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Chicken-Arugula-Avocado Seaweed Wrap with Cilantro Dipping Sauce Snack

PP say Yes Phase 1 Recipe Phase 2 Recipe Phase 3 Recipe

PHASES: 1-3

SERVES: 1

TOTAL TIME: 15 minutes

Ingredients

1 Tablespoon Avocado Oil

4 Ounces Boneless, skinless pasture-raised chicken breast

2 Tablespoons Freshly Squeezed Lemon Juice

1/4 Teaspoon Iodized Sea Salt

1/2 Avocado, diced

1 Cup Arugula

1 Sheet nori (sushi seaweed)

4 Green olives, pitted and halved

2 Cups Chopped Cilantro

1/4 Cup Extra-virgin olive oil

2 Tablespoons Freshly Squeezed Lemon Juice

1/4 Teaspoon Sea Salt, Preferably Iodized

Nori is a form of seaweed that has been flattened into squares or strips. It makes a great stand-in for flatbread. A bamboo mat, available in the Asian foods section of most supermarkets, can help you roll tight seaweed wraps.
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.

MAKE THE DIPPING SAUCE

Place the ingredients in a high-powered blender. Process on high until smooth.

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.

VEGAN VERSION

Replace the chicken with grain-free tempeh, hemp tofu, or a cauliflower “steak,” a I-inch-thick cauliflower slice seared over high heat in avocado oil until golden brown on both sides.

VEGETARIAN VERSION

Same as above or substitute acceptable Quorn products.

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