Swiss Chard Wrap: A Nice Side Dish

Try using the greens for the wraps and the white bottoms thinly sliced added to the filling, for added nutrition with your wrap.

  • Yield: 4 Servings
  • Total Time: 20 Minutes
  • Prep Time: 20 Minutes
  • Cook Time: 0 Minutes


  • 4 large Swiss chard leaves
  • 1 red bell pepper
  • 1 avocado
  • 1⁄4 -1/3 cups alfalfa sprouts
  • 1 carrot
  • 1 cucumber
  • 1/2 lime
  • 1/4 cup raw pecans
  • 1 tablespoon tamarind (gluten-free soy sauce)
  • 1 teaspoon cumin
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1 teaspoon olive oil
  • Handful of alfalfa sprouts

    **any other vegetable in season, we also used asparagus for this.


To prepare Swiss chard, wash leaves, cut off stiff white stem at the bottom and slice thinly to be added to each wrap. Or Juiced! Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping). Thinly slice all vegetables.

In a food processor, combine pecans, tamarind, cumin, garlic, ginger and olive oil. Pulse until combined.
Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, cucumber, carrot and a drizzle of lime juice and alfalfa sprouts. Then wrap up the sides.we sometimes use a toothpick to keep the wrap together if it decides to unwrap.

Nutritional Information Per Serving

Calories: 265; Total Fat: 22.2 g; Carbs: 16.9 g; Dietary fiber: 7.8 g; Protein: 5.1 g; Cholesterol: 0 mg; Sodium: 372 mg

Originally posted 2019-08-22 15:49:05.

About Amy

Yogi is a passionate advocate for liver health and an esteemed expert in the field of fatty liver disease. With years of experience working in clinical settings and a deep understanding of the complexities of liver-related conditions, she brings a compassionate and evidence-based approach to her work. Her expertise lies in providing practical advice, educational resources, and empowering individuals with the knowledge to take control of their liver health.

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