Veggie Chard Wraps

Vegetable Chard Wraps With Spicy Lime-Ginger Dipping Sauce

August 17, 2011

If you are craving something crunchy and spicy but don't want to load up on some serious chip and salsa calories, try these refreshing, cooling chard wraps. Please your palate with a rainbow of phytonutrients and zingy dipping sauce, which transforms these raw veggies into a scrumptious snack.

See recipe for cooling chard wraps.

Adapted from: Vegetarian Times

Vegetable Chard Wraps With Spicy Lime-Ginger Dipping Sauce

Ingredients

Spicy Lime-Ginger Dipping Sauce
1/4 cup plus 2 tablespoons tahini
1 tablespoon brown rice syrup
1 1/2 teaspoon nama shoyu
1/2 lime, zest and juice
2 teaspoons minced ginger
1/2 minced jalapeño, seed and vein removed

Chard Wraps
4 rainbow chard or romaine lettuce leaves, cut in half vertically, stems removed
1-2 carrots, cut in matchsticks
1 beet, cut in matchsticks
1/2 cup sweet bell peppers, cut in matchsticks
1/2 bunch chives, cut in 3-inch pieces
Fresh basil leaves
Fresh mint leaves

Directions

To make sauce: whisk together all ingredients in small bowl. Thin out with water if needed. Salt to taste.
To assemble wraps: On one end of the chard leaf, fill with a few leaves of basil and mint and matchsticks of carrots, beets, sweet pepper, and chives. Roll chard leaf tightly around filling. Serve with dipping sauce.

Makes 8 wraps.