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?