Preparation Time: 20 minutes
Cooking Time: 11 minutes
Servings: 8
1 tablespoon olive oil
1 onion, chopped
1 large tomatillo, chopped
2 garlic cloves, minced
2 Serrano peppers, chopped
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1 tablespoon cayenne pepper
Salt, to taste
1 (15-ounce) can diced tomatoes with liquid
¼ cup water
3 (6-ounce) skinless, boneless chicken breasts, cubed
1 cup canned red kidney beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 cup tomato, chopped
4 cups lettuce leaves, shredded
8 flour tortillas, warmed

  1. Select the sauté mode for an electric pressure cooker.
  2. In the pot of pressure cooker, heat the oil.
  3. Add onion and sauté for about 3-4 minutes.
  4. Add tomatillo, garlic, Serrano peppers, oregano, cumin and cayenne
    pepper and cook for about 3 minutes.
  5. Put in the water and tomatoes and mix to combine.
  6. With an immense blender, puree the mixture.
  7. Add chicken and stir to combine.
  8. Close the cooker by locking the lid.
  9. Set the pressure cooker on high pressure. Cook for about 4 minutes.
  10. Unplug the pressure cooker and by using the quick release method, release
    the pressure.
  11. Carefully, uncover the pressure cooker after valve drops completely.
  12. Now, select the sauté mode.
  13. Stirring constantly, let it cook for about 3-4 minutes or till all the liquid is
  14. Divide chicken mixture in warm tortillas evenly.
  15. Top with remaining ingredients evenly. Roll the wraps and serve.
    Nutrition: Calories: 271 Fat: 5.5g Sat Fat: 1.3g Carbohydrates: 35g Fiber: 7.3g
    Sugar: 4.3g Protein: 22.5g