Kimchi, Brown Rice, and Grilled Chicken Nori Wrap

Ingredients

• Brown rice

  Long-grain, raw

  ⅓ cup or 62g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  3 sheets or 4g

• Sesame seeds

  Seeds, whole, dried

  ¼ tsp or 0.8g

• Kale

  Raw

  ¼ cup, chopped or 17g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Sesame oil

  Salad or cooking

  ¼ tsp or 1g

• Kimchi

  Trader Joe's

  1 oz or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

Directions

1. Prepare the brown rice according to package instructions and set aside.
2. Heat olive oil in a pan over medium-high heat. Add the chopped chicken breast and cook for 5-10 minutes until fully cooked and no longer pink. Set aside.
3. Place a nori sheet flat on a cutting board. Wet your fingers and spread the rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle sesame seeds over the rice.
4. In a small bowl, combine kale, cilantro, and scallions. Toss with liquid aminos and sesame oil. Spread this mixture evenly over the rice.
5. Top the kale mixture with kimchi and place the grilled chicken down the center.
6. Wet the top border of the nori lightly with water. Starting at the bottom, roll up the wrap tightly, using more water if needed to seal the nori.