Chicken Sushi Burrito

Recipe

Chicken Sushi Burrito

Primary Media

Chicken Sushi Burrito

User Rating

5 out of 5 stars
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1 ratings

Recipe Data

2
Servings

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    2 sheet(s) nori
    1 c. Sticky Sushi Rice, divided
    1 c. sliced grilled chicken breasts
    Prepared Hy-Vee fresh guacamole, Hy-Vee Sriracha mayonnaise, carrots and or shredded red cabbage, for topping

    Directions

    1. Lay nori sheet shiny side down on sushi rolling mat*. Wet your fingers with water and spread 1/2 cup of the rice evenly on the nori.
    2. Arrange chicken, guacamole, mayonnaise, carrots and cabbage in a horizontal line across the middle of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and cover with plastic wrap. Repeat with remaining ingredients.
    3. When ready to serve, remove plastic wrap. Cut each roll in half.
    4. *Tip: To keep the sushi rolling mat clean, place it in a gallon-size plastic bag. Discard bag when done preparing sushi.

    Nutrition facts

    Servings

    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
    • Cholesterol: 50mg
    • Sodium: 740mg
    • Total Carbohydrates: 16g
    • Protein: 23g

    Daily Values

    0%
    Vitamin A 50%
    0%
    Vitamin C 8%
    0%
    Iron 8%
    0%
    Calcium 2%