Banh Mi Chicken Wraps

INGREDIENTS

• 1 cup cooked white rice

• 1 small cucumber

• 4 oz shredded carrots

• 1 lime

• 1/4 oz fresh cilantro

• 2 tsp olive oil

• 5 tsp apple cider vinegar

• 1 tsp sugar

• 4 TBSP soy glaze

• 1 lb chicken breast strips

• 2 TBSP mayo

• 1 tsp sriracha

• large flour tortillas

INSTRUCTIONS

1. Trim and halve cucumber, then slice crosswise into half moons. Cut lime into 4. Finely chop cilantro.

2. In a small bowl, combine half the lime, sugar, and half the amount of vinegar with a pinch of salt. Stir in cucumber and set aside to quickle (aka quick pickle).

3. Heat a drizzle of olive oil in nonstick pan over medium heat. Add carrots and cook until just tender, approximately 1-3 minutes, stirring. Season with salt and pepper and transfer to a plate.

4. Heat another drizzle of oil in the same pan over medium-high heat. Add chicken, season with salt and pepper, stirring occasionally, until browned and cooked through, for approximately 6 minutes.

5. Stir in soy glaze and remaining vinegar and bring to a simmer. Season with salt and pepper to taste. Remove from heat.

6. In a separate small bowl combine mayo and sriracha to taste with a pinch of salt and approximately 1 tsp of water, and stir until it has a drizzle consistency.

7. Wrap large tortillas in damp paper towel and microwave until warm, for approximately 30 seconds.

8. Divide among 4-6 tortillas, chicken, carrots, drained pickled cucumber, and cilantro. Drizzle with sriracha mayo and little bit of lime. Add approximately 1/3 cup cooked white rice and wrap up like a little delicious present.

9. Enjoy!