1 Servings 10 min Cook
1/3 Cup Brown Rice
1 Tbsp Olive Oil
1/3 Cup, chopped or diced Chicken Breast
1 1/4 Sheets Toasted Seaweed Nori
1/4 Tsp Sesame Seeds
1/4 Cup, chopped Kale
2 Tbsp Fresh Cilantro
2 Tbsp chopped Scallions
1 Tsp Liquid Aminos
1/4 Tsp Sesame Oil
1 Oz Kimchi
Prepare rice as per package directions; set aside.
Heat oil in a pan over medium high-heat.
Add diced chicken and cook for 5-10 minutes until cooked throughan dno longer pink.
Set aside.
Place the nori sheet flat on a cutting board.
Wet your fingers and use them to spread the rice out in an even layer on the nori sheet being sure to leave a 1-inch border at the top.
Sprinkle the sesame seeds evenly over the rice
In a small bowl, combine the kale, chopped cilantro, and sliced scallion; toss with coconut aminos and sesame oil to taste.
Spread this evenly over the rice
Top the kale mixture with a layer of kimchi and place grilled chicken down the center of the wrap
Wet the top border of nori lightly with water and, starting at the bottom, carefully roll up the wrap as tightly as possible, using more water as necessary to get the nori border to adhere to the wrap
