These Vegan Swiss Chard Wraps are an easy and incredibly tasty light meal that is drizzled with an insane Sweet Sriracha Sauce!
I don’t know about you, but I had way too much salsa on Cinco de Mayo. I know, who even says that? The girl who hosted a two-person-turned-four-person mini party and made a double batch of salsa. Yeah well, I had to taste test the salsa numerous times before, because you know, I care about my friends! Totally. Anyway, all I want right now is something light, totally delicious, and incredibly easy to make.
In steps in these Vegan Swiss Chard Wraps – light, rolled up like a burrito wraps that are drizzled with the best sweet and sriracha. I’ve shared this sauce before, and it was so good, I had to share it again.
If this sounds familiar to you at all, you’ve seen my Vegan Lettuce Wraps. I did the exact same thing but instead this time used these beautiful Swiss Chard/Rainbow Chard Wraps instead. Side note, I adore that they are also called Rainbow Chard. I mean, they are SO pretty! I would eat these for the colour of the stems alone.
These Wraps are made up of a secret insanely delicious ingredient – Walnut Meat. I know, wait what?? Walnut meat is exactly that – walnuts softened and ground that taste like taco filling. The first time I made these for my husband, he was in shock. He had tasted so many of my dishes, but still couldn’t believe how delicious this filling tasted. Walnut meat can be made in 10 minutes if you haven’t pre soaked them, and they can adapt any flavour sauce you put on them. Aka, it’s perfect.
Speaking of sauce, this Sweet Sriracha Sauce. It’s the perfect balance of sweet and spicy with that extra kick. The walnut meat soaks in right in so you can be guaranteed that your wraps will taste amazing. I said it before, and I’ll say it again. These are definitely going right back into my weekly rotation.
If you try these Vegan Swiss Chard Wraps, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
RELATED RECIPES
Vegan Lettuce Wraps
Ingredients
Walnut Meat:
- 2 cups raw walnuts
- 1 tablespoon liquid aminos
- 1/2 teaspoon ground ginger
- 2 tablespoons olive oil
- 2 cloves garlic , minced
Sriracha Sauce:
- 1 tablespoon Sriracha
- 4 tablespoons maple syrup or 2 tablespoon date syrup
- 1/2 teaspoon sesame seeds
Swiss Chard Wrap:
- 6 swiss chard leaves , washed and dried
- 2 carrots , shredded
- 1/2 cup purple cabbage , chopped
- Pinch of Sesame seeds for garnish
- 1 stalk scallion , chopped for garnish
Instructions
Sriracha Sauce
- Mix the ingredients together. Set aside.
Walnut Meat
- Soak the walnuts in hot water for about 10 minutes, then drain.
- In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
Put together
- In a swiss chard leaf, add some of the walnut meat mixture and spread.
- Top with your serving of shredded carrots, cabbage, sesame seeds and scallions.
- Enjoy!
Notes
- This recipe is raw, vegan and gluten free.
- HOW TO STORE You can store the ingredients separately for this wrap, and then put together when ready to assemble. If making for lunch that day, you can make this the morning of, then roll together and store in the fridge until ready to eat.
These Vegan Swiss Chard Wraps are an easy and incredibly tasty light meal that are drizzled with an insane Sweet Sriracha Sauce!
Vegan Swiss Chard Wraps
Ingredients
Walnut Meat:
- 2 cups raw walnuts
- 1 tablespoon liquid aminos
- 1/2 teaspoon ground ginger
- 2 tablespoons olive oil
- 2 cloves garlic minced
Sriracha Sauce:
- 1 tablespoon Sriracha
- 4 tablespoons maple syrup or 2 tablespoon date syrup
- 1/2 teaspoon sesame seeds
Swiss Chard Wrap:
- 6 swiss chard leaves washed and dried
- 2 carrots shredded
- 1/2 cup purple cabbage chopped
- Pinch of Sesame seeds for garnish
- 1 stalk scallion chopped for garnish
Instructions
Sriracha Sauce
- Mix the ingredients together. Set aside.
Walnut Meat
- Soak the walnuts in hot water for about 10 minutes, then drain.
- In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
Put together
- In a swiss chard leaf, add some of the walnut meat mixture and spread.
- Top with your serving of shredded carrots, cabbage, sesame seeds and scallions.
- Enjoy!
Notes
- This recipe is raw, vegan and gluten free.
- HOW TO STORE You can store the ingredients separately for this wrap, and then put together when ready to assemble. If making for lunch that day, you can make this the morning of, then roll together and store in the fridge until ready to eat.
Nutrition
Vegan Swiss Chard Wraps https://jessicainthekitchen.com/vegan-asian-swiss-chard-wraps/ May 9, 2016
Here’s a list of what you should cook this May based on what produce is in season in May for fresh, delicious and healthy recipes!
Happy May friends! I’m back again with another “What to Cook This May: Produce in Season”. Some amazing veggies and fruits (strawberries!) have just come into season!
Curious as to what produce is in season in May? Here are my favourites:
Strawberries
Pictured: Strawberry Salsa
I usually put this guide in order, but it’s National Strawberry Month! It’s the month to go wild with your strawberries. I adore them in this salsa, roasted, pureed, or eaten by themselves. Strawberries are my absolute favourite fruit.
More Strawberry Recipes »
Asparagus
Pictured: Garlic Roasted Asparagus (Step-by-Step)
I have completely fallen in love with Asparagus! I’ve been roasting them, pureeing them and even eating them raw. They are such a delicious veg and one I plan to incorporate this spring!
More Asparagus Recipes »
Avocados
Pictured: Nourish Buddha Bowl with Harissa Tahini Dressing
Avocados have JUST come back into season for me! I will admit…I’ve gone through about 8 of them in the last three weeks. I’m completely obsessed. They are the perfect replacement in baking recipes and add such a great creaminess to bowl foods! Avocado toast is my favourite way to enjoy them.
More Avocado Recipes »
Beets
Pictured: Roasted Beet Hummus
I’m pretty sure I have an obsession with beets, since it’s one of my most used ingredients on this entire blog. I made a joke about owning a beet farm, but I’m pretty sure I need to look into that. Their versatility from crunchy to smooth, velvet-y and sweet once roasted make them such a great root vegetable. That colour is also divine!
More Beet Recipes »
Cabbage
Pictured: Fresh Spring Rolls with Peanut Ginger Sauce
I love how bright and beautiful cabbage is. I’ve used it raw for a crunch factor, and I’ve also sautéed it down in coconut milk .
More Cabbage Recipes »
Carrots
Pictured: Maple Garlic Roasted Carrots
Carrots are also in season in many places. I love how carrots taste once roasted – so tender! They are perfect for carrot noodles with a spiralizer also, or as carrot fries .
More Carrot Recipes »
Cauliflower
Pictured: Za’atar Roasted Cauliflower Steaks
Out of all the ingredients listed here, cauliflower is definitely my favourite. If you’re following me on Snapchat (jessinkitchen) you’ll see that I’m using it once again because I can’t get enough! This is one of those recipes to try if you’re new to a vegetarian lifestyle or want to eat healthier without losing any of the taste. These Cauliflower Steaks are OUT of this world!
More Cauliflower Recipes »
Citrus (Oranges, Lemons, Limes and more)
Pictured: Quinoa and Corn Salad with Honey-Lime Dressing
I’m a big citrus fan. We constantly stock up on limes, lemons and oranges because they work well with everything. I’ve included recipes where they are the main feature ingredient in the dish or the sauce/dressing.
More Citrus Recipes »
Greens (Herbs, Spinach, Kale, and more)
Pictured: Apple Candied Walnuts and Blue Cheese Salad with Honey Apple Dressing
Greens start to show up everywhere this time of the year. I try to keep a bag of fresh greens in my fridge at all times for spur of the moment salads , pestos , and anything else. I always use fresh herbs and you will absolutely taste the difference from dried herbs. I’m thinking of growing my own herb garden next. My new favourite herb is definitely rosemary! I’ve been using it in EVERYTHING .
Mango
Pictured: Strawberry Mango Smoothie
I love Mangoes! This deliciously sweet fruit goes well with basically everything and this pairing above is the perfect example of a May ready smoothie. You can’t go wrong with mangoes.
More Mango Recipes »
Mushrooms
Pictured: Creamy Coconut Spinach and Mushroom Quinoa
Mushrooms are the kind of ingredients that everyone should try. They become soft, delectable and take on so many different notes of savoury flavours that I try to use them in everything. This Creamy Coconut Spinach and Mushroom Quinoa is easily one of my favourite mushroom dishes since they are so garlicky and tender.
More Mushroom Recipes »
Peas
Pictured: Creamy Cashew Pea Pesto
It’s pea season! Put these in everything. They are tiny bursts of spring that go with everything – this pesto is proof. It goes great on appetisers, pasta, in veggie bowls…anything!
More Pea Recipes »
Radishes
Pictured: Quick Pickled Radishes
HOW am I just getting into Radishes? Not only are they so undeniably pretty, their crunch and spice factor reminds me a lot of kohlrabi which I fell in love with two years ago. Be sure to try out all different varieties of radishes including easter egg radishes (pictured above), daikon radishes and any other kinds that you can find!
More Radishes Recipes »
Zucchini
Pictured: Pesto Zucchini Noodles with Burst Cherry Tomatoes
Zucchinis are finally coming into season! They are such a delicious veg and one I plan to incorporate this spring!
More Zucchini Recipes »
If you try any of these recipes, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen . What do you plan to make this month?
P.S. I’ve completely redone my Pinterest boards to be ingredient specific so you can find more great seasonal May produce. Head over to check it out!
