Tropical Seaweed Wraps with Hummus, Mango & Avocado


Do you ever get stuck in a food rut? Somehow you can’t think of anything to make for dinner despite the endless inspiration of the world wide web and those forty five colorful cookbooks on your bookshelf. Sometimes you just need to invite a foodie friend over to grease the wheels of your imagination. I turned to my health coach, Blake Eyster. By the end of the weekend he had me brewing my own kombucha and eating pickled plums. But the show stopper was the Tropical Seaweed Wrap with juicy mango, ripe avocado, and crunchy kelp noodles smothered in a creamy homemade hummus. Sushi meets Wrap. Why didn’t I think of this? It’s brilliant.

I just finished reading The Blue Zones and one of the key takeaways is the importance of keeping good company, especially those that share your values and support your healthy habits. According to the book, higher social connectedness leads to longevity. This is an excellent book to read on your summer vacation:


After talking with Blake about a bumpy rash on the back of my arms, he urged me to go gluten free for a two week trial period. Give up toast? And tortillas? Hmmm. After serious consideration (and some delicious gluten-free bread made by Chico Baking Company), I decided to give it a try. I’m happy to report an improvement after just one week.

If you’re looking for a delicious gluten free lunch packed with vitamins, minerals, healthy fat, and vegetarian protein, look no further than these simple seaweed wraps.

Here’s a quick look at the ingredients:


A great way to quickly toast the nori wraps is on a cast iron skillet. I’d love to hear your comments if you know of a better way to get them warm and toasty!


Once you’ve toasted the nori wraps, lay them out on a work surface with all the fillings near by. If you’ve got a helper – especially one with dexterous fingers – now is their time to shine! Watch as Blake skillfully layers the prepped fruits and veggies.


Start by spreading a few tablespoons of hummus on the wrap, then build your own masterpiece in any order you wish! C’mon, get creative.


Gently pick up one side and roll it up.


Eat whole or cut in half. These keep well in the fridge for a day, so go ahead and make a few extras for later.

And don’t forget to share them with your friends.

Until Next Time,

Coach Jackie

Tropical Seaweed Wraps with Hummus, Mango & Avocado


  • 4 Raw nori seaweed wraps
  • 8 Tbsp hummus
  • 1 Carrot, cut into matchsticks
  • 1 Roasted red pepper, thinly sliced
  • 1 Mango
  • 1 Avocado
  • 1 Cup broccoli sprouts
  • 1 Cup kelp noodles
  • Black & white sesame seeds, for garnish
  • Pickled ginger, for garnish


  1. Prepare all vegetables.
  2. Lightly toast seaweed on a cast iron tortilla warmer or over an open flame. They will toast very quickly. Make sure heat is on low to medium setting.
  3. Spread 2 tbsp hummus on half of a toasted nori sheet.
  4. Layer one fourth of the carrot, red pepper, mango, avocado, sprouts, kelp noodles, sesame seeds, and pickled ginger on the hummus.
  5. Gently roll up the wrap.
  6. Cut in half and serve.