Easy Sushi Sandwich Wraps (Rice-Free)

Sushi sandwich wrap recipe & content provided by Jordan Pie

Just 3 minutes is all you need to prepare this homemade rice-free sushi sandwich wrap. And like any sandwich, these wraps are easy to customize: You can use wild-caught fish like tuna or salmon, or even leftover shredded beef or lamb instead of chicken. These sushi sandwich wraps are perfect for a quick and healthy snack or lunch that you can eat on the go.

Related: Keto Lunch Recipes: 50 Packable Foods You Can Take to Work

Crunchy nori sheets surrounds layers of leftover chicken and fresh sliced avocado for a satisfying low-carb take on traditional nori rolls and onigirazu. For optimal texture, It’s best to eat this sushi sandwich wrap the moment it’s ready — otherwise, it can get a little soggy. If you don’t mind the texture (or layer with something like dry, fresh lettuce leaves), you can still pack them for lunch at the office or for a picnic.

Serve your sushi sandwich wrap with homemade mayo or a slice of zero-carb bread for a delicious and filling lunch.

Easy Sushi Sandwich Wraps (Rice-Free)

Start to Finish: 3 minutes

Ingredients:

• 1 nori sheet
• 1/2 ripe avocado, sliced
• 4-5 ounces sliced pre-cooked pastured chicken
• Pinch of salt

Instructions:

1. Place nori sheet onto a cutting board, shiny side facing down.
2. Place the slices of avocado on top of the nori so they’re arranged on three quarters of the nori sheet.
3. Place the chicken on top of the avocado in a narrow line. Sprinkle salt over the chicken.
4. Use your hands to carefully roll the nori sheet into a wrap.
5. Slice sushi sandwich wrap in half and enjoy immediately.

Serves: 1

Nutritional Information (Per Wrap):

• Calories: 193
• Total Fat: 5.2g
• Saturated Fat: 0.2g
• Cholesterol: 60mg
• Sodium: 1986mg
• Total Carbs: 6.7g
• Fiber: 2g
• Sugars: 0.2g
• Net Carbs: 4.7
• Protein: 30.2g
• Vitamin D: 0mcg
• Calcium: 10mg
• Iron:1mg
• Potassium: 203mg

Note on ingredients: Chicken is a “suspect” protein on the Bulletproof Diet because meat (even organic varieties) can come from birds that fed on moldy corn and soy. As a result, chicken has lower-quality fat with more omega-6 fatty acids and potential toxins than other grass-fed animals. If you do eat poultry, look for pastured organic meat (ideally from a local farmer), and only enjoy it a few times per week.