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Banh Mi Chicken Wraps have got to be my new favorite meal!
From the Vietnamese chicken, to the sweet and tangy slaw, to the refreshing cucumbers, to the spicy sriracha mayo, this meal has it going on!
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Banh mi is a Vietnamese sandwich that has gained popularity around the world for its unique blend of flavors and textures. Banh mi typically consists of a crispy baguette filled with a variety of meats such as pork, chicken or beef, along with pickled vegetables, fresh herbs, and sauces such as mayonnaise or soy sauce. The result is a deliciously crunchy and savory sandwich with a perfect balance of sweet, sour, salty, and spicy flavors. Banh mi is not only a popular street food in Vietnam, but also a go-to meal for many people around the world. Its popularity can be attributed to its versatility, affordability, and most importantly, its incredible taste.
While I love a good sandwich, I wanted something slightly different. I was looking for a lower calorie option, that was easier to digest, and that is the inspiration for these Banh Mi Chicken Wraps.
Cooking the chicken for these Banh Mi Chicken Wraps in the crockpot made this meal super easy and delicious. The chicken ends up being so juicy and tender! Plus, your home gets to smell amazing all day!
Looking for a lower calorie option, I decided to add all these ingredients to a tortilla, instead of the traditional baguette. THIS WAS GENIUS! The wraps are easier to hold together, are less messy, yet still have all the amazing flavors that you get from Banh Mi!
The slaw is simply amazing, as well! It’s got plenty of vegetables, but instead of them being pickled, they are served fresh. Pickled or fresh, you really can’t go wrong. The slaw is lightly glazed with a tangy vinegar and lime juice mixture. This pairs beautifully with the rest of the ingredients.
Another bonus to this meal is that even the kiddos love it! Well..mostly. The kids love the chicken, which is awesome! They also love the tortilla, however, they don’t LOVE the slaw, but they’ll eat it. They also don’t like the sriracha aioli, it’s too spicy, usually. Feel free to use ranch, instead. Or nothing. This meal stands on its own.
These flavors come together like a beautiful symphony in your mouth! I promise, you won’t be disappointed!
You’ll need:
- Crockpot
Ingredients:
- Chicken breasts
- Honey
- Amino acids(or soy sauce)
- Rice vinegar, unseasoned
- Hoisin sauce
- Sesame oil
- Minced garlic
- Fresh ginger
- Lime juice
- Red pepper flakes
- Water
- Cilantro
- Carrots
- Cabbage(purple, green, or both)
- Jalapeno
- Radishes
- Green onion
- Molasses
- Pinch of salt
- Mayonnaise
- Sriracha
- Tortillas
- Cucumber
Steps:
1. Place chicken breasts in the bottom of the crockpot. I use frozen chicken.
2. In a mixing bowl, combine water, minced garlic, grated ginger(I love using my lemon zester to grate the ginger), honey, soy sauce, 5tbsp rice vinegar, hoisin sauce, sesame oil, 1tbsp lime juice, and red pepper flakes. Whisk together well, then pour over chicken in the crockpot.
3. Cook on low for 6-8 hours, probably closer to 6 hours. After 8 hours, I noticed my chicken turns darker and gets a slightly darker, almost burnt, flavor to it. I like it, but if you don’t want that flavor, only cook yours for 6 hours.
4. An hour before the chicken is finished, make your slaw. Prep all your veggies, except the jalapeno, and combine them in a medium sized bowl.
5. In a small mixing bowl, combine the remaining rice vinegar, the remaining lime juice, the molasses, and a pinch of salt together, mixing them well. Pour over the prepped veggies, mixing well to lightly coat them.
If you’re feeding kids that don’t like spicy food, now is the time to remove some of the slaw and place it in a separate bowl before moving on to the jalapeno.
6. Finely chop the jalapenos then add them to the slaw, mixing well. Let the slaw rest at least 15 minutes.
7. While the slaw is resting, pull the chicken from the crockpot and shred it well, then place it back into the crockpot. Allowing it to sit in the juices while shredded, creates a more juicy and tender chicken.
8. Thinly slice your cucumbers. Generally, I try to cut them about 1/16th” thick.
9. In another small bowl, add the mayonnaise and sriracha, being sure to mix it well. If you aren’t a lover of spicy food, start with 1tbsp sriracha and add more, to desired spiciness.
10. Dish, serve, and enjoy!
Unsure how to build your Banh Mi Chicken Wraps? No problem!
- Place your tortilla on your plate.
- Add a small spoonful of the slaw to the center of the tortilla.
- Using tongs, add a small amount of chicken on top of the slaw, letting the juices drain off the chicken beforehand.
- Add another small spoonful of the slaw, topping the chicken.
- Add a few slices of the cucumber on top, or to the side, of the other ingredients.
- Drizzle with sriracha aioli, to desired spiciness.
You probably won’t be able to fully close the tortilla, like a burrito. I try to fold one end up, fold both sides in, then leave the opposite end open.
You’re going to get messy with this meal. Embrace it. Enjoy it. It’s SO worth it!
Banh Mi Chicken Wraps
Equipment
- crockpot
Ingredients
Chicken
- 5-6 chicken breasts
- 1/3 cup honey
- 1/3 cup amino acids(or soy suace)
- 5 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp sesame oil
- 2 tsp minced garlic
- 1 tbsp fresh ginger, finely grated
- 1 tbsp lime juice
- 1/2 tsp red pepper flakes, opt.
- 1/2 cup water
Slaw
- 1/4 cup fresh cilantro, chopped
- 2 cups carrots, shredded
- 1 cup purple cabbage, shredded
- 1 jalapeno, finely chopped
- 2 radishes, shredded
- 1 green onion, chopped
- 2 tbsp rice vinegar
- 1/2 tsp lime juice
- 1 tsp molasses
- pinch of salt
Sriracha Aioli
- 1 cup mayonnaise
- 3 tbsp sriracha, or to desired spiciness
Remaining Ingredients
- 1 cucumber, thinly sliced
- 8"-10" tortillas
Instructions
- Place chicken breasts in the bottom of the crockpot. I use frozen chicken.
- In a mixing bowl, combine water, minced garlic, grated ginger, honey, soy sauce, 5tbsp rice vinegar, hoisin sauce, sesame oil, 1tbsp lime juice, and red pepper flakes. Whisk together well, then pour over chicken in the crockpot.
- Cook on low for 6-8 hours, probably closer to 6 hours. After 8 hours, I noticed my chicken turns darker and gets a slightly darker, almost burnt, flavor to it. I like it, but if you don't want that flavor, only cook yours for 6 hours.
- An hour before the chicken is finished, make your slaw. Prep all your veggies, except the jalapeno, and combine them in a medium sized bowl.
- In a small mixing bowl, combine the remaining rice vinegar, the remaining lime juice, the molasses, and a pinch of salt together, mixing them well. Pour over the prepped veggies, mixing well to lightly coat them. If you're feeding kids that don't like spicy food, now is the time to remove some of the slaw and place it in a separate bowl before moving on to the jalapeno.
- Finely chop the jalapenos then add it to the slaw, mixing well. Let rest at least 15 minutes.
- While the slaw is resting, pull the chicken from the crockpot and shred it well, then place it back into the crockpot. Allowing it to sit in the juices shredded, creates a more juicy and tender chicken.
- Thinly slice your cucumbers. I generally try to cut them about 1/16th" thick.
- In another small bowl, add the mayonnaise and sriracha, being sure to mix it well. If you aren't a lover of spicy food, start with 1tbsp sriracha and add more, to desired spiciness.
- Dish, serve, and enjoy!