Banh Mi Lettuce Wraps

Please tell me it's not just happening in our house, right?  In between Thanksgiving & Christmas there is a lot of gorging going on.  Like,  A LOT.  We were starting to feel really yucky so I had to through this meal in the mix.  I don't think I've shared this one with y'all yet, but I've been meaning to.  No time like the present.  That's what they say anyways (whoever "they" is anyways).  So here goes:
Ingredients:
2 cups carrots, shredded
1 bunch radish, sliced
1 cucumber, shaved thinly
8-12 tbs rice vinegar, to your taste (I lean more towards the 12 tbs)
1 tsp coconut sugar
sea salt
ground black pepper
1/2 cup mayo
1 1/4 tsps sriracha
1/2 tsp toasted sesame oil
1/2 tsp rice vinegar
2 tsp toasted sesame oil
2 cups pork tenderloin, sliced thinly
2 tsp fish sauce
1 tsp sriracha
1 head butter lettuce (or french baguette if you're feeling really wild)
pate (optional for serving)
soy sauce (optional for serving)
Directions:
1. Pickle the vegetables by mixing carrots, radishes, cucumbers, rice vinegar, coconut sugar, sea salt & pepper. Let marinate together for a few hours.  The longer they marinate the stronger the flavor.  I like to make these first thing in the morning so that flavor is very strong by dinner.
2. Next you want to prepare the spicy mayo to drizzle on top of your wraps.  Combine mayo, sriracha, sesame oil & rice vinegar, and set aside.
3. Heat skillet, I use cast iron, over medium-high heat.  Add sesame oil and sliced pork tenderloin, and cook until done.  When the meat is cooked, remove from heat & add fish sauce and sriracha. Mix together and get ready to assemble.
4. On top of the lettuce, fill with meat & pickled vegetables.  Then drizzle spicey mayo on top.  If you want more flavor you can add soy sauce or pate.  I usually skip the soy sauce and for the pate (I get this brand of pate).
5. Enjoy!