Nori Chicken Burritos
30 minutes
Serves: 1
Wrapping up food to make it deliciously portable (or easily eaten out of hand) is a long-held tradition—globally. The saltiness of nori melds well with the mild flavor of poached and shredded chicken. The warm rice or cooked grains softens the crisp sheets so you can roll them up.
Ingredients
- 2 sheets toasted nori
- 1 cup warm, cooked grains (brown rice, quinoa, bulgur, or barley)*
- 1 cup seasoned poached or roasted & shredded Just Bare chicken
- Other filling options (choose about 6 options)
- Carrot, jicama, cucumber, or red bell pepper, and/or bamboo shoots, julienned
- Pickled thinly sliced ginger or red onions
- Avocado, thinly sliced
- Red radish or daikon, julienned or shredded
- Hot chiles, slivered or pickled
- Shredded Napa cabbage or baby bok choy
- Fresh cilantro, Thai mint, or green onion
- Toasted sesame seeds
- Sauce options (1 to 2 tablespoons per wrap + additional for dipping if desired)
- Thai peanut sauce
- Chili garlic sauce (sambal oelek)
- Chinese hoisin barbecue sauce
- Thai sweet chili sauce
- Spicy Japanese mayo
- Korean gochujang hot sauce
- Toasted sesame oil
Instructions
- Lay a sheet of nori on a sheet of plastic or foil wrap. Spread ½ cup warm grain over nori, leaving about a 1-inch border. Begin layering ingredients on the bottom 2/3 of nori, being careful to not overfill; moisten filling with desired sauce.
- Carefully begin rolling up the nori, folding in the sides, enclosing the ingredients as tightly as possible. Repeat with second sheet of nori. Use the plastic or foil to help roll, then wrap the burritos in the non-edible wrap and refrigerate until ready to eat.