Dinner

Instant Pot Buffalo Chicken Wrap is for Dinner.

Instant Pot Buffalo Chicken Wrap takes 5 minutes to prepare.

Instant Pot Buffalo Chicken Wrap takes 25 minutes to cook.

Instant Pot Buffalo Chicken Wrap makes 4 servings.

The ingredients for Instant Pot Buffalo Chicken Wrap are:

2 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz
1 oz Cream Cheese
2 cup Romaine lettuce serving size 2 cups fresh express hearts of romaine
0.5 cup Kraft Finely Shredded Sharp Cheddar Cheese
8 tbsp Buffalo Wing - Frank's Red Hot Wings Sauce (serving size 1 tbsp / 15 ml) (by MIKEGINA)
2 serving Green Onion (fresh-1 stalk)
1.5 oz Blue Cheese
8 oz Kirkland Chicken Stock

Here is how you make Instant Pot Buffalo Chicken Wrap:

Saute chicken for ~5-7 minutes -- enough to get a decent sear on one sideDeglaze w/chicken stockClose/seal instant pot and set for 8 minutes Quick-release and once the pressure is released, remove the lid and then remove the chicken breastsSet about shredding the chicken breasts -- forks are recommended other than waiting until it cools a bitSet the instant pot to saute and as the stock comes to a boil, stir in both the cream and cheddar cheesesWhen the cheeses have melted a bit, stir in the wings sauce (we have also used Moore's Spicy Habanero Wing and Hot Sauce)Mix the shredded chicken in, turn off the instant pot and let cool a bit.To plate, place a romaine leaf on the plate and place ~1/4 of the yield onto the leaf. Other leaves can be used in serving.Sprinkle blue cheese and chopped green onions over the top and serve.Serving Size:?Makes 4 servings

The nutritional information for Instant Pot Buffalo Chicken Wrap is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 194.5

• Total Fat: 11.3 g
• Cholesterol: 63.2 mg
• Sodium: 1,345.5 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 0.8 g
• Protein: 17.6 g