Paleo Smoked Salmon Veggie Nori Wrap

July 17, 2015

When I’m hungry, I’m HUNGRY. There’s no stopping me from 1. being a total bitch or 2. finding a meal ASAP.

This is one of those meals that is SO easy, SO quick to put together, and SOOOOOOOO freakin’ delicious, I’ve been making it for days on end now. Oh, and this meal is incredibly versatile- you can put together literally any combination of ingredients!

This is one of my new favorite meals. It’s salad in handheld form. It’s filling, healthy, customizable, low carb (if that interests you), and kinda totally fun to eat… and messy. Very messy to eat! Have fun with this one. 😉

Paleo Smoked Salmon Veggie Nori Wrap

Serves 1 or as many as you’d like, just grab more Nori sheets!

1 Nori sheet
1 carrot, thinly sliced
1 cucumber, thinly sliced
handful greens (kale, spinach, red leaf, whatever floats your wrap)
smoked salmon, hot or old smoked (I purchase mine from Whole Foods butcher counter so I know it’s ultra fresh)
Spread of choice:
- Hummus (omit if 100% Paleo)
- Kale Pesto from the lastest Paleasagna recipe
- Roasted Red Pepper Dip
- Paleo Mayo
- Avocado
- Whatever you’d like!

Directions:

Prep all your ingredients.

Lay out a nori sheet, rough side up (shiny side down).

Spread whichever (or all) dip or sauces desired onto one side of the nori sheet.

Layer veggies onto the sauce or dips, adding smoked salmon, lettuce, anything and everything.

Time to roll!

Holding the edge of the loaded side of your nori sheet, start rolling sheet toward the unused side. Make sure to firmly hold the rolling side and all of your ingredients so they stay tightly in their little nori blanket.

Once you’ve reached the end of the roll, add a line of sauce or just use water to the ends and finish the roll completely. This will help keep your roll from unrolling.

Cutting your wrap/roll in half: wet a sharp knife with water and pass the knife through your roll in a single cut. Sawing will crush the roll. Wetting the knife helps ensure the cut is done cleanly and easily.