Banh Mi-Style Chicken Wrap

Ingredients

• •600 g boneless skinless chicken thighs
• •2 tbsp lemongrass paste (or 1 stalk fresh lemongrass, minced)
• •2 tbsp fish sauce
• •1 tbsp soy sauce
• •1 tbsp honey
• •3 cloves garlic, minced
• •1 tsp sesame oil
• •1 cup (about 150 g) daikon radish, julienned
• •1 cup (about 150 g) carrots, julienned
• •3 tbsp rice vinegar
• •1 tbsp sugar
• •1/2 tsp salt
• •1/4 cup mayonnaise
• •1–2 tbsp sriracha
• •1 tbsp lime juice
• •4 large flour tortillas (10-inch)
• •1/2 English cucumber, thinly sliced
• •1/2 cup fresh cilantro sprigs
• •1 jalapeño, thinly sliced (optional)

Directions

1. 1Whisk together lemongrass paste, fish sauce, soy sauce, honey, garlic, and sesame oil in a bowl; add chicken thighs, toss to coat, and marinate at least 15 minutes (or up to 24 hours in the fridge).
2. 2While the chicken marinates, combine daikon, carrot, rice vinegar, sugar, and salt in a bowl; toss well and set aside to quick-pickle for at least 15 minutes, then drain.
3. 3Stir together mayonnaise, sriracha, and lime juice in a small bowl to make the sriracha mayo; taste and adjust heat.
4. 4Heat a skillet or grill pan over medium-high heat; cook chicken thighs 5–6 minutes per side until caramelised and cooked through (internal temp 74°C / 165°F).
5. 5Rest chicken 5 minutes then slice thinly against the grain.
6. 6Warm tortillas in a dry skillet 20 seconds per side until pliable.
7. 7Spread 1–2 tbsp sriracha mayo across the centre of each tortilla.
8. 8Layer on cucumber slices, a generous pinch of pickled daikon and carrot, sliced chicken, cilantro sprigs, and jalapeño if using.
9. 9Fold in the sides, roll tightly, slice diagonally, and serve with extra sriracha mayo on the side.

💡 Daikon is sold in the produce section of most large grocery chains (Loblaws, Sobeys, T&T) — if unavailable, swap with sliced radishes or extra carrot. Lemongrass paste in a tube (Gourmet Garden brand) is a great time-saver and is stocked near the fresh herbs. Fish sauce can be replaced with extra soy sauce for a non-fishy version.

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