9, Mar 2007
vietnamese beef wrap

A sandwich wrap with vietnamese-inspired flavor

about 1/4 lb of thinly-sliced beef, cut in strips (left over from last night’s salad!)
1 medium-sized carrot, peeled and chopped in long narrow strips
a couple of slices of red onion, chopped
1 medium crimini mushroom, sliced thin
a handfu of cilantro, chopped
a leaf or two of romaine lettuce, chopped in long narrow pieces
1/4 c roasted unsalted peanuts, ground
nuoc cham
light mayonnaise, fat free plain yogurt

Mix two parts yogurt to one part mayonnaise to make 1-2 tablespoons. Add nuoc cham to taste. Spread in a line down the center of the tortilla. Lay the beef strips on top. Add the lettuce, carrots, onion, and cilantro. Top with mushroom and sprinkle with peanuts. Roll in the tortilla and wrap in foil to hold.
My version could have used a bit more nuoc cham in the sauce, to bring out the flavor better. This would also probably be better (and more vietnamese) using spring roll wrappers rather than tortillas. Otherwise, pretty good.