Cashew Chicken Wraps with Sweet-Tangy Slaw

Makes 8 servings

• ¼ cup rice vinegar
• 2 tsp. honey
• ½ tsp. salt
• 3 cups coarsely shredded red cabbage
• ⅔ cup slivered red onion
• 2 Tbsp. finely chopped fresh ginger
• 2 Tbsp. soy sauce
• 2 Tbsp. toasted sesame oil
• 2 Tbsp. honey
• ½ tsp. crushed red pepper
• 2½ to 3 lb. bone-in chicken thighs, skinned
• 2 cups fresh baby spinach leaves
• 8 large flour tortillas, warmed
• 1 cup chopped roasted cashews
• ½ cup thinly sliced green onions (optional)
• ½ cup chopped fresh cilantro (optional)

DIRECTIONS

For Sweet-Tangy Slaw, in a large bowl whisk together vinegar, the 2 tsp. honey, and the salt. Add cabbage and onion; toss until well coated. Cover; chill 2 hours or until ready to assemble wraps, stirring once or twice. For ginger seasoning, in a small bowl whisk together the next five ingredients (through crushed red pepper); set aside. Prepare as directed for 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 seasoning 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 pressure. Cook 12 minutes. Remove from heat.

For both models, quickly release pressure. Carefully open lid. Transfer chicken to a cutting board, reserving cooking liquid in pot. Allow chicken to cool until easy to handle. Remove chicken from bones; discard bones. Coarsely shred chicken using two forks. Return chicken to cooker with cooking liquid; toss to coat. Divide spinach among warm tortillas. Using a slotted spoon, 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 2½-hour high cook time

Trim fat from chicken; place chicken in a 3½- or 4-qt. slow cooker. Pour ginger seasoning over chicken. Cover and cook on low 5 to 6 hours or high 2½ 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. Coarsely shred chicken using two forks.

Return chicken to cooker with cooking liquid; toss to coat. Divide spinach among warm tortillas. Using a slotted spoon, 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.

per serving 509 cal., 21 g fat (5 g sat. fat), 100 mg chol., 1,057 mg sodium, 52 g carb., 5 g fiber, 9 g sugars, 31 g pro.