My recipe was inspired by Vietnamese pork banh mi—particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. —Debbie Glasscock, Conway, Arkansas,
Ingredients
- 1/3 cup hoisin sauce
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons brown sugar, divided
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 6 chicken tenderloins (about 3/4 pound)
- 2 tablespoons rice vinegar
- 1/4 teaspoon Sriracha chili sauce, divided
- 1 cup julienned carrots
- 1 cup julienned radishes
- 1 tablespoon canola oil
- 1/2 cup mayonnaise
- 1 teaspoon honey
- 6 flour tortillas (10 inches), room temperature
- 4 miniature cucumbers, cut into thin ribbons
- Fresh mint or basil leaves
image/svg+xml Text Ingredients View Recipe,
Directions
Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.
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Nutrition Facts
1 wrap: 460 calories, 22g fat (4g saturated fat), 29mg cholesterol, 828mg sodium, 46g carbohydrate (11g sugars, 4g fiber), 20g protein.
