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.”
Ingredients
Directions
Step 1
Preheat the oven to 350 degrees F. Meanwhile, pickle the carrot: In a pint-size jar, combine carrot, vinegar, sugar, and 1 teaspoon of salt. Cover and shake to dissolve the sugar and salt.
Step 2
Place salmon fillets on a foil-lined baking sheet. Drizzle with 1 tablespoon of olive oil. Place in oven and bake until just cooked through and flaky, about ten to twelve minutes.
Step 3
Whisk together lime juice, mayonnaise, and chili paste to make a dressing.
Step 4
Place the tortilla on a plate. 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.
Photo by: Christine Han. Food styling by: Olivia Anderson