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

Active: 30 Total: 60

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.



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, fresh - 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


  1. 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)

  2. 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)

  3. Broccoli - Chop broccoli into florets. (Can be done up to 5 days ahead)

  4. Lettuce / Cilantro - Prep as directed.

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  1. Heat oven to 400F / 204C.

  2. Toss broccoli with oil, ground coriander, and some salt and pepper. Spread out on a sheet pan.

  3. Roast broccoli, shaking the pan halfway through cooking, until golden and tender, 20 to 30 minutes (depending on the size of the florets).

  4. Drain pickles.

  5. Assemble lettuce wraps by filling them with ham, pickles, and cilantro. Top with spicy lime mayo.

  6. Squeeze lime juice (portion for broccoli) over roasted broccoli.

  7. Serve lettuce wraps with broccoli on the side. Enjoy!



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