Nori Veggie Wrap
Seaweed is in. Our friends over at Well + Good included it in their 2016 Wellness Trends and we have to agree- whether you eat it in a salad, as a crunchy snack, or wrapped around your tortilla,seaweed is a miracle food. Just like kale, this green aquatic vegetable is applauded for its rich vitamin content. It's is a great source for Vitamin K which helps proper blood clotting and is linked to preventing Osteoporosis. On top of that, seaweed just tastes good.
That's why we created this recipe for a Nori Veggie Wrap. Taking inspiration from sushi, we used nori, a sheet of dried algae, and pickled ginger, and paired them with a flour tortilla and nutty quinoa. If you're a gluten free kind of kid, skip the tortilla and just go for the nori. This simple wrap is perfect for office lunches and is completely vegan. The ANY Magazine office has been filled with nori wrapped lunches since we came up with the idea, and now we can't get enough of them- and you won't be able to either.
- 1 flour tortilla
- 1 sheet nori
- 1 handful of spinach leaves
- 1/4 red pepper julienned
- 1/4 cucumber, cut into sticks
- 1/8 cup cooked quinoa/ millet /buckwheat blend
- 1/4 avocado, sliced
- 1/4 cup pickled ginger, plus reserved pickling liquid
- 2 tablespoons white rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- sriracha to taste
Brush tortilla with pickling liquid using a brush. Place nori sheet on top of the tortilla, use additional pickling liquid to secure nori sheet to the tortilla if necessary. Flip tortilla over. Layer, in order: spinach, pepper, cucumber, avocado, grain blend, then ginger on the lower half of the tortilla. Flip the short end of the tortilla up and sides in, roll to enclose the filling. To make the dipping sauce, mix vinegar and the next 3 ingredients in a small bowl. Now enjoy!