Vietnamese Banh-mi Wraps

These wraps changed my life.  No really, they did.  The salty marinated pork, the vinegary pickled carrots, the mint, the cilantro.  I know of no other wrap that I would rather eat.  I'm not really sure how "authentically" Vietnamese they are but they are authentically delicious!  Feel free to use chicken or pork.  I've done both and they both work equally well!  I like to make these ahead and keep all the components in my fridge for an easy lunch.  Enjoy!

Vietnamese Banh-mi Wraps (adapted from foodnetwork.com)

For the pickled carrots: 

2 T. sugar
1/2 c. white vinegar
1/2 t. kosher salt
4 c. shredded carrots (10 oz.)

For the marinated pork:

1/4 c. low sodium soy sauce
2 T. fish sauce
1 t. five spice powder
1 t. garam masala
1/2 t. black pepper
2 cloves garlic, crushed
1 small shallot, minced
6 (1/2" thick) pork chops

For the wraps:

6 tortillas (I used the large La Tortilla Factory Wheat Tortillas - 100 calories each!)
Mayonnaise, if desired
1 English cucumber, sliced thinly 
1 bunch fresh cilantro, chopped
1 bunch fresh mint, chopped
4 jalapeno peppers, sliced thinly
1 lime, cut into 6 wedges

For the pickled carrots:

In a large bowl, whisk together the sugar, vinegar and salt until dissolved.  Add the carrots and toss to coat.  Allow to pickle for about 2 hours.

For the marinated pork:

Combine the soy sauce, fish sauce, five spice powder, garam masala, black pepper, garlic and shallots in a ziploc bag.  Seal and shake until well combined.  Add the pork to the bag and massage the marinade into the pork.  Marinate for at least one hour but all day if you can.

When you're ready to cook the pork, heat a large skillet over high heat.  Using tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan.  Don't crowd the pan!  Cook the pork in batches if necessary!  After about 3 minutes, flip each chop (it should be a caramel brown color.)  Cook another 2 minutes on the other side and remove from the pan.  Slice the chops into thin strips.  

For the wraps:  

Smear a little mayo (if desired) down the middle of the tortilla.  Then pile in a layer of pickled carrots, cucumber slices, cilantro, mint, pork chop strips, a few slices of jalapeno and squeeze fresh lime juice over the top.  Wrap, eat!

6 servings (423 calories each serving) according to my calculator on loseit.com (this can vary widely depending on the tortilla you choose!