Rainbow Nori Wraps with Honey Mustard Dressing

August 3, 2017

I absolutely love eating with my hands.
I come from a “chicken fingers and fries generation”, where it took me years to step outside my comfort zone and try something new (that wasn’t a cheeseburger, or hotdog. Both obviously acceptable to be eaten with your hands also).
About as much as I enjoy eating with my hands, I also equally love condiments. Especially when they are a combination of sweet, acidic, and savory.
Which is why I love these Rainbow Wraps with a combination of all things I enjoy. Earthy veggies, combined with crunchy greens and carrots– its a winning combination and perfect for hot summer days.

Makes 10 Wraps.

10 SeaSnax Raw Nori Sheets

2 medium roasted beets, peeled, then thinly sliced with a mandolin, into medallions

You can also use pre-cooked beets, like “Love Beets”.

3-4 cups finely chopped romaine lettuce

1 bunch of scallions, greens only, chopped

1 cup microgreens

5 medium rainbow carrots, peeled, halved, then thinly sliced on a mandolin, lengthwise

1 large zucchini, peeled, halved, then thinly sliced on a mandolin, lengthwise

Black pepper (optional)

Italian Seasoning (optional)

  • Honey Mustard Dressing
  • Ingredients:
  • 2 tsp fresh minced garlic*
  • 1 tsp fresh minced shallot*
4 heaping tbsp Dijon Mustard*
2 tsp high quality olive oil*
1 small/medium zucchini, peeled and diced (about 1 cup diced)
2 tbsp raw local honey, or stevia to taste
1 tbsp Italian Seasoning (Optional)
Combine all ingredients except Italian Seasoning in a small handheld high speed blender and blend until smooth. Add seasoning and pulse again until well combined. Transfer to sealable container, preferably glass, and keep in refrigerator for up 1 week. Use as you please and always keep refrigerated.

How to roast beets: Preheat oven to 400 degrees. Wrap each beet in aluminum foil and place in the oven for 45-60 minutes. You will know beets are ready you can easily pierce with a fork. Remove from oven and let cool. Take a paper towel and gently massage beet, to remove skin. Discard.  Beets are ready for eating!

How to make: 

Start with a flat nori sheet. Then add a small handful of chopped romaine (about 1/4 cup) on the sheet, just about 2 inches from the edge. Add 4-5 rainbow carrot slivers, horizontally. Top with 2 zucchini slivers, running vertically. Sprinkle with a small handful of scallions, (1/8 cup) and then add 3 roasted beet medallions. Drizzle generously with Honey Mustard Dressing and top with microgreens. Roll up the wrap and take a bite. Early flavors combined with a homemade dressing make for a game changing Nori experience.

Encourage the gang to take part in making their own wrap!
Create a station for easy wrap making summertime roll-ups! Lay out each ingredient in its own bowl, or platter, and allow friends and family to build their own wrap. Put a little fork or tongs with each ingredient, and a spoon with the dressing for easy drizzling.

Roll up.



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