. Cook under pressure for 10 minutes
02 -
Combine the yogurt, mayo, rice vinegar, sweet chili sauce, oil from sesame seeds, crunchy chili and salt. Mix with cucumber slices and herbs, but save some sauce for later
03 -
Pull apart the cooked chicken and lay it on a baking tray. Mix in leftover teriyaki sauce and spicy sweet sauce. Put under broiler for 3-6 minutes till it gets crispy edges
04 -
Get tortillas hot by placing over stove flame for marks, or warm them in your oven or microwave
05 -
Stack each tortilla with crunchy chicken, cucumber mix, avocado pieces, extra sauce, crushed peanuts, and sesame seeds
# Notes:
01 -
Try slow cooker method (high for 2.5-3.5 hours or low for 4-5 hours)
02 -
You can cook chicken in oven at 400°F for about 35 minutes instead
03 -
Another option: cook chicken in boiling water for 10-15 minutes
04 -
Keep leftover cucumber sauce for drizzling