Swiss Chard Wraps
Swiss Chard Wraps is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 6 servings with 139 calories, 4g of protein, and 11g of fat each. For 82 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up swiss chard, salt, olive oil, and a few other things to make it today. It is brought to you by spoonacular user kehotsauce. If you like this recipe, you might also like recipes such as Swiss Chard Wraps, Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce, and Swiss Chard.
Servings: 6
Ingredients:
6-7 large swiss chard leaves, rinsed and dried
1 small head of orange cauliflower
1 1/2 Tbs olive oil
3 cloves garlic, pressed or minced
pinch of salt
1 sprig of fresh basil, leaves finely chopped
1 medium zucchini (courgette)
1 large red pepper, thinly sliced
1 medium avocado, sliced
3-4 Tbs Trader Joe's Asian Style Spicy Peanut Vinaigrette (or your favorite sauce)
Equipment:
food processor
frying pan
peeler
Cooking instruction summary:
Chop off the stems of the swiss chard at the point where it meets the leaf. You could stem the swiss chard entirely. I like leaving a bit of stem with the leaves to give better structure to the wraps. Chop the cauliflower into small pieces and pulse them in a food processor until it looks like rice. I usually pulse the cauliflower florets and the stalk together. Place the olive oil in a saut pan over medium-high heat. Once the pan is hot, add the garlic and let it fry for about a minute or two, or until the garlic starts to brown. Add the pulsed cauliflower rice and cook it for about 2-3 minutes. The cauliflower should turn into a vibrant yellow-orange color when it is cooked. Add a pinch of salt and chopped basil to the cauliflower and stir. Spiralize the zucchini with Blade B to create zucchini noodles. If you do not have a spiralizer, just create zucchini ribbons with a vegetable peeler. To assemble the wraps, place a large leaf flat down. Add a bit of sauted cauliflower, zucchini noodles, red pepper, and avocado along the swiss chard stalk. Drizzle a bit of vinaigrette on top of the vegetables and wrap everything up. Enjoy these wraps as a side to your favorite protein! Feel free to dip these wraps in more sauce. These wraps are best consumed when they are freshly made. Refrigerate any leftovers in an airtight container.
Step by step:
1. Chop off the stems of the swiss chard at the point where it meets the leaf. You could stem the swiss chard entirely. I like leaving a bit of stem with the leaves to give better structure to the wraps.
2. Chop the cauliflower into small pieces and pulse them in a food processor until it looks like rice. I usually pulse the cauliflower florets and the stalk together.
3. Place the olive oil in a saut pan over medium-high heat. Once the pan is hot, add the garlic and let it fry for about a minute or two, or until the garlic starts to brown.
4. Add the pulsed cauliflower rice and cook it for about 2-3 minutes. The cauliflower should turn into a vibrant yellow-orange color when it is cooked.
5. Add a pinch of salt and chopped basil to the cauliflower and stir.
6. Spiralize the zucchini with Blade B to create zucchini noodles. If you do not have a spiralizer, just create zucchini ribbons with a vegetable peeler.
7. To assemble the wraps, place a large leaf flat down.
8. Add a bit of sauted cauliflower, zucchini noodles, red pepper, and avocado along the swiss chard stalk.
9. Drizzle a bit of vinaigrette on top of the vegetables and wrap everything up.
10. Enjoy these wraps as a side to your favorite protein! Feel free to dip these wraps in more sauce.
11. These wraps are best consumed when they are freshly made. Refrigerate any leftovers in an airtight container.
Nutrition Information:
covered percent of daily need
