![]() ![]() Layer ingredients on tortilla: Place a tortilla flat on the counter.Heat griddle: When ready to assemble the crunchwraps turn a griddle on to 350° F to heat up (you can also do this in a pan on the stove over medium heat).Chop or shred the chicken and then return it back into the Instant Pot and stir in with the juices. Chop chicken: Use tongs to move chicken to a cutting board.When time is up let pot sit for 10 minutes and then move valve to venting. Set the manual/pressure cook button to 12 minutes for fresh chicken (or 15 minutes for frozen chicken). Pressure cook: Cover Instant Pot and secure the lid.Sprinkle in the taco seasoning, garlic and onion flakes and stir to coat the chicken. Pour in the broth. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |