Nori Chicken Rolls
- Prep Time 0:20
- 66 Comments
This is my new favorite lunch. It features the fresh healthiness of a salad, the portability of a sandwich and the satisfying umami flavor of sushi. Feel free to add other veggies or salad add-ins. These are also great with crumbled feta and avocado mixed in.
Note #1: Remember to buy your almonds and cranberries in the bulk section for the best prices! That way you only have to buy what you need.
Note #2: If you’re packing these for a take-along lunch for work, school or a picnic, whisk the lemon juice and olive oil together and put in a small airtight container. Roll up the wraps without dressing the salad and serve it on the side, for dipping, when you’re ready to eat them.
- 3 cups mixed greens $1.50
- 1 carrot, shredded $0.25
- 1/8 cup sliced, toasted almonds $1
- 1/8 cup dried cranberries $1
- 1 tbsp lemon juice (about 1/4 lemon) $0.50 for a whole lemon
- 1 tbsp extra virgin olive oil Pantry
- salt and pepper to taste Pantry
- 6 sheets toasted nori $1.50 for 10
- 1 8-oz boneless, skinless chicken breast, cooked and sliced $3
Total Cost of Ingredients $8.75
In a salad bowl, toss together the mixed greens, carrot, almonds and cranberries. Drizzle with lemon juice and olive oil. Toss well and season with salt and pepper.
On a clean, dry surface, lay a sheet of nori, glossy-side-down. Place about 1/2 cup salad mixture in an even line across the middle of the sheet. Top with 2 slices of chicken. Roll up tightly and lightly wet the edges with water. Press to seal. Set roll aside and repeat with remaining ingredients. Once all rolls are made, slice in half (or into smaller slices) and serve.
Makes 6 rolls (serves 2).