I’ve discovered that a really quick and lazy way to use up leftover salad ingredients is to make salad rolls. All you need is an assortment of fillings (e.g. spinach, rocket, shredded carrots, tuna, grains), something sauce-y (hummus works well) and a wrap option (lettuce leaves, rice paper rolls or nori are my favourite).
My Meat Porter box came with a couple of chicken breasts. I decided to make some Japanese inspired teriyaki chicken nori rolls. These are great as a low carb, high protein lunch option.
You will need:
- 2 chicken breasts, skin off
- 1 tbsp soy sauce
- 1 tbsp mirin or rice wine
- 1 tbsp sugar or honey
- 1 cm ginger, finely shredded
- 1 tbsp ketchup
- tsp brown rice miso
- 1 carrot, shredded or sliced into matchsticks
- Half cucumber, shredded or sliced into matchsticks
- 1 tsp sesame seed
- 2 sheets of nori
Place the chicken breasts in a Ziplock bag with the soy sauce, mirin, sugar or honey and ginger and marinade overnight. Preheat the oven to 200C and roast the chicken breasts, half-wrapped in tin foil, for 20 minutes.
Meanwhile, add the leftover marinade from the bag to a small saucepan with the miso and ketchup. Bring to the boil to create a sticky teriyaki sauce – keep tasting and temper ingredients according to taste.
Wait for the chicken breasts to cool before slicing thinly or shredding. Arrange over the carrot and cucumber on a sheet of nori, sprinkle with sesame seeds and drizzle over the sauce. Wrap, roll, and you’re ready to go!