I sea Mexican tempeh wrap

This Mexican tempeh wrap recipe is a specTACOlar idea any day. The vibrant Mexican flavors in this wrap are perfectly complimented with the seaweed wrap. We combined our seaweed wrap with some fresh (vegan) cream cheese, Mexican tempeh, veggies and crispy toppings. Perfect for a quick and easy lunch to go or light dinner! ?

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Ingredients

1 of Seamore's Seaweed Wraps
(vegan) cream cheese
Cherry tomatoes
Sliced avocado
Fresh coriander
Salt and pepper
Iceberg lettuce
Cashew nuts
Sriracha sauce
Mexican tempeh, we used the tempeh from Bumi

Mexican Tempeh Wrap Preparation

Chop up the lettuce, tomato, and coriander.
Peel and slice the avocado.
Cook the Mexcian tempeh according to the package instructions.
Quickly warm up the wrap in the microwave.
Use the (vegan) cream cheese as a spread. Spread a generous layer on the cener of the warmed wrap.
Next, top it with the lettuce, tomatoes, sliced avocado, fresh coriander, cashew nuts and tempeh.
Finally, add some salt + pepper and sriracha sauce on top. Enjoy! ?

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I sea spicy falafel wrap

This spicy falafel wrap recipe is guaranteed to satisfy you even on your hungriest days. It's perfect for a healthy lunch or quick dinner. Filled with falafel, seeds, veggies and delicious spices and held together with a beautiful green seaweed wrap, this falafel wrap recipe is guaranteed to "hit the spot." ?

By Marjolein Maatman from @veggiereceptjes

Marjolein Maatman@veggiereceptjes Read More
"Just like the seaweed chips, these wraps are a real winner."
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Ingredients

1 of Seamore's Seaweed Wraps
1 tbsp spicy hummus
Handful of lettuce
Olive oil
10 cherry tomatoes
1/2 tbsp salad spices
3 pieces of spicy falafel
Pepper and salt
1 tbsp pumpkin & sunflower seeds
Spicy mayonaise

Falafel Wrap Preparation

Fry the falafel in a pan.
Spread the wrap with the hummus
Mix the lettuce with half a tablespoon of salad spices and a bit of olive oil, top the wrap with this.
Cut the cherry tomatoes and place these on the salad together with the falafel.
Garnish with the seeds, pepper, salt and some spicy mayonaise, Enjoy! ?

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I sea smoked salmon wraps

Looking for a healthy but tasty wrapcipe ? Look no further. This wrap filled with smoked salmon, mango and vegetables will fulfill all your wishes.

By Thamar Zeijen from @thaamskookshow

Thamar Zeijen@thaamskookshow Read More
"Delicious green seaweed wraps filled with a colorful mix of healthy ingredients!"
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Ingredients

1 of Seamore's Seaweed Wraps
½ mango
¼ avocado
40g wok vegetables
Oregano
Salt and pepper
1 tbsp herb cheese
30g smoked salmon
1 tomato
Handful of freshly chopped cilantro

Preparation

Heat a pan with a thin layer of olive oil and fry the wok vegetables, in the meantime season with salt, pepper and oregano. Heat the wrap briefly over the stove (so that it becomes nice and crunchy). Cut the mango, avocado, tomato and salmon into fine pieces. Then top the wrap with all the ingredients: start with a layer of herb cheese, the wok vegetables, the salmon, mango, avocado, tomato and the fresh coriander. Finally, add some salt and pepper. Enjoy! ?

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I sea (plant-based) quesadilla with spinach

Looking for a healthier lunch option? Try these grilled seaweed wraps with melted (plant-based) cheese and spinach! We love to serve the quesadilla with a fresh tomato salsa. However, you can also serve the wrap with sweet chili sauce!

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Due to these superfoods in the wraps, these wraps contain more fiber, magnesium, manganese and protein than regular wraps. To me, that’s a great food switch!"
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Ingredients

1 of Seamore's Seaweed Wraps
4 sundried tomatoes
Hand of spinach
(vegan) meltable cheese

For the tomato salsa

3 tomatoes
1/2 clove of garlic
Some parsley
1/2 shallot
Optional: some chili

Preparation

Fry the spinach in a pan until it has shrunk.
Cut the sundried tomatoes in smaller slices.

Warm up a frying pan.
Time to make the quesadilla! Add the baked spinach on one half of the wrap, whereafter you can top it off with sundried tomatoes and cheese. Fold the wrap and place it in the pan.
Fry the wrap until the cheese is melted and the wrap is crispy. In the meantime you can chop all salsa ingredients very fine and add them to a bowl together with salt and pepper to season the salsa. Serve the quesadilla with the tomato salsa, enjoy! ?

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I sea sorrel omelet

I sea sorrel omelette

This omelet filled wrap is perfect for a quick, tasty and easy lunch.

By Lieke Boerema from @dutchfoodheritage

Ingredients (For 1 Person)

1 of Seamore's Seaweed Wraps
2 eggs
Handful of sorrel
Fresh herbs or spinach

Top with..

Cherry Tomatoes
Seamore's Seaweed Bacon
Spinach

Sorrel Omelette Preparation

Cut the sorrel in small pieces and the cherry tomatoes in half.
Add the eggs to the bowl as well as the sorrel, salt & pepper. Use a fork to mix everything.

Baking

Place a non-stick baking pan on the heat and add a few tablespoons of olive oil. Then you can add the egg mixture.
Stir the egg mixture around until it starts to thicken. Bake the omelet on a medium-low heat, until the bottom is completely cooked and the top is still a little wet. Not too liquid though.
Place the wrap on the omelet and turn the omelet. Do you like a soft wrap? Then your omelet is ready. However do you prefer a crispy wrap? In that case, you can bake the wrap until crisp.
In the meanwhile, you can bake the seaweed bacon in some olive oil for about 30 seconds.

Serving

Serve the wrap with tomatoes, seaweed bacon and extra herbs/spinach. Enjoy!?

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I sea wraps with pineapple cream cheese and salmon caviar

This is the perfect healthy wrap recipe that is simple, impressive, and sophisticated. Perfect for entertaining! Rolled up wraps are a common Dutch snack on celebrations, parties & family get-togethers. We upgraded this snack using our seaweed wraps.

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By Lieke Boerema from @dutchfoodheritage

Ingredients (For 18 Bites)

3 of Seamore's Seaweed Wraps
200 g fresh cream cheese
2 pineapple rings fresh or canned
Some arugula
4 tbsp salmon caviar

Wraps Preparation

Chop the pineapple in very small cubes. Then transfer these cubes to the fine sieve, which is placed on a bowl.

Once the pineapple cubes are drained, you can mix them with cream cheese. Important is that there is not so much liquid anymore. This can make the cream cheese too soft and wet.
Divide a good layer of pineapple cream cheese on the wraps, whereafter you can add a bit of arugula. Roll up the wraps, and cut off the ends. Cut the remaining wraps in equal pieces.

Finish the wrap bites with some salmon caviar and enjoy! ?

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I sea pizza with mozzarella, bell pepper and seaweed bacon

This healthy tortilla pizza recipe is perfect if you are craving comfort food but still want to stay on track with eating healthy. Feel free to add your own personal favorite toppings as well! ?

By from Lieke Boerema @dutchfoodheritage

Ingredients (For 2 People)

2 of Seamore's Seaweed Wraps
170 ml passata
2 tbsp Italian herb mix or oregano
1 (vegan) mozzarella boll
½ bell pepper
Seamore's Seaweed Bacon

Serve with...

Chili oil

Tortilla Pizza Preparation

Preheat your oven on 150 degrees celsius or 302 degrees Fahrenheit.

Cut the bell pepper in really thin slices and tear the mozzarella ball apart in very small pieces.
Mix the passata with the Italian herb mix, salt & pepper.
Time to assemble the pizza's! Use a spoon to divide the passata sauce on the wraps. Top off with the mozzarella and bell pepper.
Bake the wraps in the middle of the oven. The pizza's are ready once the cheese is melted, which should take about 7 minutes. Once the cheese is melted, you can add the seaweed bacon. Bake the pizza for another couple of minutes to crisp up the bacon.
You can also bake the seaweed bacon in some olive oil until crispy. This takes about 30 seconds. Now you're pizza is ready, Enjoy! ?

Serving

We love chili oil & pizza! So we always add some chili oil after baking to spice up our pizza. But if you don't really like spicy foods, feel free to leave this step out.

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I sea plant-based cream cheese and sun-dried tomato rolls

If you’re looking for a quick snack these sun-dried tomato & plant-based cream cheese wraps do the trick. These wraps take about 15 minutes to put together and are packed with flavor. A perfect recipe for those in need for something quick and delicious.

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Jason Tjon Affo from @theindigokitchen

Jason Tjon Affo@theindigokitchen Read More
"I love to use these seaweed wraps to add some extra colour and nutrients."
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Ingredients

Seamore's seaweed wraps (1 pack)
200 gram vegan cream cheese
1 can chickpeas drained and rinsed
100 grams sun dried tomatoes marinated from a jar, chopped
200 grams roasted bell peppers home made or from a jar, chopped
2 cloves garlic minced
1 tbsp tomato pureé
1 chili pepper chopped
1/2 tsp black pepper ground
1/2 tsp cayenne pepper
2 tbsp nutritional yeast

Preparation

Add the rinsed chickpeas to a bowl and mash them with a fork, it’s ok for them to keep some texture. Add the remaining ingredients and mix them and add salt to taste. Spread a tortilla with the spread and roll it up. You could add extra greens, veggies or spice. I added some extra roasted carrot before rolling it. Enjoy!

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I sea halloumi wrap with grilled vegetables

This seaweed wrap is perfect for a healthy, balanced and colorful lunch. The fresh halloumi is a a golden combination with grilled veggies.

By Pascal van der Haas from @passiekookt

Pascal van der Haas@passiekookt Read More
"These wraps are so delicious and they are perfect for a healthy, balanced and colorful lunch."
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Ingredients

Seamore's seaweedwrap
Handful of spinach (you can also use lettuce)
1/3 courgette
1/2 paprika
5 cherry tomatoes
4 slices of halloumi (1/2 cm thick)
1/4 avocado
Handful of sprouts
1 tsp sesame seeds

Preparation

Cut the vegetables into strips. Heat some oil in the grill pan and grill the zucchini and paprika. Season with italian herbs and salt & pepper. In the same pan, grill the halloumi until beautiful golden brown grill marks are visible on both sides. Heat the wrap in a frying pan over low heat for 1-2 minutes so that it becomes more flexible. Spread it with the hummus and top with the spinach. Top it off with the grilled vegetables, halloumi, cherry tomatoes, avocado and sprouts. Sprinkle some sesame seeds on top to taste. Roll up the wrap and cut it in half. Serve with a little chili sauce if you would like that. Enjoy! ?

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I sea shrimp and veggies wraps

The easiest way to get your kids to eat more veggies - without them even knowing it ?

This delicious wrapcipe by Marley Spoon is full of tasty and healthy ingredients. ??

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Recipe video

Ingredients

1 pack of seaweed wraps (4 wraps)
2 mini cucumbers
2 spring onions
2 large carrots
Soy sauce
2 garlic cloves
250g of shrimps
1 apple
100ml of (non dairy) yogurt

Preparation

Cut the mini vegetables in half lengthwise and then into thin slices. Peel and grate the carrot roughly. Cut the apple into quarters, remove the core and cut the apple into small cubes.
Cut the spring onion into thin rings. Peel and roughly chop the garlic. If necessary, drain the shrimps in a colander above the sink and pat them dry.
Mix the yogurt, soy sauce and 3/4 of the spring onion in a bowl. Taste and season the dressing with pepper and if necessary salt.
Heat 1 tbsp vegetable oil in a large frying pan over medium heat and fry the garlic for 1 minute. Add the shrimps with a pinch of salt and stir fry them for 2-3 minutes until they have a nice pink color.
Take the wraps out of the package and heat them up in a large frying pan over medium heat for 30sec - 1 minute per side. If you have a gas stove, you can also hold the tortillas above the stove for 10-15 seconds.
Finally, top the wraps with carrot, cucumber, shrimps, apple and the rest of the spring onion. Drizzle with the dressing and roll up the wraps. Enjoy! ?

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