Kimchi & Grilled Chicken Nori Wrap

Ingredients

• Brown Rice

  Frozen - Trader Joe's

  ⅓ cup or 45g

• Sesame seeds

  Seeds, whole, dried

  ¼ tsp or 0.8g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  2 ⅜ sheets or 3g

• Kale

  Raw

  ¼ cup, chopped or 17g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Liquid aminos

  Bragg's

  1 tsp or 5g

• Sesame oil

  Salad or cooking

  ¼ tsp or 1g

• Kimchi

  Trader Joe's

  1 oz or 28g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  ⅓ cup, chopped or diced or 47g

Directions

1. 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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