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
Total Time
Prep: 25 min. + marinating Cook: 10 min.
Makes
6 servings
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
Directions
In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes.
Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces.
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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