1/8cuphoney garlic saucestore bought or recipe below
8-10chicken thighsboneless, skinless
1jalapenothinly sliced (optional)
1/2bell pepperthinly sliced
1/8cupcashewscrushed or chopped
Fermented Honey Garlic Sauce (Optional)
1Fido Jaror a jar with cover
raw honeyenough to cover the amount of garlic cloves being used
Combine coconut aminos, onions, chilies, salt, pepper and honey garlic sauce (If making Honey Garlic Sauce, crush the garlic cloves and include some of the honey) in a bowl.
Put boneless skinless chicken thighs into the mixture and let marinate for 20 to 40 minutes.
Put chicken and sauce into the Instant Pot, and set on manual high pressure for 6 minutes.
While you are waiting for the chicken to cook (likely 10 minutes to reach pressure, 6 minutes cooking time and a 6-8 minute natural pressure release). Prepare the remaining vegetables, chopping and dicing as needed.
Prepare the washed lettuce into full leaves. You can use whatever type of lettuce you prefer.
Once the natural pressure release time readout reaches 6 minutes open up the valve and release any remaining pressure. The chicken should shred easily with a fork. Leave the shredded chicken marinating in the sauce until you are ready to assemble wraps.
Lay chicken, grated carrot, pepper slices, chopped cashews, green onion, and avocado, in slices inside the lettuce, drizzling sauce over top of the chicken and veggies before rolling the lettuce around ingredients.
Making the Honey Garlic Sauce
In a clean dry jar, place the garlic cloves, you want to leave a little room at the top. Pour the honey into the jar coving the cloves but again making sure there is some space at the top. As the garlic ferments in the honey, it can bubble up.
Make sure the garlic cloves stay covered with honey, and that you regularly “burp” the lid of the fido jar or covering. Let sit for 4 weeks, or 28 days. The garlic will darken, and the honey slightly more liquid, and then you know it is ready!