Recipe: Bánh mì sandwich wraps

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Bánh mì sandwich or wrap recipe

Try this fusion of Vietnamese and French flavors.

Packed with savory tempeh, pickled veggies, and spicy sriracha mayo, this recipe is sure to be a hit. Try it wrapped in a crispy lettuce leaf for a low-carb option.

Serves 6

Ingredients:

  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 tablespoons Braggs Liquid Amino
  • 1 tablespoon maple syrup
  • 8 ounces unflavored tempeh
  • ¼ - ½ cup rice vinegar
  • ½ cup water
  • Pinch of salt
  • ¾ cup carrots cut into thin matchsticks
  • ¾ cup thinly sliced Persian, Kirby or European cucumber
  • ½ cup shredded daikon radish (white radish)
  • ½ - ¾ cup thinly sliced yellow or white onion
  • ½ cup mayonnaise
  • 1 tablespoon sriracha sauce
  • 6 wraps/pita pockets e.g. whole wheat, protein wrapped with lettuce or rice paper

Optional fillings

  • Herbs of choice e.g. fresh cilantro leaves, fresh mint leaves, bean sprouts or alfalfa sprouts
  • Sliced jalapenos
  • Sliced fresh cucumber
  • Shredded cabbage/mixed greens

Directions:

In a large freezer bag or square/rectangle baking dish combine lime zest, lime juice, cumin, chili powder, Braggs Liquid Amino and maple syrup. Whisk mixture together until combined. Add tempeh and let marinate for at least 30 minutes. The longer you can marinate, the more flavor the tempeh will have. After the marination is complete, cook tempeh in a large skillet over medium heat. Cook 3-5 minutes per side or until browned. Remove from heat.

In a saucepan combine the rice vinegar, water and a pinch of salt. Heat to a boil on high. Once the mixture starts to boil, turn off heat and add carrots, cucumber, daikon radish and onion to the pot. Cover and set aside.

In a small bowl combine mayonnaise and sriracha mayo. Set aside.

Assemble sandwiches/wraps with desired fillings and sauce.


Nutrition Facts (per serving): 260 calories, 18g fat, 390mg sodium, 15g carbohydrates, 9g protein, 3g fiber, 8g sugar

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.

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Cecelia Jacobson RD

Dietitian

Cecelia Jacobson, RD, LD, CDCES, is a registered dietitian and certified diabetes care and education specialist for PeaceHealth in Oregon. She has been providing adult nutrition counseling and diabetes education for more than 20 years. Cecelia also conducts monthly cooking demonstrations, health fairs, and wellness outreach. She is passionate about helping her patients obtain sustainable diet and lifestyle changes in line with their goals. Cecelia grew up near Bellingham, Washington and graduated from Bastyr University. When she is not at work, you can find her outdoors or volunteering. She has ridden Cycle Oregon multiple times on the Candle Lighters, Ride For a Child team. She also loves to camp, hike and tend to her small garden to create culinary experiments at home.

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