Lemongrass Chicken Banh Mi Wraps
This recipe packs in a lot of wonderful flavor. Best of all, I incorporated a ton of fresh veggies from the Augusta Locally Grown online farmers market! These wraps feature products from PigFeathers Farm, Starlit Roots, Browns Place Farm, and Liberty Tree Farms.
2 carrots (julienne or rough chop; your texture preference)
1 daikon radish (julienne or rough chop; your texture preference)
2 tbsp rice wine vinegar (white vinegar will work just fine also!)
2 tsp sesame oil
1/2 tsp sea salt (optional)
4 tbsp olive oil, divided
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 tbsp fish or oyster sauce (optional)
1 tsp lime juice
sliced jalapeno (optional)
Chop or shred (your preference!) carrots and daikon in a bowl. Stir in vinegar, sesame oil, and salt. Set aside while preparing chicken, stirring occasionally.
In a food processor: add 2 tbsp olive oil, red pepper flakes, lemongrass, fish or oyster sauce, and lime juice. Process until smooth.
Pour marinade over chicken and marinate in fridge for at least one hour.
After marinating, heat remaining 2 tbsp olive oil in a skillet and sear the chicken until thoroughly cooked. Shred or chop chicken.
To assemble your wraps: Add chicken to a chard or lettuce leaf, top with pickled carrots and daikon, green onion slices, jalapeño, and fresh cilantro.
A sauce like sriracha, sweet chili, or ranch would be a great finish to this. Just sayin'.
Tightly wrap up your banh mi and enjoy!