Mediterranean Inspired Nori Wraps

August 3, 2017

I love shiitake mushrooms.

They are the closest I ever get to craving meat, and are hearty, nutrient dense, and delicious despite their petite size. They remind me of little meatballs when baked and seasoned right, and even though they are also a classic ingredient in Asian dishes, I decided to take it back to my roots as a New Jersey girl, with an Italian Nori wrap that is full of my favorite childhood flavors– save for the pasta sauce.

Seriously. I think I used to live off marinara. That stuff is lit.

This wrap is also incredibly easy to whip up, plus collard greens help to prevent the nori from getting soggy.


2 sheets of nori

1 large collard green, stem gently cut out (making two large leaves)

1/2 package SeaSnax Roasted Onion

3 small organic baby bell peppers, thinly sliced on a mandolin

1 cup your choice of sprouts, or microgreens, or mixed greens

1 half avocado, sliced, halved

8 sandollar sized shiitake mushrooms, seasoned and baked

4 sun-dried tomatoes, hydrated in warm water for 4 minutes, then drained and chopped

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/8 tsp sea salt


Preheat oven to 350 degrees. Layout mushrooms, belly up, on a nonstick pan then sprinkle generously with smoked paprika, and cumin. Sprinkle lightly with sea salt.  Bake shiitake mushrooms for 25 minutes then set aside to cool.

Take collard leaves and carefully cut out the large stem. Hydrate your sun-dried tomatoes in a small cup or bowl of warm water.

Start with one full sheet of nori on a large cutting board.

Lay one “half” collard leaf on each piece of nori then evenly disperse half of your prepped ingredients onto your first sheet of nori, starting with 3 onion seasoned little “snack size” nori sheets per “wrap”– followed by peppers, greens of choice, avocado, shiitake mushrooms, sun-dried tomatoes, and finishing with a small drizzle of olive oil.

Gently use hands to close in the hanging collard green inward, then tightly fold the nori over onto all of the ingredients, rolling up the nori like a burrito. Wet finger tips lightly and apply to the edge of the nori, so the nori wrap will be “sealed”.

Take a serrated knife and gently cut in half.


Now your onto making your next Italian Nori Wrap.

How easy what THAT?

How delicious was that?

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