Swiss Chard is one of the super-stars of the greens world. Packed with vitamin K, vitamin A and vitamin C, it is also a great source of magnesium, potassium, iron, vitamin E, and fiber! You will also find a good source of copper, calcium, vitamin B2, and B6. Don’t forget the protein, B1, zinc, folate, biotin, niacin and pantothenic acid! Seriously. We need to eat this veggie!
These raw food recipe for wraps are so easy to throw together, have great flavor and are super healthy. There are lots of veggies plus a tasty creamy avocado sauce that uses no nuts. The addition of jicama adds a great crunch and a beautiful touch of sweetness to balance the chard. Even your kids are going to love these. One more raw food recipe that requires no dehydrator!
Swiss Chard Veggie Rolls
- 4 large chard leaves, rinsed and dry
- 2 avocados
- 1 teaspoon lemon juice
- 1/4 teaspoon chipotle spice
- Himalyan Sea Salt and pepper to taste
- 2 cups jicama, chopped
- 1 cup carrots, chopped
- 1 cup tomatoes, chopped
- 1/2 cup chopped sweet onion (optional)
1. Place avocados, lemon juice, chipotle, salt and pepper in food processor.
2. Process until creamy and transfer to large bowl.
3. In food processor, chop (each separately) by pulsing, the jicama, carrot, onion. Add to bowl with avocado mixture.
4. Hand chop the tomato. Stir into avocado mixture.
5. Lay the chard leaf flat. Spoon filling into one end of the leaf. Roll.
*Chef’s note: you will want to remove the center stem from the chard leaf.
I will be announcing the winners for week one later this afternoon! There will be a little surprise for all of you who entered by leaving a comment.
{ 31 comments… read them below or add one }
Hi , I’m so glad I found Rawmazing. I would like to be more raw, but sometimes I don’t make time or its seems like I don’t have time to eat raw.The Chard Veggie Roll looks amazing and not to hard to do.I thought I had to have veggie patties,to make a wrap,creative I’m not. You make it easier for me.
Thank you
Mindy
You are most welcome!
I love your site. Your recipes make it easy for me to convince my husband and teenager to eat more raw foods. And when they eat healthy, I eat healthy. I am making these tonight!
These sounds so delicious! Too bad I could not enter in your cookbook contest!
We are having a contest from now until the end of the year. Prizes and entries will be announced every Monday.
Thank you, Nomi!
I was wondering why I was so attracted to the swiss chard the last time I went shopping : )
These look great!
S
I think I have just about everything needed for this recipe! Sounds like tomorrow’s lunch to me.
This looks so delicious. I love swiss chard, so using it as a wrap is just another delicious way to get it in my belly.
I also love Swiss Chard, and most often get the red variety. My Grandma always grew it in her garden. I typically just chop it into my salads, but this is a recipe I must try. I have been buying red chard for months now almost every week. For my non-raw family, I often gently saute it with some onion, add brown rice and black beans, maybe a little salsa–even my 8-yr old loves it.
Yes, the chard leaves make a nice wrap as they are naturally more tender than some of the greens, such as collard leaves or red cabbage leaves. Nice!
COngrats to the winners!!
These look awesome, I will definitely be eating these next week!!
yummy….these look delicious…guess what I am off to make…..jicama…..what is this like I live in australia and have not seen them around….what is it similar to…thanx
I’ve tried chard in my green smoothies, but never with a wrap…will have to make this soon (don’t have any chipotle spice at the moment).
I LOVE Swiss Chard. Thanks for this recipe!
Susan –
What kind of camera do you use? Your pictures are always amazing : )
This looks fabulous. I am another Aussie who doesn’t know what jicama is – can you let us know please.
ahhhhh, googled and found it. I have never seen it around in Australia. Is there anything you would substitute it with?
this looks so delicious!
have a nice time!
Paula
Apparently there is an Aussie version called baby boab tubers? I would check it out. You could try the Asian markets. Google says that you could possibly find jicama there.
I use a Nikon D300S.
I just tried this recipe for lunch. Wow!! Not only was it delicious but, it was also easy to prepare. Yum..
What would you suggest as a substitute spice for those of us who would prefer things less spicy than chipotle? ;>) This is gonna make a great lunch for me!
You can just leave it out…
Hmmmmmm yum yum yum…making these tonight!
I tried this recipe for lunch today and the taste is so delicious and it was so easy.
I tried this recipe today for lunch and the taste is so delicious! The only thing I had difficulty with is wrapping the swiss chard neatly… It came out a little messy. Maybe my leaves weren’t big enough, i am not sure.
Thank you for including avocados in a main dish recipe!
Thanks, every recipe I’ve tried of yours has been a hit. I had some happy chard growing in my garden, plus lots of avocados and lemons, so this was the perfect recipe. I just made it. It tastes great. I like the jicama chunky; it gives the filling more texture.
By the way, I don’t have a high heat tolerance, and the 1/4 tsp chipotle is not too spicy at all.
I love using large green leaves of all kinds for my wraps. Great idea. Yummy recipe. Thanks.