Quick Veggie Nori Wraps

Missing sushi? You will love these nori wraps! Introducing our delectable Quick Veggie Nori Wraps - a refreshing and nourishing recipe that's perfect for a quick lunch or light dinner.

Made with flavorful ingredients like nori sheets, eggs transformed into small omelettes, vibrant red bell pepper slices, and creamy avocado, these vegetarian wraps are ready in just 10 minutes.

Join us in exploring these quick and versatile wraps that are guaranteed to satisfy your taste buds and keep you energized throughout the day!

Recipe Tips

For those craving a higher protein option, we've got you covered with a tasty egg-free version featuring smoked salmon.

You can serve these as they are or with some Sugar-Free Pickled Ginger, tamari sauce (or coconut aminos) and wasabi paste.

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Step-by-step

1. Crack one egg at a time into a bowl and season with salt. Whisk briefly and pour in a hot pan greased with half of the cooking fat. Cook until the top is firm and opaque and then transfer into a plate. Repeat for the remaining egg and grease the pan with the remaining cooking fat. The shape doesn't have to be perfectly round.

   

2. Cut each egg omelet and each nori sheet in half. Slice the bell pepper into long matchsticks and slice the avocado.

   

3. Place half an omelet on the matte side of each nori sheet and add the bell pepper and avocado. To seal the nori, pat the edges with a few drops of water to soften and roll up tightly.

   

4. Cut each roll in half. Serve with some coconut aminos (or tamari sauce), pickled ginger (you can make your own) and/or wasabi.

5. These are best eaten fresh but can be stored in the fridge for up to a day.

   

Recipe

Quick Veggie Nori Wraps

★★★★★5.0 (1 rating)

Whip up Quick Veggie Nori sushi Wraps in just 10 minutes for a delicious vegetarian and dairy-free lunch or ...

Hands on

10m

Overall

10m

Servings

2

5.6 g

Net carbs

9.6 g

Protein

20.7 g

Fat

264

kcal

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US + metricMetricUS

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Ingredients makes 2 servings

• 2 large eggs
• pinch of sea salt and pepper
• 2 tsp extra virgin avocado oil
• 2 sheets nori seaweed
• 1 large bell pepper, sliced (164 g/ 5.8 oz)
• 1 medium avocado, sliced (150 g/ 5.3 oz)
• Optional to serve: pickled ginger, wasabi and extra coconut aminos

Instructions

1. Crack one egg at a time into a bowl and season with salt. Whisk briefly and pour in a hot pan greased with half of the cooking fat. Cook until the top is firm and opaque and then transfer into a plate. Repeat for the remaining egg and grease the pan with the remaining cooking fat. The shape doesn't have to be perfectly round.

2. Cut each egg omelet and each nori sheet in half. Slice the bell pepper into long matchsticks and slice the avocado.

3. Place half an omelet on the matte side of each nori sheet and add the bell pepper and avocado. To seal the nori, pat the edges with a few drops of water to soften and roll up tightly.

4. Cut each roll in half. Serve with some coconut aminos (or tamari sauce), pickled ginger (you can make your own) and/or wasabi.

5. These are best eaten fresh but can be stored in the fridge for up to a day.

Nutrition per serving, 4 mini wraps

Carbs 9%Protein 16%Fat 75% of calories

Net carbs

5.6 g

Total carbs

13.5 g

Fiber

7.9 g

Sugars

4.2 g

Protein

9.6 g

Fat

20.7 g

Saturated fat

3.7 g

Calories

264 kcal

Sodium

168 mg · 7.32% RDA

Magnesium

46 mg · 11.6% RDA

Potassium

675 mg · 33.8% EMR

Nutrition by ingredient

Per 4 mini wraps	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.6 g	0.2 g	0 g	4
Oil, avocado	0 g	0 g	4.5 g	40
Nori seaweed sheets	0.1 g	0.9 g	0.1 g	4
Peppers, red bell, fresh	3.2 g	0.8 g	0.2 g	25
Avocado, fresh, all sizes and measurements	1.4 g	1.5 g	11 g	120
Total	5.6 g	9.6 g	20.7 g	264

Serving size 4 mini wraps

• Gluten free
• Dairy free
• Nut free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian