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By Chef Maria Cummins

Chicken Sandwich Rolls (Sushi)

Makes 4

Ingredients

• 2-1/4 nori sheets (optional)

• 8 slices whole grain bread, crusts removed

• ½ cup cheddar cheese, shredded

• 4 tablespoons whipped cream cheese or yogurt

• 2 celery stalks, trimmed

• 2 cups chicken breast, shaved

• 1/2 large avocado, cut into 8 slices, shredded

Instructions

1. Cut nori into 4, 1cm x 10cm strips. Discard remaining nori.

2. Place bread slices on a flat surface. Using a rolling pin, flatten slightly. Cut each celery crossways into 4 x 8cm lengths. Leaving a 1cm border on the edge furthest away from you, and spread bread slices evenly with the cream cheese or yoghurt mixture.

3. Stack the chicken, cheddar, avocado and celery on the bread slices on the edge closest to you. Starting at the edge closest to you, roll up bread slices to enclose filling.

4. Wrap 1 nori strip around each sandwich and secure ends with a little water. Place 2 sushi sandwiches in each lunchbox.

Banana Tortilla Roll Ups

Makes 4 rolls

Ingredients

• 4 whole wheat flour tortillas for wraps (8 inch round from 11-oz package)

• 2 tablespoons soft chocolate spread or melted chocolate (you can use Nutella or a nut-free option)

• 4 bananas

• 1 cup brown rice crispies or nut-free granola

Instructions

1. Lay your tortillas out flat and spread the chocolate on each tortilla.

2. Add the peeled banana, the rice crispies, or granola and roll it tightly.

3. When ready to serve, cut into slices about 1-1½ inches.

Zesty Avocado and Black Beans Lettuce Cups

Makes 4

Ingredients

• 2 cups of corn kernels, frozen or fresh, if fresh about 4 ears

• 2 cups black beans cooked and seasoned

• 1 tablespoon avocado oil

• 2 poblano peppers, cut into small pieces

• 1/4 red onion, thinly sliced

• 1 avocado, cut into small dice

• 2 cups cherry tomatoes, halved or quartered

• 2 tablespoons olive oil, add more if needed

• salt and black pepper to taste

• juice of 1 lime

Instructions for Lettuce Cups

1. Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Add corn kernels. Sauté until corn begins to char for about 5 minutes.

2. Transfer the black beans, corn, poblano peppers, cherry tomatoes, and onions to a serving bowl. Add avocado.

3. Mix salad with lime juice, and olive oil—season with salt and pepper to taste.

NOTE: For a nice presentation, you can scoop 2 tablespoons of salad into a lettuce cup or a Mexican tostada (use iceberg, mini-romaine, endive, or butter lettuce).