Kimchi & Grilled Chicken Nori Wrap We make this with cooked sushi rice from the grocery store and leftover grilled chicken. Full of protein and probiotic-packed kimchi, this is one of our favorite lunches even when we’re not detoxing. 1. Place the nori sheet flat on a cutting board. Wet your fingers and use them to spread the rice out in an even layer on the nori sheet being sure to leave a 1-inch border at the top. Sprinkle the sesame seeds evenly over the rice. 2. In a small bowl, combine the kale, chopped cilantro, and sliced scallion and toss with coconut aminos and sesame oil to taste. Spread this evenly over the rice. 3. Top the kale mixture with a layer of kimchi and place grilled chicken strips down the center of the wrap. 4. Wet the top border of nori lightly with water and, starting at the bottom, carefully roll up the wrap as tightly as possible, using more water as necessary to get the nori border to adhere to the wrap. Serves 11 nori sheet, ½ cup cooked brown rice, 1 tablespoon sesame seeds, toasted, 1 kale leaf, rib removed and cut into ribbons, 2 tablespoons cilantro, chopped, 1 scallion, thinly-sliced, coconut aminos, to taste, sesame oil, to taste, 1/3 cup kimchi, 1/3 pound grilled chicken, cut into thin strips.

Make

Tip

If you’re detoxing, be sure to use a kimchi made with no sugar or shellfish.

Kimchi & Grilled Chicken Nori Wrap

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We make this with cooked sushi rice from the grocery store and leftover grilled chicken. Full of protein and probiotic-packed kimchi, this is one of our favorite lunches even when we’re not detoxing.

Serves 1

1 nori sheet

½ cup cooked brown rice

1 tablespoon sesame seeds, toasted

1 kale leaf, rib removed and cut into ribbons

2 tablespoons cilantro, chopped

1 scallion, thinly-sliced

coconut aminos, to taste

sesame oil, to taste

1/3 cup kimchi

1/3 pound grilled chicken, cut into thin strips

1. Place the nori sheet flat on a cutting board. Wet your fingers and use them to spread the rice out in an even layer on the nori sheet being sure to leave a 1-inch border at the top. Sprinkle the sesame seeds evenly over the rice.

2. In a small bowl, combine the kale, chopped cilantro, and sliced scallion and toss with coconut aminos and sesame oil to taste. Spread this evenly over the rice.

3. Top the kale mixture with a layer of kimchi and place grilled chicken strips down the center of the wrap.

4. Wet the top border of nori lightly with water and, starting at the bottom, carefully roll up the wrap as tightly as possible, using more water as necessary to get the nori border to adhere to the wrap.

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