Veggie Nori WrapsYum Gluten Free

Veggie Nori Wraps

{ These perfectly packaged nori wraps are satisfyingly simple and great for your spring picnic or when you’re on the go. Feel free to make them your own – add any additional veggies you like to the mix! }

Contributor: Lee Holmes

{ INGREDIENTS }

1 tablespoon wheat-free tamari

2 teaspoons rice malt (brown rice) syrup

2 nori sheets

1 tablespoon nut butter (cashew nut butter works well)

A few handfuls of baby English spinach leaves

40 g (11/2 oz/1/2 cup) shredded red cabbage

1/2 large carrot, grated

100 g (31/2 oz/about 1/2 large) avocado, sliced

Small handful of coriander (cilantro), chopped

{ METHOD }

Combine the tamari and rice malt syrup in a small bowl.

Lay one of the nori sheets on a clean work surface with a long side facing you and the shiny side down, then evenly spread half the nut butter over it, leaving a 3 cm (11/4 in) border on the top side.

Spread about one-third of the tamari mixture over the nut butter.

Spread a tiny bit of tamari on the top side to help the wrap stay rolled up.

Put your desired amount of spinach on top of the nut butter and tamari layers, followed by half of each of the remaining ingredients.

Be sure not to pile on too much or the wrap could break when you roll it up.

Roll the nori up away from you until sealed. Cut into three. Repeat with the remaining ingredients.

Wrap in plastic wrap, seal in an airtight lunchbox and refrigerate until ready to eat.

Prep time: 20 MINUTES

Cook time: 0 MINUTES

Total time: 20 MINUTES

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