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Rainbow Chard Wraps

It’s all about balance, right? Yesterday we buried our faces into an unbelievably delicious Oreo cake, today we’ve got our halo 😇 on and are having these beautiful Rainbow Chard Wraps! Besides the rainbow chard as our wrap, we’ve got mayo, carrots, red cabbage, avocado, alfalfa sprouts (high in iron, omega 3 fatty acids and vitamin C!), red bell pepper and langoustine tails, which is what we had in the fridge, but you could always go #veggie or substitute shrimps or even chicken. We’re definitely eating the rainbow today! 🌈🌈🌈


Makes 4 fairly large wraps

4 large rainbow chard leaves

4 tsp mayonnaise (preferably either homemade or a mayonnaise without any additives like Primal Kitchen. But honestly, nobody’s looking, so use whatever mayonnaise you like!)

1/2 long red bell pepper

1 cup shredded carrots

1 avocado

1 cup shredded red cabbage

1/3 cup langoustine tails or shrimps (optional)

As much or as little cilantro as you like! We used about 2 stems per wrap

1/2 cup alfalfa sprouts


Bring water to a simmer in a large pot with a pinch of salt. Remove the stems of the rainbow chard by cutting a narrow V into the base of the stem where it meets the leafy part. Wash the leaves with cold water and immerse them into the pot with simmering water for 20-30 seconds. Don’t leave them in longer or they will be too soft to wrap nicely! Remove, drain and rinse with cold water. Lay them out flat on paper towels. Pat them gently with more paper towel to remove excess water. Cut the bell pepper into long strips. Halve the avocado and remove the pit. Scoop the avocado out of the skin with a large spoon. Cut lengthwise into strips. Make a little prep station with all your ingredients, so you can have everything handy. Spread the chard leaf out on a board and distribute a teaspoon of mayonnaise evenly over the middle. Staying in the middle of the chard leaf, arrange three to four strips of bell pepper, about a 1/4 cup of shredded carrots and 1/4 cup of red cabbage in a row next to each other. The carrots and cabbage should be sprinkled downwards to form a strip that matches the length of the ball pepper. On top of that, arrange lengthwise three pieces of avocado, about 6 langoustine tails if using, two stems of cilantro if using and a generous sprinkling of alfalfa sprouts. Try and keep everything as compact as possible. Fold up the bottom part of the chard leaf (where the stem was) up over the ingredients. Repeat with the top part of the chard leaf. Then gather the left side of the chard leaf up with the fingertips of both hands and start rolling, packing the ingredients as tight as you can as you go without tearing the leaf, until you have a tight little package. Repeat until all your chard leaves are used up. Enjoy with our g&b peanut dipping sauce!

Peanut Dipping Sauce

This creamy sauce is well rounded with a hint of spice from the sriracha. It’s gluten free and suitable for vegetarians!


1/4 cup (45g) natural, unsweetened peanut butter

1 tablespoon fresh lime juice

2 tablespoons coconut aminos (if you don't have this you can use low sodium soy sauce, but then it won’t be gluten free)

1 garlic clove, crushed

1 teaspoon sriracha

1 tablespoon water


Mix the peanut butter, lime juice, coconut aminos, garlic and sriracha in a bowl. Add 1 tablespoon of water to thin the consistency. Add up to a tablespoon more water if you feel that it needs to be thinner.

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