Meal Prep Tip: Pickled cucumbers and beef can be made ahead of time. Reheat beef in the microwave prior to serving.
Wash and peel cucumber. Slice into 1/8th inch rounds. Place in a large bowl.
Combine rice vinegar, sugar, and salt in a small bowl. Microwave on high for 30 seconds; stir and heat for another 15 seconds until the sugar is dissolved. Pour over cucumbers and toss. Refrigerate until ready to serve.
Combine soy sauce, rice vinegar, lime juice, sugar, and grated ginger in a small mixing bowl and whisk until combined. Set aside.
Heat sesame oil in a large nonstick skillet over medium high heat. Add garlic, stirring constantly, about 1 minute. Add ground beef and cook until browned. When beef is mostly cooked, add green onions and soy sauce mixture. Cover and simmer for 1 to 2 minutes until heated through.
Heat egglife wrap in a dry skillet for 30 seconds per side. Top with beef and sprinkle with sesame seeds and sriracha sauce. Wrap and enjoy with a side of pickled cucumbers!