A friend challenged me last week to find a way to produce a wrap for her lunch that didn’t use a tortilla. Of course, my first thought was a lettuce wrap that I’ve been making for years. But she wanted something new and different. The swiss chard can be prepared ahead of time and stored in an airtight container for several days.
Put a large (dutch oven type) pot on the stove about half full of water. Bring to a bowl. Meanwhile, clean:
- 1 bunch of swiss chard (green or rainbow) – collard greens could also be used
Cut out the toughest parts of the stems which will leave a V-shaped leaf. When the water comes to a bowl, place the chard leaves in the water for 60 seconds (I did this individually so that they wouldn’t break and would cook evenly but that’s not completely necessary; the last few I did altogether and they were fine).
Remove and place in a bowl of cold water for just a few minutes. Drain and pat dry with a paper towel.
To make a wrap, cut the Vs into two pieces. Stagger several pieces (4-5) on top of one another to strengthen the wrap and make a solid wrapper. Spread with honey mustard sauce:
- 1 tablespoon mustard
- 1/2 teaspoon raw honey
Whisk until blended. Place the wrap meats and tomato across and the sprouts and avocado lengthwise so that there’s some of each in every bite. I used:
- 2 slices organic, low sodium turkey breast
- 2 slices organic honey baked ham
- 2 slices non-dairy provolone cheese
- 1/2 cup alfalfa sprouts
- 4 slices of tomato
- 1/2 a medium avocado sliced
Fold in the longer edges of the chard wrap (if possible) and then fold the shorter ends to each other. Cut in half and serve.
- Make this entirely with vegetables using sprouts, shredded lettuces, wedges of carrot, celery, or cucumber laid in the short direction, add cheese if desired