Raw Swiss Chard Veggie Wraps With Creamy Pecan Spread.
- Number of Servings: 6
Ingredients
Creamy Pecan Spread:1c Raw Pecans1tsp. Ground Cumin1 Clove Garlic Swiss Chard Veggie Wraps:6 Large Swiss Chard Leaves1C Grated Carrots1/4C of Lime Juice2Tbs. Olive Oil (Cold Pressed)2 Sm-Med. tomatoes (Cut into Wedges)Macro Greens (1cup)1 Jalapeno (julienne Cut) 1 Sm Avocado
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.
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.
Nutritional Info 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
Member Reviews
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TRAVELNISTA
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.