Summary

You can never have too many side dish recipes, so give Swiss Chard Wraps a try. This recipe serves 6. One serving contains 139 calories, 4g of protein, and 11g of fat. For 82 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 14 people have tried and liked this recipe. Head to the store and pick up swiss chard leaves, orange cauliflower, salt, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is outstanding. Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce, Swiss Chard, and Swiss Chard are very similar to this recipe.

Instructions

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.

Ingredients

• 1 swiss chard leaves, rinsed and dried
• 2 orange cauliflower
• 3 olive oil
• 4 garlic, pressed or minced
• 5 pinch of salt
• 6 fresh basil, leaves finely chopped
• 7 zucchini (courgette)
• 8 red pepper, thinly sliced
• 9 avocado, sliced
• 10 Trader Joe's Asian Style Spicy Peanut Vinaigrette (or your favorite sauce)

Directions

• 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.