Appetizer || Creamy Garlic Swiss Chard Wraps

I love these little wraps! So customizable and look so cute and unique. They are great with soup or flat bread and salad. So easy to make and pack for lunch. Swiss Chard is a great leaf for wraping because it doesn’t rip as easily as many other types of greens would yet it is nice and tender so your wrap doesn’t fall apart when you bite it.

You can put in whatever veggies you prefer in a wrap and customize it for your family.

Creamy Garlic Sauce
In the blender:
2 cups Cashews
1/4 cup Water
1/2 cup Olive Oil
3 Tablespoons Lemon Juice
1 1/2 teaspoons Salt
1 to 2 cloves fresh garlic

After you make this you want to take your favourite veggies and cut them on the julienne setting on a mandolin or by hand if you are super talented!

We use:
Cucumber (cut by hand is better)
Fresh Bean / Alfalfa / Sunflower Sprouts
Sliced Pickled Artichoke Hearts (rinse the oil off first)
Sliced Avocado
Sliced Tomato

Prep the Swiss Chard:
One Swiss chard leaf makes 2 wraps. You cut the leaf away from the spine — de-spine it. Just run your knife along the red spine on both sides. This leaves two long strips which you use as your wraps.

Take your lettuce leaf and put a little strip of Creamy Garlic Sauce horizontally on the leaf. It really helps to use a squeeze bottle to measure out your portions of sauce. These bottles are a life saver for all salad dressings and spreads — buy some!
You don’t want to over fill the wraps — they are just little! So add one half moon slice of tomato, one slice of avocado and artichoke and a few pieces of each veggie that you choose. Remember they are sliced very thin — julienne! Roll up the leaf and perhaps put a toothpick through the top to keep it all together.

About mlssa.perry

In our house we have two main loves, eating, and reading! Hence two blogs to cover them both. The Fresh Svelte Kitchen is a collection of vegan, mostly raw recipes that we love and want to share. G's Top Shelf is an archive of our favourite children's books that grows with 4 year old G as we read more and as his book preferences change.
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