When it gets hot outside, I just don’t want to turn on the range or oven. Does anyone else feel that way? Luckily, Mr. G does not mind eating sandwiches for dinner. I wanted a different type of sandwich and had most of these ingredients already on hand. I added some Thai chili sauce for a little kick.
The wraps were great for a week night, quick and easy. I did end up turning on the range to saute some zucchini though, but it was worth it.
Thai Beef Sandwich Wraps
Adapted from Cooking Light
Ingredients:
1 1/2 Tbsp. fresh lime juice
1 Tbsp. sesame oil
1 tsp. Thai chili sauce
1 Tbsp. bottled ground fresh ginger
1 Tbsp. minced garlic
2 tsp. fish sauce
3/4 tsp. sugar
4-8 whole wheat tortillas
2 cups torn Romaine lettuce
12 oz. thinly sliced deli roast beef (I used Boar’s Head oven roasted roast beef)
1/2 cup matchstick-cut carrots
1/4 cup fresh mint, chopped
Directions:
1. Combine lime juice, sesame oil, chili sauce, ginger, garlic, fish sauce, and sugar in a small bowl, stirring well with a whisk until the sugar dissolves.
2. Place tortillas on a work surface; brush lightly with 2 teaspoons of the juice mixture. Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef. Combine carrots and mint; arrange about 3 tablespoons carrot mixture over each serving. Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.
