Vietnamese Bánh Mì Wrap

Slice or shred the protein and warm gently if desired, or use chilled. Julienne the daikon radish and carrot; slice the cucumber into thin lengthwise strips. Tear cilantro and mint leaves; slice green onion into 1-inch pieces.

In a small bowl, combine mayonnaise, sriracha, fish sauce, and lime juice; stir until smooth. This becomes the spread.

Lay one flour tortilla flat on a work surface. Spread 1.5 tablespoons of the spiced mayo across the center, leaving 1 inch at each short end.

Layer half the protein down the center, followed by pickled daikon and carrot, cucumber strips, cilantro, mint, and green onion.

Fold or roll the tortilla tightly, tucking in the sides first to contain fillings, then rolling into a compact cylinder. Repeat with the second tortilla.

Cut each wrap in half crosswise if desired, sprinkle with toasted sesame seeds, and serve at room temperature or warm.