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| Sweet Pickles Wrap |
Introduction
Anytime I bite into Vietnamese đồ chua—those crisp, sweet-sour pickles—I feel like the world has upgraded its flavor settings. That crunchy contrast works magic, especially next to rich or creamy bits. My Sweet Pickles Wrap is a summer-ready take on the same idea: a handful of feisty pickles, a savory stuffing, a pop of fresh herbs, and a silky sauce—all rolled into a soft flatbread or delicately translucent rice paper. I first tasted it at a weather-beaten riverside stall in Hội An, starry-eyed over that smooth river and the perfect plate of piquant carrots and daikon that made the Grilled chicken meat.Once I was back in the kitchen, I tweaked the concept so the flavor and freshness could slide into easy lunches and the cozy corners of a picnic bag.
The wrap steers the vibrant Vietnamese pantry straight into the grab-and-go song: the brightness of a bánh mì, tamed into a roll. In Boston, Berlin, or next to a tuk-tuk in Bangkok, the idea is the same: leverage that pickled zing to wake up whatever cozy fold of bread or soft paper is in front of you. Dive into the how-to now, plus insider tips for adding cool, regional twists or speedy cheats.
Ingredients
-Think of this as a helpful shopping list — quantities make 4 yummy wraps.
For the quick-pickles (đồ chua):
-200 g / 7 oz carrot, cut into thin sticks (about 2 medium carrots)
-150 g / 5 oz daikon or any white radish, cut into thin sticks (about 1 small daikon)
-120 ml / 4 fl oz rice vinegar (white wine vinegar works, too)
-60 ml / 2 fl oz water
-2 tbsp (25 g) sugar (taste and add more, if you like)
-1 tsp (5 g) salt
-1 small bay leaf or a very thin slice of ginger (optional)
For the wraps:
-4 large flatbreads, large tortillas, or 8 softened rice paper sheets (about 400 g / 14 oz total)
-300 g / 10.5 oz cooked protein: grilled chicken, tofu, or smoked tempeh
-1 cup (100 g / 3.5 oz) cucumber, sliced very thin
-1 ripe avocado, sliced (about 150 g / 5.3 oz) — this is totally optional
-1/2 cup (15 g / 0.5 oz) fresh cilantro, roughly chopped
-1/4 cup (10 g / 0.35 oz) fresh mint or Thai basil leaves
-1 small red chili, sliced thin (optional)
Preparation steps
-Make the quick-pickles
In a small saucepan, heat ½ cup rice vinegar, ½ cup water, 1 tbsp sugar, and 1 tsp salt until the sugar dissolves. Pack 1 cup julienned carrot and daikon into a heatproof jar, pour the hot brine over, then let cool. Seal, chill for at least 30 mins (longer is tastier).
-Prepare the sauce
In a bowl, whisk together 3 tbsp mayonnaise, 1 tbsp hoisin sauce, 1 tsp sriracha, and the juice of 1 lime. Taste and, if needed, add a sprinkle of sugar, a pinch of salt, or a dash more heat. The sauce should balance the tang of the pickles.
-Warm and slice your protein
If you have leftover roasted meat, shred or thinly slice and warm it in a skillet. For tofu or tempeh, slice, then pan-sear until crispy. Keep everything warm while you prep the rest.
-Prep the fresh veg and herbs
Thinly slice 1 small cucumber, 1 chili, and avocado (if desired). Roughly chop ½ cup cilantro and ½ cup mint. You’ll add these to your sandwich or bowl for a fresh crunch and flavor boost.
Having everything ready makes wrapping up a breeze.
-Assemble the wraps
Set a flatbread or softened rice paper on your workspace. Spread a thin swipe of sauce, then pile on a warm portion of protein, a spoonful of quick-pickles, sliced cucumber, avocado, and a flurry of herbs. Don’t forget the chili if you love the spice.
-Roll and serve.
Fold in the sides, then roll tightly (for rice paper, think of it like a fresh spring roll). Cut it in half and serve right away with extra pickles and lime wedges on the side.
Tips & Variations
-Make it quick with pre-pickled carrots or grab store-bought kimchi. For a more traditional flavor, whip up homemade daikon-heavy đồ chua and layer on pâté or thin head cheese like a classic bánh mì. Keep it veggie with charred tofu or marinated tempeh and use vegan mayo instead. For a Heartier bite, trade flatbread for crispy baguette, or give the pickles a quick rinse to tone them down.
-Small swaps make this meal your own without breaking a sweat.
Closing
The Sweet Pickles Wrap shows how a burst of brightness can lift even the simplest ingredients—nick the protein with tangy veggie pickles, and suddenly every bite pops. You can roll this wrap for a breezy weeknight lunch, throw together a speedy dinner, or stash it in a picnic cooler. The recipe shines between Vietnamese flair and the wrap we know and love. Here’s a bonus nugget: in Vietnam, đồ chua—crisp, tangy pickles—are practically the secret sauce of bread and bowls, slicing through rich foods to wake up the tongue. That little jar is your epic flavor hack. Try this recipe, share it with someone you adore, and swing back for your next global bite. If you make it, drop me a note to share what protein you chose; I can’t wait to hear your spin!