Deli Ham Banh Mi Lettuce Wraps
with pickled vegetables / coriander roasted broccoli

Name: Deli Ham Banh Mi Lettuce Wraps
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 3 oz Cucumbers, thinly sliced; 3 oz Carrots, thinly sliced; 3/4 cup Water; 1 Tbsp Honey; 1 1/2 tsp Salt; 1/2 cup Vinegar, rice; 12 leaves Lettuce, romaine or iceburg; 1 cup Cilantro leaves, can include some tender top parts of stems; ~1 1/2 cups Pickled Carrots and Cucumbers (ingredients listed separately); 12 oz Ham, deli-sliced; ~1/3 cup Spicy Lime Mayo (ingredients listed separately); 1/3 cup Mayonnaise, paleo-friendly; 1 tsp Hot sauce, more or less, to taste; 2 tsp Lime juice; 1 lb Broccoli, florets; 1 Tbsp Oil, cooking; 1 tsp Coriander, ground; 1 tsp Lime juice

Active: 30 Total: 60

Original GF Paleo Vegetarian

Vietnamese-inspired Banh Mi recipes are always a favorite in our community and this version using lettuce wraps might be our simplest yet, thanks to deli-sliced ham in the filling. Just be sure to make your pickles ahead of time so they're ready to go when you want to assemble the lettuce wraps.
Smarts: Slice the carrots very thin so that they are easy to bite through when layered with the other ingredients. You can also slice the cucumbers and carrots into thin matchsticks if you prefer.

Ingredients

Metric

Servings:

Pickled Carrots and Cucumbers:

Cucumbers - 3 oz , thinly sliced
Carrots - 3 oz , thinly sliced
Water - 3/4 cup
Honey - 1 Tbsp
Salt - 1 1/2 tsp
Vinegar, rice - 1/2 cup

Deli Ham Banh Mi Lettuce Wraps:

Lettuce, romaine or iceburg - 12 leaves
Cilantro leaves - 1 cup , can include some tender top parts of stems
Pickled Carrots and Cucumbers (ingredients listed separately) - ~1 1/2 cups
Ham, deli-sliced - 12 oz
Spicy Lime Mayo (ingredients listed separately) - ~1/3 cup

Spicy Lime Mayo:

Mayonnaise, paleo-friendly - 1/3 cup
Hot sauce - 1 tsp , more or less, to taste
Lime juice - 2 tsp

Coriander Roasted Broccoli:

Broccoli - 1 lb , florets
Oil, cooking - 1 Tbsp
Coriander, ground - 1 tsp
Lime juice - 1 tsp

Prep

Make pickles - Thinly slice cucumbers and carrots. Press them gently into a jar or small bowl. Combine water, honey, and salt in a microwave-safe bowl and heat until honey and salt dissolve. Stir vinegar into honey-salt mixture. Pour liquids over vegetables. Refrigerate for at least 30 minutes and up to 5 days. (Can be done up to 5 days ahead)
Make spicy lime mayo - (If prepping right before cooking, get oven heating first while finishing with prep.) Whisk together mayonnaise, hot sauce, and lime juice (portion for Sriracha mayo). Taste and adjust, adding more hot sauce if you’d like more spice. (Can be done up to 5 days ahead)
Broccoli - Chop broccoli into florets. (Can be done up to 5 days ahead)
Lettuce / Cilantro - Prep as directed.

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Make

Heat oven to 400F / 204C.
Toss broccoli with oil, ground coriander, and some salt and pepper. Spread out on a sheet pan.
Roast broccoli, shaking the pan halfway through cooking, until golden and tender, 20 to 30 minutes (depending on the size of the florets).
Drain pickles.
Assemble lettuce wraps by filling them with ham, pickles, and cilantro. Top with spicy lime mayo.
Squeeze lime juice (portion for broccoli) over roasted broccoli.
Serve lettuce wraps with broccoli on the side. Enjoy!

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