Ingredients
3 medium carrots
2 tablespoons rice-wine vinegar
2 tablespoons fresh lime juice
1 Thai red chile, thinly sliced
1 teaspoon sugar
Coarse salt
Bibb lettuce leaves, separated
Warm shredded Wine-Braised Brisket
Cucumber slices, for serving
Fresh basil leaves, for serving
Hoisin sauce, for serving
Preparation
Shave carrots into ribbons with a peeler. Toss together in a bowl with vinegar, lime juice, chile, and sugar. Season with salt. Assemble wraps by filling lettuce leaves with carrot mixture, brisket, cucumber slices, basil, and hoisin sauce.
