Asian Sandwich (Bahn Mi) Wraps
A lower carb take on those wonderful sandwiches you enjoy at the Vietnamese lunch counter."I'm just not absolutely certain if I'd make this again. The kids at it, that's always a plus. I think this will go to the, "try again" file. We just need to see how it is again to be sure. The mayonaise sauce was a little sweet and the pork could have used some salt. Everyone loved the way the batter made the tortillas. They were a bit thicker and cakier. " - scturner97
Yield: 2 Ready in 1 hours, 15 minutes
137 people trying soon
|1 Spicy Mayo|
|1 teaspoonchili garlic sauce; to taste|
|2 teaspoonlime juice|
|1 Pickled Vegetables|
|0.25 cupcarrot; sliced into matchsticks or shredded|
|0.25 cupcucumber; seeded, thinly sliced into half-moons|
|0.25 cupbean sprouts; fresh|
|0.25 cupRed cabbage; shredded|
|2 tablespoonsfresh cilantro; chopped, divided|
|2 tablespoonsrice vinegar|
|2 teaspoonsFish Sauce; to taste|
|0.5 teaspoonsesame oil; to taste|
|6 oz.ground pork|
|2 tablespoonginger root; fresh, minced fine|
|1 tablespoongarlic; fresh, minced fine|
|1 largescallion; chopped fine|
|2 largelow carb tortillas; 8 inch|
|1 largeegg; Beaten|
|2 teaspoonsVegetable oil|
Asian Sandwich (Bahn Mi) Wraps Preparation
Combine mayonnaise, Splenda, chili sauce, and lime juice in a bowl; set aside.
Toss carrot, cucumber, sprouts, cabbage, vinegar, Splenda, 1 tablespoon cilantro, salt, and sesame oil together in a bowl; set aside.
Stir-fry pork in 1 in a large nonstick skillet (spray w/ oil if needed) over medium-high heat, breaking up large chunks with a spoon. When cooked through, add ginger, garlic, and scallion; stir-fry until fragrant, about 1 minute. Transfer pork mixture to a plate, wipe out the skillet with a paper towel, and return pan to the burner over medium heat.
Beat egg with milk and cilantro. Dip both sides of a tortilla in the egg mixture to coat, then fry in 1 teaspoon of oil until golden, about 1 minute. Flip tortilla over, fry another minute, and transfer to a cutting board; dip and fry remaining tortilla in the same manner.
Assemble wraps by spreading half the mayonnaise mixture over each of the tortillas, Divide the pork mixture between the tortillas, then top with vegetable salad. Roll tortillas like a burrito, then cut in half on a bias. Serve immediately.
Adapted from recipe in "Cuisine at Home" Dec, 2007
VARIATIONS: Try strips of thinly sliced beef cooked with Asian BBQ sauce or some shredded chicken with five-spice powder. The vegetables might also include shredded jicama, brocolli rabe, or other crisp veggies.
Each (1 wrap, app 300g) contains an estimated:
Cals: 514, FatCals: 270, TotFat: 30g
SatFat: 10g, PolyFat: 5g, MonoFat: 15g
Chol: 170mg, Na: 990mg, K: 730mg
TotCarbs: 31g, Fiber: 15g, Sugars: 5g
NetCarbs: 16g, Protein: 20g
I slimmed this recipe down to make it more diabetic friendly.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?