Description
I was inspired by the iconic Vietnamese banh mi sandwich, particularly the fresh carrot, cucumber and radish topping. It adds so much fresh flavor, color and crunch!
Ingredients
- 1/3 cup hoisin sauce
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons brown sugar, divided
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 6 chicken tenderloins (about 3/4 pound)
- 2 tablespoons rice vinegar
- 1/4 teaspoon sriracha chili sauce, divided
- 1 cup julienned carrots
- 1 cup julienned radishes
- 1/2 cup mayonnaise
- 1 teaspoon honey
- 6 flour tortillas (10 inches), room temperature
- 4 miniature cucumbers, cut into thin ribbons
- fresh mint or basil leaves
Directions
- In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes.
- Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside.
- Preheat air fryer to 400°. Drain chicken, discarding marinade; pat dry with paper towels. Arrange chicken in a single layer in greased air fryer; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces.
- Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.
