Paleo Chicken Katsu Sushi Wrap

Paleo Chicken Tender Sushi Wrap

Whenever I make chicken tenders, I like to make extras for leftovers. In this recipe, I use the leftover chicken tenders to make my own version of a chicken katsu sushi wrap.

First, prepare your paleo sushi rice and place in your fridge.

Chicken Tenders

Cut your chicken tenders into long thin strips.

tamagoyaki

Prepare tamagoyaki, Japanese rolled omelet, I like this recipe

tamagoyaki cut

Cut the tamagoyaki into long thin strips.

fillings

Prepare the fillings for your wrap by cutting a dill pickle, a cucumber, a carrot and lettuce into long thin strips.

paleo sticky rice

Place a sheet of nori onto a sushi mat and cover with paleo rice, leaving about an inch of the seaweed exposed at the top.

fillings

Place your fillings in the center of the sheet (including your sauce if you choose to use one).

paleo sushi wrap

Place your thumbs underneath the mat, using your other fingers to hold the fillings in place and begin to roll away from you until the bottom reaches the top. Once you have rolled it, you can shape it by squeezing the roll firmly for a few seconds. Cut in half and enjoy :)

paleo chicken katsu sushi roll
Paleo, Chicken, Katsu, sushi
Entree, Paleo, Chicken
Japanese
Yield: 2Pin it

Paleo Chicken Katsu Sushi

A paleo version of a chicken katsu sushi roll.

ingredients:

instructions:

  1. If you do not have any leftover chicken tenders, make some using my paleo chicken tenders recipe. Afterward, set aside. 
  2. Prepare your paleo sushi rice and set aside in the fridge to cool.
  3. Prepare the tamagoyaki and set aside.
  4. Cut the pickles, cucumber, and carrot into long thin strips and arrange on a plate.
  5. Cut your chicken tenders and tamagoyaki into long thin strips and arrange on a plate.
  6. Place a sheet of nori onto a sushi mat and cover with paleo rice, leaving about an inch of the seaweed exposed at the top.
  7. Place your fillings in the center of the sheet (including your sauce if you choose to use one).
  8. Place your thumbs underneath the mat, using your other fingers to hold the fillings in place and begin to roll away from you until the bottom reaches the top. Once you have rolled it, you can shape it by squeezing the roll firmly for a few seconds (maybe not the best explanation… if you are confused you can watch a video like this one).
  9. Cut in half.

Paleo Chicken Tenders

chicken-tenders-6.JPG

At least once (sometimes twice) a week, Slow Magic and I make chicken tenders. They are one of my all-time favorite foods and I always look forward to it. Now that I think about it, one of the very first recipes I made when I stopped eating grains was for chicken tenders…they are so good! Either way…

side note : Personally, I think it is important to use organic, local (when possible) chicken. I am not going to go much deeper into it but I just want to put it out there. If you are not into that idea that is totally fine, you do you… but if you are curious about organic vs. nonorganic I recommend googling it.

That being said :

Paleo Chicken Tenders

you will need :

  • 1.5 lbs chicken tenders
  • 2 eggs
  • 3/4 cup almond flour
  • 1/4 cup sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5  teaspoons white pepper
  • 1/2 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon basil
  • 1/2 teaspoon dried mustard
  • 1 tablespoon of olive oil (or less)

Directions :

Preheat oven to 400° F

chicken-tenders-1.JPG

In a small bowl (big enough for at least one chicken tender to fit comfortably), whisk eggs and set aside.

chicken-tenders.JPG

In another bowl of the same size, combine almond flour, sesame seeds, salt, black pepper, celery salt, garlic powder, ground ginger, basil, and dried mustard.

chicken-tenders-2.JPG

Set up a breading station : place the bowl of whisked eggs next to the bowl of the almond flour mixture. Next to that, place a baking sheet lined with parchment paper and brushed with olive oil.

chicken-tenders-3.JPG

Dip one of the chicken tenders into the bowl of whisked eggs and wipe off any excess.

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Next, dip the egg coated chicken into the almond flour mixture, be sure to coat both sides evenly. Place the coated chicken tender onto baking sheet.

chicken-tenders-5.JPG

Repeat this process with the remaining chicken tenders until they are all on the baking sheet. Bake for 10 minutes, flip, rotate pan and then bake for another 10 minutes (or until the temperature of the chicken reaches 165° F).

So easy!

Yield: 4 (or 2 with leftovers)Pin it

Paleo Chicken Tenders

prep time: 15 minscook time: 20 minstotal time: 35 mins

ingredients:

  • 1.5 lbs chicken tenders
  • 2 eggs
  • 3/4 cup almond flour
  • 1/4 cup sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5  teaspoons white pepper
  • 1/2 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon basil
  • 1/2 teaspoon dried mustard
  • 1 tablespoon of olive oil (or less)

instructions:

  1. Preheat oven to 400° F
  2. In a small bowl (big enough for at least one chicken tender to fit comfortably), whisk eggs and set aside.
  3. In another bowl of the same size, combine almond flour, sesame seeds, salt, black pepper, celery salt, garlic powder, ground ginger, basil, and dried mustard.
  4. Set up a breading station: place the bowl of whisked eggs next to the bowl of the almond flour mixture. Next to the two bowls, place a baking sheet lined with parchment paper and brushed with olive oil.
  5. Dip one of the chicken tenders into the bowl of whisked eggs and wipe off any excess.
  6. Next, dip the egg coated chicken into the almond flour mixture. Be sure to coat both sides evenly.
  7. Place coated chicken tender on the pan.
  8. Repeat steps 5-7 until all of the chicken tenders are coated and on the pan.
  9. Bake for 10 minutes, flip, rotate pan and then bake for another 10 minutes (or until the temperature of the chicken reaches 165° F).