-
1
For the pickles: In a medium sauce pan, boil water, vinegar, sugar and whole garlic cloves.
-
2
While waiting for boil, slice as thinly as possible the cucumber, carrot and jalapeno.
-
3
Place in a bowl.
-
4
Once pickling liquid comes to a boil, pour into bowl with veggies.
-
5
Cover with plastic wrap and set aside.
-
6
Before serving, strain pickling liquid from veggies and pick out garlic cloves.
-
7
For the wraps: In a large skillet, brown beef and drain fat.
-
8
Add soy sauce, brown sugar, honey, garlic, and cornstarch.
-
9
Stir and let simmer for several minutes.
-
10
Salt and pepper to taste.
-
11
For the sauce: While beef is simmering, in a small bowl combine mayo, sour cream, chipotle pepper chopped, and adobo sauce.
-
12
Stir well and add salt and pepper to taste.
-
13
To assemble the dish: To make wraps, take a lettuce leaf add a spoonful of beef, a few veggies, a small dollop of chipotle sauce.
-
14
Sprinkle with a few slices of red onion and cilantro.
-
15
(If you dont want it too spicy, use sauce for dipping instead of inside the wrap.)
