Pressure-Cooker Curried Chicken Meatball Wraps

  • Total Time

    Prep: 35 min. Cook: 10 min.

  • Makes

    2 dozen

  • Ingredients

  • 1 large egg, lightly beaten
  • 1 small onion, finely chopped
  • 1/2 cup Rice Krispies
  • 1/4 cup golden raisins
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 pound lean ground chicken
  • 2 tablespoons olive oil
  • 1 cup water
  • SAUCE:
  • 1 cup plain yogurt
  • 1/4 cup minced fresh cilantro
  • WRAPS:
  • 24 small Bibb or Boston lettuce leaves
  • 1 medium carrot, shredded
  • 1/2 cup golden raisins
  • 1/2 cup chopped salted peanuts
  • Directions

  • In a large bowl, combine the first seven ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). With wet hands, shape mixture into 24 balls (about 1-1/4-in.). Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meatballs in batches; remove and keep warm. Add water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
  • Place trivet insert in pressure cooker. Place meatballs on trivet, overlapping if needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure.
  • In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and one meatball in each lettuce leaf; top with remaining ingredients. If desired, serve with additional minced fresh cilantro.
  • Nutrition Facts

    1 appetizer: 82 calories, 4g fat (1g saturated fat), 22mg cholesterol, 88mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.
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