Chicken Banh Mi Lettuce Wraps
Chicken Banh Mi Lettuce Wraps are a low carb recipe to enjoy all the yumminess of this Vietnamese sandwich.
Vocab word of the day, friends, is Banh Mi.
Banh Mi is traditionally a Vietnamese sandwich served on a baguette with pork or chicken.
It’s topped with pickled carrots and daikon, cilantro, cucumbers, and some sort of spicy mayo sauce.
How to make Chicken Banh Mi Lettuce Wraps
I marinated my boneless, skinless chicken thighs overnight in a gallon size plastic bag.
The marinade I used was soy sauce, honey, garlic paste, and ginger paste.
These are ingredients I use quite often and always have on hand.
I also made the pickled veggies the night before.
Now THIS is the best past of a Banh Mi sandwich in my opinion…the pickled veggies!
Shredded carrots, sliced radish (because my store didn’t have daikon), English cucumber, and a jalapeno.
Just pack the veggies in a large mason jar and cover it with a mixture of water, white vinegar, sugar, and salt.
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I’ve been on a grilling kick lately with it being the middle of summer.
The chicken takes about 4-5 minutes per side when grilled over medium high heat.
I’m a sucker for those charred edges…YUM!
As the chicken cooled I combined mayo and Sriracha to drizzle over top.
Once the chicken is about at room temp just dice it up (sample a few pieces…it’s okay đŸ˜‰ ) and fill the lettuce wraps.
Then drizzle the Sriracha mayo over top.
Pile on those gorgeous pickled veggies and a little cilantro over top and dig in!
Chicken Banh Mi Lettuce Wraps are officially a new favorite in our family now!
Even my husband, who hates carrots and cucumber, was a huge fan and kept piling on more and more of the pickled veggies.
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If you like Chicken Banh Mi Wraps, you might also like these recipes…
Chicken Bacon Ranch Lettuce Wraps
Bang Bang Chicken Lettuce Wraps
and Peanut Chicken Lettuce Wraps!
Wasabi Ginger Grilled Chicken
Air Fryer Sriracha Glazed Salmon
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Chicken Banh Mi Lettuce Wraps
A low carb way to enjoy a chicken Banh Mi
Ingredients
- 4 boneless, skinless chicken thighs or thin cut breasts
- 2 Tbsps soy sauce
- 1 Tbsp honey
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
- 3/4 cup shredded carrots
- 3/4 cup sliced cucumber (I used English cucumber)
- 3/4 cup sliced radish
- 1 jalapeno seeds removed and sliced
- 1 1/4 cups white vinegar
- 1 1/4 cups warm water
- 3 Tbsps sugar
- 3/4 Tbsp kosher salt
- 1 head Boston or Bibb lettuce
- 3/4 cup mayo or light mayo
- 1 to 2 Tbsps Sriracha
- 1/2 cup chopped cilantro
Instructions
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Place the chicken in a gallon size plastic bag. Add the soy sauce, honey, garlic, and ginger. Massage the bag until evenly coated. Marinate in the fridge several hours or overnight.
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Put the carrots, radish, cucumber, and jalapeno in a large mason jar or container.
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In a bowl whisk together the vinegar, warm water, sugar, and salt. Once the sugar and salt are dissolved pour this mixture over the veggies. Store the pickled veggies in the fridge, they need a few hours to pickle before serving.
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Grill the chicken over medium to medium high heat for 4-5 minutes per side, depending on thickness of the chicken.
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Dice the chicken and fill each lettuce wrap with the chicken.
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Mix together the mayo and Sriracha, drizzle over top of the chicken and top each with some of the pickled veggies and cilantro.
Note: Any extra pickled veggies will stay good in the fridge for several weeks.
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