I’ve always loved wraps for their portability and convenience. And in all honesty, you can practically stuff them with almost anything and it will taste great.
Green leaf wraps are the absolute best because they’re low carb and so good for you.
I bought a bunch of rainbow chard at the market the other day and I was amazed at the size of these babies!
Seriously, the leaves are bigger than my head! And yes, they really are organic.
Because these leaves were so big, I decided to cut them down the middle, along the spine, to make 2 wraps per leaf. You can discard the spine but it’d be such a waste! Save these spare pieces of veggies for your next green smoothie.
I then washed and steamed the leaves in a steam basket for about 1 minute and then roughly dried them with a towel. You can make these wraps with completely raw leaves but mine were slightly on the crispy side so I wanted to make them a little softer.
For the filling, I used leftover steak, thinly sliced, for my husband. I also added diced tomatoes, red onions and avocado slices.
For me, instead of steak, I used sliced tempeh.
Once your have your filling in place, roll your wrap like you would a regular burrito, folding in the sides as you roll.
You can serve these with any dressing, dip or sauce of choice. I would recommend peanut sauce, pear mustard dressing, lentil bean dip, avocado cilantro dressing, or a soy-based sauce that I like to use for spring rolls.
Or if you’re cooking for someone who doesn’t like raw salads, try putting it in a green leaf wrap. With the right dressing/dip, you might just convince them that salads are good and actually fun to eat! And of course, you’re not limited to chard for green leaf wraps. Collard greens, bibb or butter leaves and bok choy leaves make great alternatives.
Enjoy a HAPPY day today!