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

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  ⅓ cup, chopped or diced or 47g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  2 ⅜ sheets or 3g

• 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

• 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

Directions

1. Prepare rice as per package directions; set aside.
2. Heat oil in a pan over medium high-heat. Add diced chicken and cook for 5-10 minutes until cooked throughan dno longer pink. Set aside.
3. 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.
4. In a small bowl, combine the kale, chopped cilantro, and sliced scallion; toss with coconut aminos and sesame oil to taste. Spread this evenly over the rice.
5. Top the kale mixture with a layer of kimchi and place grilled chicken down the center of the wrap.
6. 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