Start by placing the chicken breasts into your pressure cooker pot. Then pour the chicken broth and lemon juice over the chicken.
Place your the lid on your pressure cooker and turn the valve or vent to sealing. Set the pot to Pressure Cook (or manual high) and cook for 15 minutes.
When the cook cycle has completed, allow the pressure to naturally release for five minutes and then release any remaining pressure.
Carefully remove the chicken from the pressure cooker and and place it into a large bowl. A half cup or so of the broth is okay to take with you. The remaining broth can be discarded or saved for another use.
Use two forks or a mixer to shred the chicken. Then mix in the caesar dressing.
To make the wraps (like mine) layer the remaining ingredients on top of the tortilla or wrap and serve.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!