PORTLAND, Maine — Cookbook author Vanessa Seder is based in Portland and recently joined us in the kitchen to share several meals ideas that are easy to make. The author of "Eat Cool" said these recipes won’t require a lot of heat on a hot summer day, including this twist on the classic Vietnamese sandwich.
Chicken Banh Mi Wraps with Quick-Pickled Carrots and Radishes
Serves 4 (serving size: 1 wrap)
Ingredients:
- ½ cup rice vinegar
- 2 teaspoons sugar
- 2 medium carrots
- 4 radishes
- ⅓ cup mayonnaise
- 1 to 2 tablespoons Sriracha sauce (hot chili sauce, such as Huy Fong)
- ½ cup thinly sliced scallions
- 1 tablespoon toasted sesame oil
- 3 cups shredded cooked chicken meat from 1 store-bought rotisserie chicken
- ¼ teaspoon kosher salt
- 4 large (about 12-inches diameter) multigrain or white wraps
- ½ English cucumber, halved lengthwise and thinly sliced
- 1 cup fresh cilantro sprigs
Directions:
- Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a simmer.
- Slice carrots into thin ribbons using a vegetable peeler; place in a bowl. Thinly slice radishes; add to bowl. Pour vinegar mixture over vegetables; gently toss to coat using tongs. Set aside.
- In a medium bowl stir together the mayonnaise, Sriracha, scallions, and sesame oil. Add the chicken and use tongs to mix and coat well. Season to taste with salt.
- Drain carrots and radishes pickles well.
- Place the wraps on a cutting board and begin assembling ingredients. Top evenly with the chicken mixture, cucumber slices, and pickled vegetables, and cilantro sprigs.
- Roll each wrap tightly; cut in half and serve immediately.