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So we had Vietnamese-Flavored Meatloaf on Friday, and it’s hot today, so perfect day to satisfy my Banh Mi craving.  But, I decided to lighten it up a bit and make a wrap, instead of a sandwich…and I didn’t have the bread, but I did have flour tortillas.  Necessity is the mother invention, right?  This is simple…there’s no real recipe, but more a layering of good stuff on a burrito-sized, flour tortilla, and rolling it up!  There are a few things on these you might not find…okay…you wouldn’t them on a “real” banh mi.  But, we’re in pandemic mode, so one makes do.  Beside that, these are the things I wanted on my banh mi…so there!

Just a reminder, it’s the perfect time of year for some Salsa Cremosa.  I had made some Garlic Confit, which I’ve been doing more of recently.  I’m finding more and more things to smear the garlic on or use the oil in…like Salsa Cremosa!  I try to keep some in the fridge this time of year.  If you want to make a quicker version, stir some ketchup into mayonnaise, along with a bit of ball park mustard, lots of black pepper and some garlic confit, or regular grated garlic if you want a real garlicky punch.

This goes together like this, starting at the bottom—

  • Flour tortilla, burrito size
  • Salsa Cremosa with roasted garlic added
  • Thinly sliced carrots
  • Thinly sliced daikon radish
  • Thinly sliced Persian cucumbers
  • Thin slices Vietnamese-Flavored Meatloaf
  • Thin strips hot peppers (optional)
  • Thinly sliced avocado wedges
  • Fresh cilantro
  • Sriracha to taste

Lay all of these ingredients out in the order given (more or less), then roll it up and enjoy!  This is a great meal to have on a hot, steamy day.  It’s fast.  It’s cold.  It’s delicious!  What’s not to love?