Plant Paradox Chicken Arugula Avocado Seaweed Wrap
(from greenfood’s recipe box)
Prep time: 15 minutes
Serves 1 people
Ingredients
- FILLING
- 1 tablespoon avocado oil
- 4 ounces boneless, skinless pasture-raised chicken breast, cut into
- 1/2-inch-thick strips
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon sea salt, preferably iodized, plus additional to taste
- 1/2 avocado, diced
- 1 cup arugula
- 1 sheet nori (sushi seaweed)
- 4 green olives, pitted and halved
- CILANTRO DIPPING SAUCE
- 2 cups chopped cilantro
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon sea salt, preferably iodized
Directions
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MAKE THE FILLING. Heat the avocado oil in a small skillet over high heat. Place the chicken strips in the hot pan and sprinkle with 1 tablespoon of the lemon juice and the salt. Sauté the chicken strips for about 2 minutes; turn them and sauté for another 2 minutes until cooked through. Remove from the pan and reserve. Toss the avocado in the remaining tablespoon lemon juice and season with salt.
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MAKE THE DIPPING SAUCE. Place the ingredients in a high-powered blender. Process on high until very smooth.
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TO SERVE. Arrange the arugula on the bottom half of the seaweed sheet. Top with the chicken, avocado, and olives. Sprinkle with salt. Carefully roll into a tight wrap, sealing the end with a little water. Cut in half and serve with the cilantro dipping sauce.
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VEGAN VERSION: Replace the chicken with grain-free tempeh, hemp tofu, or a cauliflower “steak,” a 3/4-inch-thick cauliflower slice seared over high heat in avocado oil until golden brown on both sides.
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VEGETARIAN VERSION: Same as above or substitute acceptable Quorn products.