Swiss Chard Wraps

Swiss Chard Wraps

5 from 1 reviews

Simple swiss chard wraps filled with zucchini noodles, yellow cauliflower, crispy red peppers, and spicy peanut vinaigrette. Makes 6-7 wraps




  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 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.
  4. 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.
  5. 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.
  6. Enjoy these wraps as a side to your favorite protein! Feel free to dip these wraps in more sauce.
  7. 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][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).