I was pretty late on the banh mi bandwagon. My friend has been convincing me to try the grilled chicken banh mi from Master Roll Vietnam in South Yarra. Last month, I had my first banh mi and it was love at first bite!
Now I understand why banh mi is popular in Australia . It was no ordinary roll, it was the most flavourful roll I ever tasted! A crusty baguette filled with fresh coriander, onion, daikon, pickled carrot, fresh chilli and grilled spiced chicken, how can you not drool by the sound of these ingredients? Every bite was a party in my mouth!
Inspired by my new found love for banh mi, I’m keen to recreate it at home but with a twist – in a wrap form using Chia and Red Quinoa wraps by Mission Foods which are available in Woolworths and selected independent supermarkets.
Retailed at $4.79, they have no artificial colours or flavours and a good source of fibre. This makes them a delicious packed lunch option when one wishes a change from sandwiches. The addition of Chia and Red Quinoa provides a nice texture to the wraps.
Whenever I make packed lunch for myself and my beloved, I was always in a rush mode. Needless to say, my version of banh mi wrap recipe has gone through a tremendous fuss free treatment.
In this recipe, I won’t be slicing carrots into matchsticks or running them through a fancy food processor because I don’t own one. So my shortcut was to buy ready to use rainbow salad mix from Woolworths.
There won’t be any pickling involved. To substitute the sourness from the pickled carrot, I simply squeeze a lime over the filling before wrapping them. Alternatively, you can pack a lime wedge with the banh mi wraps and squeeze the lime over the filling just before eating.
I’ve also added pea shoots to bulk up the filling as well as they don’t require any knife work. And don’t forget fresh coriander leaves, hand torn of course! 😉
The following are the ingredients that will need prepping:
250g chicken breasts (sliced into two chicken schnitzel sized)
A packet of [Mission Red Quinoa or Chia Wraps| http://www.missionfoods.com.au/en/products/bakery.aspx} (8 wraps)
A packet of ready to use rainbow salad (250g)
50g pea shoots
1 red chilli, thinly sliced
1/2 brown onion, peeled & thinly sliced
A handful of coriander
2 limes, sliced into quarters
In a mixing bowl, add five spice powder, black pepper, salt, fish sauce, grated garlic and cooking oil and stir to mix with a spoon. Coat the chicken breasts with the marinade and set aside (see note below).
Heat up a grill pan. When the pan is hot, place the chicken breasts on the pan and cook over low medium heat. Cook one side until the chicken breasts are cooked half way (from pan side down to the middle of the thickness of the breasts turned opaque) and flip to cook on the other side.
When the chicken breasts are cooked through, remove from the pan and set aside to cook.
While waiting for the chicken to cool down, slice other ingredients such as lime, onion and red chilli.
Slice the chicken into strips lengthwise into 8 strips.
Warm up the wraps in the microwave according to the packet instructions. If you are not serving all 8 wraps at once, I suggest that you only warm up the wraps as you need it. As a guide, I microwaved one wrap for 20 seconds each time but the time may vary according to the brand of microwave you have.
Leaving about half and inch border, place a small handful of rainbow salad, pea shoots, red chilli, brown onion, coriander and a strip of chicken breast. Squeeze a bit of lime juice over it before wrapping which is option or you can do this when you are about to eat the wrap.
Roll the wrap and cut in half.
As I did not give enough time to marinade the chicken, you'll notice the salt and fish quantity may be on a high side for 250g chicken breasts. The reason being you'll lose some marinade on the grill pan as well as when you add all the veggies, the flavour will be just right.