Table of Contents
Discover a delicious twist on the traditional Vietnamese Banh Mi with these crispy tortilla wraps filled with flavorful pickled vegetables. This recipe combines crunchy textures, tangy flavors, and savory ingredients for a satisfying meal.
Ingredients
- 4 large flour tortillas
- 1 cup shredded cooked chicken or tofu (optional)
- 1 cup pickled carrots and daikon radish
- 1 cucumber, thinly sliced
- Fresh cilantro leaves
- Mayonnaise or spicy mayo
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Preparing the Pickled Vegetables
Start by preparing your pickled vegetables a day before for best flavor. Combine 1 cup of shredded carrots and daikon radish with ½ cup rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Let sit in the refrigerator for at least 24 hours.
Assembling the Wraps
Warm the tortillas slightly to make them more pliable. Spread a layer of mayonnaise or spicy mayo on each tortilla. Layer with shredded chicken or tofu, pickled vegetables, cucumber slices, and fresh cilantro.
Crisping the Wraps
Heat vegetable oil in a large skillet over medium heat. Carefully place each assembled wrap seam-side down in the skillet. Cook for about 2-3 minutes on each side until golden brown and crispy. Use tongs to turn the wraps gently to avoid spilling the fillings.
Serving Suggestions
Slice the crispy wraps diagonally and serve immediately. They pair well with a side of Asian-style slaw or a light salad. Enjoy the perfect combination of crunch, tang, and savory flavors in every bite!