Simple, colorful swiss chard wraps filled with zucchini noodles, crisp red bell peppers, sautéed yellow cauliflower, and creamy slices of avocado. There’s no better way to get your 5 a day.
I’ve had one too many stir fries in the last week. After many years of my mom’s cooking, the idea of a stir fry being the default vegetable dish for dinner has been wired into my brain. I know, they’re just too easy to throw together. But we all need to expand our vegetable horizons sometimes.
Wraps are a simple and fun way to pack in several vegetables all in one bite. I love using big leafy greens such as swiss chard or collard greens as the outer wrap and bundle up more vegetables and beans like a burrito. I always add a bit of sauce or vinaigrette inside the wraps for flavor and use more for dipping.
This is a basic recipe for making swiss chard wraps. Feel free to add your favorite vegetable medley and sauces!Print
Swiss Chard Wraps
Simple swiss chard wraps filled with zucchini noodles, yellow cauliflower, crispy red peppers, and spicy peanut vinaigrette. Makes 6-7 wraps
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Category: vegan, gluten-free
- 6-7 large swiss chard leaves, rinsed and dried
- 1 small head of orange cauliflower
- 1 and 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)
- 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 sauté 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 C 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 sautéed 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.
1. You could also use collard greens to make these wraps. The texture of collard greens is tougher, but that tough texture also makes it easier to use as a wrap.br][br]2. If you want more ideas for swiss chard or collard green wraps, check out these recipes: [Mediterranean Millet Salad Wraps (Nutrition Stripped), Collard Wraps with Chickpea Walnut Meat (Dishing Up the Dirt), and Rainbow Chard Hummus Wraps (Minimalist Baker).
For these wraps, I used a head of orange cauliflower that I purchased from the farmers market. Some people call it “yellow cauliflower,” others refer to it as “orange cauliflower.” Really, it’s all the same.
Don’t worry, the farmers did not dip the cauliflower in a pool of cheddar cheese. The orange color is the result of selective breeding. In fact, there’s also purple and green varieties sold in supermarkets and farmers markets now! In terms of flavor, it doesn’t differ too much from regular cauliflower. However, it adds some fun color to all of your dishes!