Description
These Banh Mi Chicken Wraps take all the bold, bright flavors of the classic Vietnamese sandwich and turn them into an easy, portable wrap. Savory chicken, quick-pickled veggies, fresh herbs, and spicy mayo come together for a fast lunch or dinner that never feels boring.
Ingredients
Chicken
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2 cups cooked chicken breast or thigh, sliced or shredded
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1 tbsp soy sauce
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1 tsp sesame oil
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½ tsp garlic powder
Quick-Pickled Veggies
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1 cup shredded carrots
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½ cup thinly sliced cucumber
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½ cup rice vinegar
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1 tbsp sugar
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½ tsp salt
Wraps
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4 large flour tortillas or wraps
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½ cup fresh cilantro leaves
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½ cup sliced jalapeños (optional)
Spicy Mayo
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½ cup mayonnaise
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1–2 tsp sriracha (to taste)
Instructions
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Quick-pickle the veggies
In a bowl, whisk rice vinegar, sugar, and salt until dissolved. Add carrots and cucumber. Toss and let sit for 15 minutes, stirring once. -
Season the chicken
In another bowl, toss chicken with soy sauce, sesame oil, and garlic powder until evenly coated. -
Make the sauce
Mix mayonnaise and sriracha in a small bowl. Adjust heat to taste. -
Warm the wraps
Heat tortillas briefly so they’re soft and flexible. -
Assemble
Spread spicy mayo down the center of each wrap. Add chicken, drained pickled veggies, cilantro, and jalapeños if using. -
Wrap it up
Fold bottom edge up, tuck in sides, and roll tightly. Slice in half if desired and serve.
Notes
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Drain pickled veggies well to avoid soggy wraps.
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Rotisserie chicken is a great time-saver.
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Make it ahead: prep all components and assemble when ready to eat.
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Swap chicken for pork, tofu, or mushrooms if you like.