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Nori Wrap Tacos with Veggie Scramble & Microgreens

Name: Nori Wrap Tacos with Veggie Scramble & Microgreens
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4–5 sheets of nori seaweed; 1 cup shredded romaine or butter lettuce; ½ cup sautéed or grilled mushrooms (or meat substitute of choice); ½ cup scrambled chickpea eggs or regular scrambled eggs (see alt below); ⅓ cup pickled red cabbage or slaw; ¼ cup sliced black or green olives; ½ cup microgreens (arugula, radish sprouts, etc.); 2 tbsp tahini; 1 tsp lemon juice; 1 tsp maple syrup; 1 tbsp water (to thin); Salt & garlic powder to taste

Category:

Main Course

Difficulty: Medium

Serves:

—

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

These vibrant, plant-packed tacos use crispy nori seaweed sheets in place of traditional tortillas for a nourishing twist. Filled with scrambled chickpea "eggs" or regular eggs (optional), crunchy veggies, olives, tangy slaw, and topped with fresh microgreens, this dish is ideal for a brunch platter, light lunch, or post-yoga fuel-up. Bursting with flavor and texture, each bite delivers savory, tangy, and earthy goodness — all while being allergy-friendly!

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What You’ll Need:

For the Tacos

4–5 sheets of nori seaweed
1 cup shredded romaine or butter lettuce
½ cup sautéed or grilled mushrooms (or meat substitute of choice)
½ cup scrambled chickpea eggs or regular scrambled eggs (see alt below)
⅓ cup pickled red cabbage or slaw
¼ cup sliced black or green olives
½ cup microgreens (arugula, radish sprouts, etc.)

Optional Sauce

2 tbsp tahini
1 tsp lemon juice
1 tsp maple syrup
1 tbsp water (to thin)
Salt & garlic powder to taste

Prepration for:Nori Wrap Tacos with Veggie Scramble & Microgreens

Step 1/5

Prepare the Scramble

Option 1 (Vegan): Mix ¼ cup chickpea flour, ¼ cup water, a pinch of turmeric, black salt, and pepper. Cook in a lightly oiled pan like scrambled eggs. Option 2: Scramble 2 regular eggs with a pinch of salt.

Step 2/5

Sauté Veggies/Protein

In a pan, lightly sauté mushrooms or plant-based protein of choice until browned. Set aside.

Step 3/5

Make Optional Sauce

Whisk all sauce ingredients in a bowl until smooth. Adjust the thickness with water.

Step 4/5

Assemble Nori Tacos

Place each nori sheet in a taco holder or shape into a U by hand. Layer with lettuce, sautéed mushrooms or protein, scrambled egg, slaw, olives, and a drizzle of sauce.

Step 5/5

Top & Serve

Finish with a generous handful of microgreens on each taco. Serve immediately to keep the nori crisp!

Chef's Tips & Notes

Notes: For added crunch, serve with crushed toasted almonds or sunflower seeds. You can swap nori sheets for collard greens or gluten-free tortillas. Keep assembled tacos uncovered until serving to prevent sogginess.

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Nori Wrap Tacos with Veggie Scramble & Microgreens