Chicken Zucchini Nori Roll

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  1 tsp or 3g

• Canola oil

  1 tsp or 5g

• Celery

  Raw

  1 stalk, medium or 40g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Seaweed Wraps, Sushi Nori

  gimME

  1 sheet or 3g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

Directions

1. Slice the chicken breast thinly and season with salt, pepper, and garlic powder. Heat a lightly oiled skillet over medium-high heat and cook the chicken until fully cooked and no longer pink. Set aside.
2. Slice the celery and zucchini into 1/4-inch thick sticks. Lay a sheet of nori on a flat surface and spread the mayonnaise thinly in the center, covering edge to edge. Arrange the chicken, zucchini, and celery on top of the mayonnaise.
3. Moisten the edges of the nori with water and roll it tightly into a log, ensuring the edges stick together. Use additional water if necessary. Slice and serve immediately with soy sauce.

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• Zucchini Lasagna Roll Ups
• Kimchi, Brown Rice, and Grilled Chicken Nori Wrap
• Garlic Margherita Chicken & Zucchini