These veggie packed Banh Mi Wraps are perfect for weekday meals and can be meal prepped ahead!
1 pkg (1 1/2 lbs) boneless skinless chicken thighs
2 cloves garlic, minced
1/4 cup coconut aminos
1/2 Teaspoon red pepper flakes
Quick Pickled Carrots:
1 1/2 cups grated carrots
1 Tablespoon freshly squeezed lime juice
pinch of sea salt
1 large head green leaf lettuce, leaves separated, washed and dried
1 cucumber, cut in half and thinly sliced, 2 cups
8 oz red bell pepper, stem and seed removed and thinly sliced, 1 cup from 1 small pepper
1 cup thinly sliced red onions, from 1 small, 8 ounces
Freshly chopped cilantro and basil, about 1/2 cup, see notes
1 egg, at room temperature, see notes
1 Teaspoon freshly squeezed lime juice
1/4 Teaspoon sea salt
3/4 cup avocado oil
1–2 Tablespoons sriracha, or to taste, see notes for Whole30
Combine all the ingredients for the chicken in an airtight container, (I like to use a glass Pyrex) and refrigerate for at least 1 hour, but 1 day is best.
When you’re ready to make the Banh Mi Wraps, make the quick pickled carrots by tossing together the grated carrots, lime juice, and sea salt to combine. Set them aside while you prepare the rest of the recipe, (these can also be made a day ahead of time).
Prep the rest of the veggies and place them into separate containers for storage, or arrange them on a platter if you’re serving this right away.
For the sriracha mayo, add the room temperature egg into the blender along with the lime juice and sea salt. Blend on low to combine, then begin to add the avocado oil in a thin steady stream increasing the speed of the blender as you go. Start by adding the smallest amount of oil possible and increasing as you go for the best emulsion. I always start on low speed on my Vitamix, then by the end it’s running at speeds 6-7. When the oil is added and the mayo is thick, add the sriracha and blend/stir to combine. Place the sriracha mayo into a container of your choice, I like a squeeze bottle.
For the chicken either preheat a grill over medium high heat or a large skillet (10-12″) over medium heat. To grill the chicken place it on a the preheated grill and turn it over after about 8 minutes, then cook an additional 6-8 minutes or until done in the center, timing varies depending on the size of the chicken thighs. For the stove top, add a touch of oil to the preheated pan, and carefully lay the chicken thighs into the pan. Cook partially covered for about 6 minutes. Then remove the lid, and cook another 2 minutes or so until they’re caramelized. Then turn the chicken thighs and cook until just done in the middle, about 6 minutes.
Remove the chicken thighs from the pan, and when they’re cool enough to handle thinly slice them for the wraps.
Serve the chicken along with all the veggies and mayo, and let each person assemble their wraps according to taste.
For the herbs go ahead and use them abundantly when you have them available, (like the height of summer) but in the colder months, try using just one like the more affordable cilantro.
Consuming raw eggs is always at your own risk, you can also sub in 1 cup of your favorite good quality mayo and add sriracha to taste.
It can be very difficult to find a Whole30 compliant sriracha short of making your own, so try using this chili garlic sauce instead when you’re doing a Whole30.
Keywords: Whole30, Paleo, Gluten Free, Dairy Free, Grain Free, Banh Mi, Lettuce Wraps