Lauren’s Kitchen:  It’s a Wrap!

July 30, 2015

So I am a little obsessed with the best lunch hack ever—swiss chard rolls. I am so into this that I’ve been keeping a steady stock of chard in my fridge—crazy right? Well crazy-good is what I have to say. Chard rolls/wraps have been around for some time on the raw scene but it wasn’t until my friend and chef extraordinaire Kelly Ritter made a scrumptious batch for a recent team meeting that I got hooked. It also finally sunk in that I could totally make these on my own and with a huge variety of fillings—including leftover kale salad and avocado which, by the way, happens to be double delicious wrapped up in a chard leaf!

Because a recipe isn’t really required I thought the best way to get you hooked too was to share a list of my favorite fillings, this Pinterest board I created for further inspiration, and some visual guides for turning that wild leaf into a charming finger food.

The chard leaf can be prepped a variety of ways as pictured below. My personal favorite is to split the leaf along the spine, using it later chopped in soup or salad, placing the filling along the wider bottom portion and rolling up toward the narrow tip.

Swiss chard rolls

With that method you will end up with smaller but more manageable rolls.

Swiss chard rolls

Alternatively you can use the whole leaf as shown here and slice in half once filled.

Swiss chard rolls

Once you choose a method that works for you, the fun can begin! I find using a spread as a base is helpful in keeping the chopped fruit and or vegetables you add in place. Here are a few of my go to combinations:

Hummus/Avocado/Red Pepper Slices

Cashew Spread/Left over Kale Salad

Mashed Avocado/Jicama Strips/Mango

Another note in closing….this is happy food, I guarantee making and eating these will make you smile!

image_pdfimage_print

Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Soy Sauce Noodles with Cabbage

By Lauren | March 17, 2023

Thank you, Hetty McKinnon, once again, for your inspiration. This is certainly one of those recipes that just writing it out prompts the desire to make it. So while you are reading, I will be serving myself.  Ingredients 12 ounces dried or fresh thin noodles ( I subbed in Jovial GF Spaghetti which worked well)…

Heidelberren Streuselkuchen

By Lauren | March 10, 2023

There was a chapter of my life when a freshly baked cake came out of my oven several times a week. We lived those days in Germany, I taught high school and often the first thing I did after arriving home was to gather ingredients and bake. At the time, our house was full, and…

Leek and Pea Pilaf

By Lauren | March 3, 2023

Ingredients 2 young tender leeks, washed and chopped fine, omitting the tougher green ends 8 ounces of frozen or fresh-shelled peas  2 TBL olive oil 1 TBL vegan butter 8 threads of good quality saffron allowed to “bloom” for 10 minutes in a few tablespoons of boiling water (this saffron by Kiva) is exceptional. 3-4 …

Frozen Mint Slices

By Lauren | February 24, 2023

So yummy.  This dessert will certainly have you sneaking back into the freezer for just one more bite.  We can thank Oh She Glows for this marvelous recipe and Tanya Renner for turning me on to it.  Ingredients THE FILLING: 3/4 cup (225 g) raw cashew butter* 1/2 cup (125 mL) pure maple syrup, room…

Spicy Samosa Wraps

By Lauren | February 10, 2023

A quick and easy weeknight meal prep ahead packed lunch.  Ingredients Samosa Potatoes: 1 tsp oil 1/4 tsp cumin seeds 1/4 tsp coriander seeds 1/2 serrano pepper, chopped or other hot or mild green chili pepper (optional) 1 tsp ground turmeric 1/2 to 1 tsp ground cumin, preferably roasted 1 tsp ground coriander 1/3 tsp…

Polenta Soup

By Lauren | January 27, 2023

Ingredients 3 tablespoons extra-virgin olive oil, plus more to serve 2 large shallots peeled and minced 1-2 tablespoon herbs de Provence 1⁄2 teaspoon Aleppo pepper or pinch of red chili flakes. 4 quarts veggie broth Kosher salt and ground black pepper to taste 1 cup coarse stone ground yellow cornmeal 1 can rinsed and drained…

Roasted Spiced Cauliflower & Chickpeas

By Lauren | January 13, 2023

Here’s my take on another Melissa Clark recipe that will warm your heart and fill your tummy. There are a few steps to get these veggies to the oven, but then it’s pleasantly hands-off until dinner. I discovered that there is just enough baking time to get a short walk in before the winter sun…

White Bean, Kale and Tomato Soup

By Lauren | December 16, 2022

Just home from shopping at the local co-op, I needed a comforting soup that would come together quickly. This tomato-based beauty worked like a charm. The ingredients are all pantry staples, and a package of frozen spinach could easily sub in for the kale. Ingredients Olive oil 2 large shallots peeled and finely chopped 1…

On Demand Sourdough Flatbread

By Lauren | November 28, 2022

This final week of meal prep before our cross-country move was made all the easier with a large batch of this Sourdough Flatbread in the fridge.  If you’ve missed my sharing Aran Goyoaga’s sourdough starter,  here it is again. Start it on a Friday morning, and by Wednesday, you will be making bread.  Several things…

Mushroom and Walnut Bolognese

By Lauren | November 11, 2022

Adapted from Alexa Weibel’s Vegan Bolognese  Trust me on this, double this recipe because you will surely want more later in the week ahead.  Ingredients 1 cup (100 grams)  shelled gently chopped toasted walnuts  Kosher salt and black pepper 1.5 lbs fresh mushrooms (use a combination of shiitake and baby bella)  olive oil, plus more…

Gluten Free Sourdough Bread

By Lauren | November 4, 2022

There was something incredibly comforting about baking this in the midst of packing and listing our home for sale. In a week that felt like a tangle of loose ends, this loaf was solid and real. My wish is that this is the recipe that convinces you to keep a jar of sourdough starter in…

Minestrone Soup

By Lauren | October 28, 2022

Direct from Lauren’s kitchen to yours.   Ingredients Olive Oil 1 large late summer squash or zucchini- chopped in bite-sized pieces and oven roasted or sautéed in a pan until just tender but holding their shape well 1 onion peeled and chopped  1 large or four small sweet peppers seeded and chopped 2 heaping TBL…

Posted in

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.