J
Jane

1 Rating
5

A soft, sweet and savory tortilla wrap filled with succulent chicken and a hint of spice

Ingredients

  • 1 packet Smoky BBQ blend
  • 2 1⁄2 lbs chicken thighs, boneless, skinless
  • 1/2 cup / 4 fl oz cider vinegar * 1/4 cup for slow cook
  • 1/2 cup / 4 fl oz water* not required for slow cook
  • to serve: 12 corn or flour tortillas & your favorite BBQ sauce

Instructions

  1. Slow Cook: 1) Rub the chicken thighs with the Smoky BBQ blend & place in the cooker 2) pour the vinegar over chicken * note only 1/4 cup vinegar required for slow cook recipe 3) cover and cook on LOW: 6-7 hours or HIGH: 2 1/2 - 3 hours 4) remove chicken; shred & return to the pot before serving
  2. Pressure Cook: 1) Rub the chicken thighs with the Smoky BBQ blend & place in the cooker 2) pour the vinegar & water over chicken 3) secure the cooker lid, seal pressure valve; cook on Manual / Pressure for 12 minutes 4) Vent with Quick Pressure Release 5) remove chicken; shred & return to the pot before serving

Tips

alternative serving suggestion: basmati cilantro and lime infused rice

Pressure Cook Method: 1) add 2 cups basmati rice and 2 cups water to the cooker 2) secure the cooker lid, seal pressure valve; cook on Manual / Pressure for 3 minutes 4) Leave to Natural Pressure Release 5) stir in cilantro and lime juice to serve