Salmon Banh Mi Wrap
A healthy Vietnamese-inspired recipe
“This bright and crunchy wrap is packed with crisp vegetables, fresh herbs, and spicy chile,” says Denver-based recipe developer Julia Heffelfinger. “If you are sensitive to heat, leave out the jalapeño. And remember a little mayo goes a long way—too much will yield a soggy tortilla.”
This recipe is part of our meal prep series. Click here to see the full guide.
- 1 large spinach tortilla
- 4 teaspoons chile mayo
- 4 ounces super-simple roast salmon, flaked
- ⅓ cup red cabbage, shredded
- ¼ cup quick-pickled carrots
- ¼ cup English cucumber, thinly sliced
- 1 scallion, thinly sliced
- ¼ cup loosely packed small cilantro sprigs
- ¼ cup loosely packed mint leaves
- 1 tablespoon jalapeño or fresno pepper, thinly sliced
- Root vegetable chips, for serving
- Place the tortilla on a work surface. Spread the mayo in the middle of the tortilla, leaving a 1-inch border. Arrange the salmon, cabbage, carrots, cucumber, scallion, cilantro, mint, and jalapeño in a line on one end of the wrap, leaving a 1-inch border.
- Fold in the sides of the tortilla and tightly roll it up. Cut the wrap in half and carefully transfer to an airtight container and store in the fridge.
AT YOUR DESK
Enjoy the wrap with root vegetable chips.