Vietnamese Banh-mi Wraps

July 15, 2013

These wraps changed my life. No really, they did. The salty marinated pork, the vinegary pickled carrots, the mint, the cilantro. I know of no other wrap that I would rather eat. I'm not really sure how "authentically" Vietnamese they are but they are authentically delicious! Feel free to use chicken or pork. I've done both and they both work equally well! I like to make these ahead and keep all the components in my fridge for an easy lunch. Enjoy!

For the pickled carrots:

2 T. sugar
1/2 c. white vinegar
1/2 t. kosher salt
4 c. shredded carrots (10 oz.)

For the marinated pork:

1/4 c. low sodium soy sauce
2 T. fish sauce
1 t. five spice powder
1 t. garam masala
1/2 t. black pepper
2 cloves garlic, crushed
1 small shallot, minced
6 (1/2" thick) pork chops

For the wraps:

6 tortillas (I used the large La Tortilla Factory Wheat Tortillas - 100 calories each!)
Mayonnaise, if desired
1 English cucumber, sliced thinly
1 bunch fresh cilantro, chopped
1 bunch fresh mint, chopped
4 jalapeno peppers, sliced thinly
1 lime, cut into 6 wedges

For the pickled carrots: In a large bowl, whisk together the sugar, vinegar and salt until dissolved. Add the carrots and toss to coat. Allow to pickle for about 2 hours. For the marinated...
See the full directions on my site

Nutritions

Calories
221

Sodium
1498mg
62% DV

Fat
5g
8% DV

Protein
10g
21% DV

Carbs
34g
11% DV

Fiber
7g
30% DV