Ingredients

  • 6-7 large swiss chard leaves, rinsed and dried
  • 1 small head of orange cauliflower
  • 1 1/2 Tbs olive oil
  • 3 cloves garlic, pressed or minced
  • pinch of salt
  • 1 sprig of fresh basil, leaves finely chopped
  • 1 medium zucchini (courgette)
  • 1 large red pepper, thinly sliced
  • 1 medium avocado, sliced
  • 3-4 Tbs Trader Joe's Asian Style Spicy Peanut Vinaigrette (or your favorite sauce)

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Chop off the stems of the swiss chard at the point where it meets the leaf. You could stem the swiss chard entirely. I like leaving a bit of stem with the leaves to give better structure to the wraps.
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Step 2

  • Chop the cauliflower into small pieces and pulse them in a food processor until it looks like rice. I usually pulse the cauliflower florets and the stalk together.
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Step 3

  • Place the olive oil in a saut pan over medium-high heat. Once the pan is hot, add the garlic and let it fry for about a minute or two, or until the garlic starts to brown.
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Step 4

  • Add the pulsed cauliflower rice and cook it for about 2-3 minutes. The cauliflower should turn into a vibrant yellow-orange color when it is cooked.
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  • Length: 3 minutes

Step 5

  • Add a pinch of salt and chopped basil to the cauliflower and stir.
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Step 6

  • Spiralize the zucchini with Blade B to create zucchini noodles. If you do not have a spiralizer, just create zucchini ribbons with a vegetable peeler.
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Step 7

  • To assemble the wraps, place a large leaf flat down.
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Step 8

  • Add a bit of sauted cauliflower, zucchini noodles, red pepper, and avocado along the swiss chard stalk.
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Step 9

  • Drizzle a bit of vinaigrette on top of the vegetables and wrap everything up.
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Step 10

  • Enjoy these wraps as a side to your favorite protein! Feel free to dip these wraps in more sauce.
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Step 11

  • These wraps are best consumed when they are freshly made. Refrigerate any leftovers in an airtight container.
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