Swiss chard wraps
A gluten-free, dairy-free, paleolithic, and lacto-ovo vegetarian recipe for Swiss Chard Wraps. This dish covers 18% of your daily vitamins and minerals and is best enjoyed as a side dish. It takes about 45 minutes to make and has received an excellent Spoonacular score of 96%.
Ingredients
swiss chard
6 large
orange
1 small head
olive oil
1.5 Tbs
garlic
3 cloves
salt
1 pinch
fresh basil
1 sprig
courgettes
1 medium
red bell peppers
1 large
avocado
1 medium
peanuts
3 Tbs
Method
- 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.
Nutrition:
Carbs
8 g
Fat
11 g
Protein
3 g
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