Author Notes
I developed this recipe for my husband, who loves mayonnaise-based salad sandwiches, but would rather pass on the bread. The spicy cucumbers are an old family favorite summer snack that add extra crunch and spicyness to the wrap. —Karen McCarthy
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Ingredients
- Vietnamese Flavored Chicken Salad Wraps
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3 cups
Cooked shredded chicken
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1 cup
Shredded carrots
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1/2 cup
Sliced garlic scapes or scallions
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1/4 cup
Chopped cilantro
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1 cup
Mayonnaise
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2 tablespoons
Sriracha
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1 tablespoon
Fish Sauce
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1 1/2 tablespoons
Lime juice
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6
Bibb Lettuce Leaves
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Spicy cucumbers (recipe follows)
- Spicy Cucumbers
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1
Cucumber, peeled, split lengthwise and seeded
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1 teaspoon
Salt
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1 tablespoon
Lime juice
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1 tablespoon
Soy sauce
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1 tablespoon
Fish Sauce
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1 tablespoon
Sugar
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1 1/2 teaspoons
Sambal Olek
Directions
- Vietnamese Flavored Chicken Salad Wraps
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Combine the chicken, carrots, garlic scapes or scallions, and cilantro in a bowl.
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Whisk together the mayonnaise, Sriracha, fish sauce and lime juice. Add to chicken and combine well. Serve the chicken salad in the lettuce leaves topped with the cucumbers.
- Spicy Cucumbers
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Cut the cucumber into 1/2-inch thick slices. Toss with the salt and set aside for 1 hour. Drain the cucumbers in a colander, rinse well with cold water, and dry.
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Whisk together the lime juice, soy sauce, fish sauce, sugar, and sambal olek. Toss the sauce with the cucumbers and chill for at least 20 minutes.
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