Did you have a chance to make wraps with Nori sheets? I still eat nori wraps all the time, but here is my current favourite: rainbow chard wraps! I first learned to use it as a raw wrap by watching a Laura Miller video, and it changed my life.
Raw rainbow chard / lettuce (gluten free naturally)
See how and flat these leaves are? They are just made to be wraps. I chop the stem off and keep them for other dishes.
(a) Rainbow chard is super tasty and beautiful to look at – I particularly love the pink and yellow ones.
Chard (at least the kind I find here in Sydney), like celery, also has a naturally salty flavour. So if you are on a low-sodium diet, you’ll love the “free” salty taste. I often just munch on these leaves as is as snacks for this reason.
(b) Chard has next to zero carbs, like nori. Have as many as you like, all guilt free!
(c) It is inexpensive and widely available. If you can’t find rainbow chard in a shop near you, try silverbeet or kale (though a bit tougher to chew raw, and the leaves are not as big and flat as rainbow chard). Iceberg and cos lettuce are also good options. So is napa cabbage and pak choi (all delicious raw).
(d) Rainbow chard leaves are so large, flat, and pliable – it makes a superb wrap for a large amount of filling.
(e) You can go organic.
(f) They are super nutritious. You can check “leafy greens” off your daily healthy-food list while eating delicious wraps. (g) relatively mess free to eat! See how neat these wraps make? You can eat while reading a book and not worry about things dripping onto the pages.
What are in these wraps, you ask? They are (1) walnut and sun-dried tomato taco meat (per Laura Miller) with tofu sour cream, (2) Cajun barbecue jackfruit on cauliflower rice, an (3) tofu hummus, yellow capsicum, with homemade sauerkraut.
This one has the same walnut taco meat, with cooked chickpeas, fennels, and raw broccoli.
I can’t think of any cons. Seriously.
If you haven’t tried any of these wraps, give them a go. Happy low-carb wrapping, everyone.