Try this fresh new take for your next burrito
Today Camila is making homemade Nori Seaweed Tuna Burrito Rolls and showing everyone how she does it! Fresh herbs and crunchy toppers make the burrito rolls taste even better, you need to experiment! And, better yet, there is a vegan option.
Nori Seaweed Tuna Burrito
Ingredients
Tuna Salad
- 2 5 oz. cans low mercury tuna
- 1 tbsp. guacamole or Greek yogurt
- 2 stalks of celery, chopped
- 1/4 cup red onion, chopped
- 1/4 cup fresh dill or parsley, chopped
- 1 Nori sheet
Vegan Tuna Salad
- 3 cups chickpeas, sodium-free
- 1 medium celery stalk, chopped
- 1-2 dill pickles, finely chopped
- 2 tbsp. vegan mayo, or 1/2 of an avocado
- 1 tbsp. fresh lime juice
- 1 Nori sheet
Vegetable stuffer ideas
- shredded red cabbage
- shredded carrot
- slivered cucumber
- chopped kale
- chopped broccoli florets
Instructions
Tuna Salad
- Mix all the tuna salad ingredients in a bowl.
Vegan Tuna Salad
- Mash chickpeas in a bowl with a fork until coarse, but not smooth.
- Add the remaining ingredients to the bowl, mix, and season with salt and pepper to taste.
To make the burrito
- Spread the mixture on a Nori sheet.
- Add your preferred vegetable toppers.
- Roll up the Nori sheet like a loaded burrito.
Enjoy!
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