These nori wraps by Lee Holmes make a great lunch for people wanting to up their vegetable intake. Read Lee Holmes' tips for a great work lunch.


  • 1 tablespoon wheat-free tamari

  • 2 teaspoons rice malt (brown rice) syrup or raw honey

  • 2 nori sheets

  • 1 tablespoon nut butter (cashew nut butter works well)

  • A few handfuls of baby English spinach leaves

  • 40 g (11/2 oz/1/2 cup) shredded red cabbage

  • 1/2 large carrot, grated

  • 100 g (31/2 oz/about 1/2 large) avocado, sliced

  • Small handful of coriander (cilantro), chopped


  • 1.

    Combine the tamari and rice malt syrup in a small bowl. Lay one of the nori sheets on a clean work surface with a long side facing you and the shiny side down, then evenly spread half the nut butter over it, leaving a 3 cm (11/4 in) border on the top side.

  • 2.

    Spread about one-third of the tamari mixture over the nut butter. Spread a tiny bit of tamari on the top side to help the wrap stay rolled up.

  • 3.

    Put your desired amount of spinach on top of the nut butter and tamari layers, followed by half of each of the remaining ingredients. Be sure not to pile on too much or the wrap could break when you roll it up.

  • 4.

    Roll the nori up away from you until sealed. Cut into three. Repeat with the remaining ingredients. Wrap in plastic wrap, seal in an airtight lunchbox and refrigerate until ready to eat.

  • 5.

    Note: You can add a protein source to this recipe, like tuna or salmon.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2541kj
  • Fat Total 215g
  • Saturated Fat 34g
  • Protein 38g
  • Carbohydrate 173g
  • Sugar 38g
  • Sodium 772mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has 181 calories per serve.


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