• Liz Talley - Urban Graze

Swiss Chard Wraps

Colorful Swiss chard makes a very handsome wrap or serving cup. Use the filling recipe below, substituting with whatever veggies you have on hand. You could also try other fillings such as chicken salad, or leftover stir-fry.

Preparing Swiss chard leaves to be used as a wrap:

Chop the stems off at the base of about 6 large Swiss chard leaves. In a covered basket, over boiling water, steam the leaves for about 1 minute, until just barely softened. Cool to room temperature. On back side of leaves, shave/trim off the toughest 1”-2” lower part of the stem, leaving the leaf as much intact as possible-- you need to do this because tough stem portion will not nicely roll/bend around the filling otherwise.

In a large bowl, toss filling ingredients together lightly:

½ c. 1" pcs trimmed: broccoli, snap/snow peas, green beans, or asparagus

1 c. shredded/ribboned cabbage, kale, spinach, chard, beet or other greens

1 c. grated, shredded or matchstick-cut raw beets, squash, carrots, radish, broccoli stems, etc.

1 c. cooked rice, room temperature

Salt and pepper to taste

Into the filling, add Asian Sweet Chili Sauce, (or another favorite wrap sauce, or creamy salad dressing of your choice), 1-2 Tbsp. at a time- to the flavor and consistency of your liking.

Place a couple of scoops of filling in each prepared chard leaf, and then roll up like a burrito (folding in sides first), fold in half like a soft taco, or serve open-faced.

Recipe created or adapted by Liz Talley, Urban Graze

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