Fill up on something refreshing and healthy with these powerhouse Chard Wraps. You can use any filling you’d like – just parboil the leaves, roll, and enjoy!
I’d be doing our readers a serious disservice if I didn’t share this recipe that I’ve recently fallen in love with. It’s refreshing, it’s nutrient-dense, it’s yummy… it’s a chard wrap!
These chard wraps feature delicious and crisp Swiss chard leaves and a yummy, indulgent tuna salad and veggie filling. But, that’s not your only option! Chard wraps are versatile in that so many different fillings will work. But, more on that in a minute.
Chard wraps make a fabulous summer dish idea, and they’re low maintenance enough that you can prep them for taking to a summer gathering, or enjoying on a picnic! Just pack ’em in an icy cooler to keep them crunchy and fresh.
Ingredients in Chard Wraps
To make chard wraps, you will need one main ingredient — chard! You can use any type, whether green, red, or rainbow.
From there, you can choose any filling to place inside the leaves! Below, you’ll see a delicious bowl of chickpea tuna. This is one of my favorite ways to enjoy these wraps, because the flavors really compliment the mild taste of the chard!
How to make chard wraps
Begin making your chard wraps by cleaning and prepping the leaves. From there, we’ll give them a parboil (partial boil) and ice bath sesh before adding the fillings!
Step 1: Prep the chard
Begin by cutting the bottom part of the stem from each leaf.
Step 2: Parboil the chard
Bring a large pot of water to a simmer. Nearby, arrange a large bowl of ice water. Working in batches, drop a leaf in the hot water for 20 to 30 seconds, or until the leaf is soft and pliable.
Immediately plunge the boiled leaf into the ice water to stop the cooking process, then place it on a clean towel to dry. This process will make the chard leaves pliable and perfect for rolling into wraps!
Step 3: Assemble the wraps
Place the desired fillings in an oval mound near the center of the leaf. Fold the sides of the leaf on top of the mound, and then tightly roll them from the stem to the top of the leaf. Serve immediately.
Additional filling Ideas
Additional filling options include Mexican Street Corn Salad or Summer Veggie Salad. You can also make a veggie mixture of your own using whatever you like – carrots, cucumber, onion, avocado… you name it! I’ve also heard of using a cabbage slaw mix with apples or grapes… double yum!
More wrap recipes
Wraps are always a hit, especially in the summer months when it’s too hot to turn on the oven! Here are some more tasty and easy to make wrap recipes to help cool you down this summer.
- Thai Curry Spring Rolls
- Vegan PF Chang’s Lettuce Wraps
- Edible Flower Spring Rolls
- Southwest Spring Rolls
- Buffalo Collard Green Wraps
- Chard leaves green, red, or rainbow
- Prep: Cut the bottom part of the stem form each leaf.
- Parboil: Bring a large pot of water to a simmer. Nearby, arrange a large bowl of ice water. Working in batches, drop a leaf in the hot water for 20 to 30 seconds, or until the leaf is soft and pliable. Immediately plunge it into the ice water to stop the cooking process, then place on a clean towel.
- Assemble: Place desired fillings in a oval mound near the center of the leaf. Fold the sides of the leaf on top of the mound, then tightly roll from the stem to the top of the leaf. Serve immediately.
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