By Emily Asofsky
5-6 carrots, peeled and grated
2-3 tbspns apple cider vinegar
1-2 tbspsns sesame seeds
2/3 cup gf soy sauce + additional soy sauce to taste
1-2 tbspns honey
1/3 cup sesame oil
1 cucumber, peeled and sliced
bunch of cilantro leaves, washed and chopped
1 jalapeno, sliced thin
mayonaise
1 lb chicken or 1-2 boxes extra firm tofu cut into strips
rice paper or rice tortillas
marinade
1/3 cup sesame oil
2/3 gf soy sauce
1-2 tbspns honey
If using chicken, cook slices in pan in grapeseed oil or some other light tasting oil. If using tofu, discard water and wrap in towel to get rid of excess water. Soak meat or tofu in marinade for at least 1 hour if possible or even overnight.
Put carrots in bowl. Add vinegar and stir. Let soak for about an hour. Drain vinegar and press to discard excess liquid. Mix in sesame seeds.
To make sandwiches:
Open rice tortilla (can heat first), or wet rice paper according to package directions to soften.
Smear mayonaise across length of tortilla.
Sprinkle with optional soy sauce.
Line with cucumbers.
Add large helping of carrots.
Add chicken or tofu (removed from marinade).
Add large helping of cilantro.
Add sliced jalapenos.
Roll into sandwich.
Yum! GF and dairy free. Mayo can be omitted for an egg free sandwich, and it’s still very good.
My sister gave me this recipe, but it originally called for hollowed out toasted French bread. This roll up style works great–very tangy, spicy and flavorful. Also, this recipe can be rushed, but it’s better if you can wait for the sauces to sink into the meat/tofu and carrots.