Swiss chard leaves are the ideal candidate for making wraps. Once parboiled, they are incredibly flexible and don’t get soggy. 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! These chard wraps feature a yummy, indulgent chickpea tuna salad. 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.
You don’t need much
To make Swiss chard wraps, you will need one main ingredient — chard! You can use any type, whether green, red, or rainbow chard. As far as the filling goes, here are three of my favorites, with some additional carrots or cucumbers.
Chickpea Tuna: Pair this with cucumbers and carrots. Mexican Street Corn Salad: I like to enjoy a gluten-free burrito by using this corn salad, a bit of hot sauce, and avocado. Summer Veggie Salad: Pair with hummus for a delicious bite.
let’s make chard wraps
Step 1: Prep the ChardBegin by cutting the bottom part of the stem from each leaf. Step 2: Parboil the ChardBring 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 WrapsPlace 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, similar to rolling a tortilla. Serve immediately.
