This creative take on a wrap uses fresh, raw green leaves in place of a tortilla along with ingredients you might already have on hand for a seasonal, whole food boost to your day. Feel free to substitute any vegetables you have on hand that sound good!
Makes 8-12 wraps, for 4 portions.
- 8-12 medium to large leaves of chard, rainbow chard, kale, or mustard greens, stems trimmed* (or, if stems are very large, cut out using a knife)
- 1-1/2 cups cooked whole grain such brown rice, quinoa, bulgur, farro, or whole grain couscous (can be a combination of grains)
- 1 carrot, grated
- 2-3 tablespoons red onion, finely diced
- 1 tablespoon toasted sesame seeds
- One 1 to 2-inch piece fresh ginger, peeled and minced
- 2 tablespoons rice wine vinegar
- 2 tablespoons grapeseed or other neutral oil
- 1/8-1/4 teaspoon salt
- About 1/4 bunch cilantro, plucked into small sprigs (some cilantro can be chopped and added to whole grain if desired)
- 1 medium cucumber (peeled or unpeeled), sliced into thin strips
- 1 medium avocado, sliced into strips
- Chili sauce, for serving (optional)
Bring a large pan of water to a boil then reduce to a simmer. Dunk each leaf for 15-20 seconds in simmering water, rinse with cold water (or using an ice water bath), drain, and dry on paper towels. Set aside**.
Combine whole grain with carrot, onion, sesame seeds, and ginger then mix in vinegar, grapeseed oil, and salt.
To fill the leaves, place one leaf vein side up with the stem end facing you. If the stem was removed from the leaf and there is a space in the middle, pull the two sides of the leaf in toward each other and overlap them slightly to fill in the space. Place 2-3 tablespoons (depending on the size of the leaf) of the whole grain filling on the bottom center of the leaf, followed by several sprigs of cilantro and a few strips of cucumber and avocado. Fold the bottom over and roll up tightly, tucking in the sides as you go.
Repeat with remaining leaves and filling ingredients, adjusting the amount of whole grain and other ingredients based on leaf size and number of wraps you intend to make.
Serve at room temperature with optional chili sauce.
*Stems can be saved and used for another purpose.
**Recipe can be made using raw leaves for a crunchier texture.