Bahn Mi is a popular Vietnamese sandwich topped with fresh cucumber slices, cilantro and pickled carrots. Wrapped in a low carb tortilla, this take on traditional street fare explodes with vibrant flavor and fresh ingredients.

Prep time (with garlic aioli and pickled carrots): 10 minutes | Cook time: 3 minutes


2 La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size
4 teaspoons garlic aioli* (or mayonnaise), divided
6 slices turkey bologna
1/2 cucumber, very thinly sliced
1/2 cup pickled carrot* (or plain julienned carrot)
8 sprigs cilantro
1 jalapeño (optional), sliced


Warm a tortilla on a skillet over medium-high heat. Lay the tortilla on a flat work surface and spread half the garlic aioli over the entire tortilla. Layer half the ingredients, starting with the turkey bologna and ending with the jalapeños, on top of the tortilla. Repeat with remaining tortilla and fillings.

Fold taco style to serve.

Number of Servings: 2

* To make garlic aioli, grate 1/2 clove garlic into 2 tablespoons mayonnaise and stir in 1 teaspoon fresh lemon juice.

* To make pickled carrots, whisk together 1 cup water, 1/2 cup apple cider vinegar, 3 teaspoons salt and 2 teaspoons sugar until salt and sugar are dissolved. Pour brine over 1/2 cup julienned carrots and let sit in refrigerator for at least 1 hour, and up to several days.

Per Serving
Calories: 230 | Total fat: 15 grams | Total carbohydrates: 17 grams | Dietary fiber: 8 grams | Protein: 15 grams