Best chicken wrap recipes for lunch and dinner
These pressure cooker chicken wraps are fast, flavorful, and endlessly customizable for your lunch or dinner. Packed with juicy pulled chicken, fresh veggies, and bold sauces, they’re the perfect quick meal solution.
Equipment
- 1 Pressure cooker for cooking juicy, tender chicken
Ingredients
Main Ingredients
- 2 pieces Chicken breasts or thighs your favorite cut for tender pull
- 4 Wraps or tortillas large and soft for easy rolling
- 1 cup Lettuce or mixed greens for crunch
- 1 Tomatoes chopped fresh
- ½ cup Cucumber slices for cooling crispness
- 1 Avocado cut into chunks
- 3 tablespoon Dressing or sauces like ranch, BBQ, teriyaki, or Caesar
- ½ cup Shredded cheese optional for a melty touch
- 1 tablespoon Herbs like cilantro or parsley for fresh flavor
Instructions
Instructions
- Place chicken in pressure cooker with ½ cup broth. Seal and cook under pressure.
- Cook for about 15 minutes after pressure builds. Use quick or slow release.
- Shred cooked chicken with forks once pressure and steam have released.
- Warm the wraps in a skillet or microwave until soft and pliable.
- Fill wraps with shredded chicken, veggies, sauces, and any additional toppings.
- Fold wrap sides inward, roll tightly, and serve hot or store for later.
Notes
Store extra shredded chicken in airtight containers or freeze for meal prep. Assemble wraps fresh for best texture. Mix up sauces and veggies to keep things exciting all week long!