Raw Swiss Chard Veggie Wraps With Creamy Pecan Spread.

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 231.3
  • Total Fat: 20.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.4 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Raw Swiss Chard Veggie Wraps With Creamy Pecan Spread. calories by ingredient
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Submitted by: DEFIANTVEGAN
Raw Swiss Chard Veggie Wraps With Creamy Pecan Spread.

Introduction

I found this recipe on Vegetarian Times.
I ended up adding a few items to this dish to make it my own.
I found this recipe on Vegetarian Times.
I ended up adding a few items to this dish to make it my own.

Number of Servings: 6

Ingredients

    Creamy Pecan Spread:

    1c Raw Pecans
    1tsp. Ground Cumin
    1 Clove Garlic

    Swiss Chard Veggie Wraps:

    6 Large Swiss Chard Leaves
    1C Grated Carrots
    1/4C of Lime Juice
    2Tbs. Olive Oil (Cold Pressed)
    2 Sm-Med. tomatoes (Cut into Wedges)
    Macro Greens (1cup)
    1 Jalapeno (julienne Cut)
    1 Sm Avocado

Directions

Directions:

Place Pecans in lrg bowl, and cover with cold filtered water. soak at room temperature for 8 hours, or overnight.

To Make Swiss Chard Veggie Wraps:

1. Trim center ribs from chard leaves, set leaves aside, and dice ribs, like celery. Toss together diced chard ribs, carrots, lime juice and oil in a bowl. Cover, and refrigerate overnight.

2. Drain pecans, reserving soaking water. Place pecans, 1/4 cup of soaking water, cumin, and garlic in food processor: puree 2 to 3 minutes, adding more water if needed from soaked water if needed to get a creamy spread. Season with Salt and Pepper if desired.

FYI: I did use Himalayan Salt but a pinch it did need more salt when I ate it.

3. Place 1 chard leaf on work surface. Spread 2 Tbs. of Creamy Pecan Spread on Chard leaf leaving 1-inch border on all sides. Spoon 1/3C of carrot mixture down center of leaf. Top with 3 or 4 tomato wedges and 2 slices of Jalapeno (I used 2 needed more for me for a bite).

4. Roll chard leaf from bottom up into tight cylinder, tucking in side as you go. (can use toothpick to secure) Chill 15 minutes or store up to 2 days in fridge. I made mine fresh in the morning as I was heading to lunch.

I added fancy macro greens to mine and I actually omitted the red onions - recipe called for 1/2c thinly sliced red onion.

I also added about 1/3 avocado to my wrap recipe didn't call for it. I just used a knife and sliced a thin slice off of the half of avocado and placed it on top of the other ingrdients and then rolled it into a wrap

I needed a few more pecans to make 1 cup I added a few walnuts. You can make the spread with any nut combination. I would recommend adding salt as it seemed to need some.

Makes 6 servings - I would suggest making them fresh when you're ready to eat.
Enjoy.

Number of Servings: 6

Recipe submitted by SparkPeople user DEFIANTVEGAN.





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Member Ratings For This Recipe

  • This is one of the best recipes I have seen in a long time. Can't wait to try it! - 8/16/11

    Reply from DEFIANTVEGAN (8/17/11)
    it was Delicious! I would have 2 for lunch and that was filling and refreshing.


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  • Incredible!
    0 of 1 people found this review helpful
    This sounds awesome! I am going to try it! - 1/27/11

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