- 2 pounds boneless skinless chicken breast halves
- 1/4 cup reduced-sodium soy sauce
- 6 tablespoons water, divided
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tablespoons minced fresh gingerroot
- 2 tablespoons sesame oil
- 1 small onion, finely chopped
- 2 tablespoons cornstarch
- 12 round rice papers (8 inches)
- 3 cups broccoli coleslaw mix
- 3/4 cup crispy chow mein noodles
- Place chicken in a 6-qt. electric pressure cooker. In a small bowl, whisk soy sauce, 1/4 cup water, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel. Remove chicken; shred with two forks. Set aside.
- In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving.
- Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
- Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.
1 wrap: 195 calories, 5g fat (1g saturated fat), 42mg cholesterol, 337mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.