• Aubrianna

Asian Chard Wraps

Updated: Oct 7, 2018

Makes 20 wraps


I will be the first to admit that I am not a huge chard fan. These wraps are bursting with flavor & are a great way to get all the wonderful benefits chard has to offer. *This recipe was created by a coworker of mine named Hannah from Fresh From The Farm Juices.


Here's what you need:

• 20 rainbow chard leaves (with as few holes, tears as possible)

• Lemon juice

• 2 cups almonds

• 2 cups cashews

• 5 tablespoons tamari sauce

• ¼ cup lime juice

• 3 tablespoons fresh ginger juice

• 6 cloves garlic

• 1 cup fresh parsley or cilantro

• Chopped cucumber and celery and grated carrot for assembling the wraps


Directions:

1. Cut the stems off of the chard leaves & put in a large bowl along with a few tablespoons of lemon juice.


2. Fill up the bowl with warm water so that the leaves are completely submerged & allow to soak for about 15-20 minutes.


3. While the chard leaves are soaking, make the “nut-meat” mixture. Process the almonds & cashews in a food processor until coarsely ground & still chunky.


4. Add in the tamari sauce, lime juice, ginger juice, garlic & cilantro. Process until the mixture is combined.


5. To assemble: Take one leaf out of the water & pat dry with a clean towel. Slice off the

raised stem ridge on the back of the leaf so that the stem running up the back of the leaf is flush with the leaf itself. Turn leaf back over & put a spoonful of the nut-meat (1-2 Tbs) at the base of the leaf. Add a few pieces of celery, cucumber & carrot on top of the

nut-meat. Fold the left and right sides of the leaves in towards the middle & then begin

rolling up from the bottom of the leaf (the end where the nut-meat & vegetables are).

Roll up the leaf completely, folding in the sides as you go & secure the end by spearing

a toothpick through the loose end & the entirety of the roll so that the end of the

toothpick protrudes from the bottom of the roll.


6. Continue the process with the remainder of the leaves & nut-meat mixture.




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