Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread Recipe | Vegetarian Times Skip to main content

Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread

This recipe uses both the leaves and the stems of Swiss chard. Soaked pecans make a creamy filling that’s packed with protein and antioxidants. For sturdier wraps, use a double layer of chard leaves.


Ingredient Set Name: 

Creamy Pecan Spread


Ingredient Line: 
1 cup raw pecans
Ingredient Line: 
1 tsp. ground cumin
Ingredient Line: 
1 clove garlic, minced (1 tsp.)

Ingredient Set Name: 

Swiss Chard Veggie Wraps


Ingredient Line: 
6 large Swiss chard leaves
Ingredient Line: 
1 cup grated carrots
Ingredient Line: 
½ cup thinly sliced red onion
Ingredient Line: 
¼ cup lime juice
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 small tomatoes, cut into wedges
Ingredient Line: 
1 small cucumber, peeled and cut into matchsticks


To make Creamy Pecan Spread:

Place pecans in large bowl, and cover with cold water. Soak at room temperature 8 hours, or overnight.

To make Swiss Chard Veggie Wraps:

1. Trim center ribs from chard leaves, set leaves aside, and dice ribs, like celery. Toss together diced chard ribs, carrots, onion, lime juice, and oil in bowl. Cover, and refrigerate overnight.

2. Drain pecans, reserving soaking water. Place pecans, 1/4 cup soaking water, cumin, and garlic in bowl of food processor; purée 2 to 3 minutes, adding more water if needed for a creamy spread. Season with salt and pepper, if desired.

3. Place 1 chard leaf on work surface. Spread with 2 heaping Tbs. Creamy Pecan Spread, leaving 1-inch border on all sides. Spoon 1/3 cup carrot mixture down center of leaf. Top with 3 or 4 tomato wedges and 3 or 4 cucumber matchsticks. Roll chard leaf from bottom up into tight cylinder, tucking in sides as you go. Secure with toothpick. Chill 15 minutes, or store up to 2 days in fridge.

Nutrition Information: 

3 g
Total Fat: 
17 g
Saturated Fat: 
2 g
8 g
0 mg
36 mg
3 g
3 g
Makes 6 wraps

Comments on this Recipe

These are soooo delicious :)

loving to see more raw recipes here!

Soaking the pecans softens them, but also destroys the enzyme enhibitors that can make them hard to digest. SO, don't reserve the soaking water which is now chock full of those inhibitors - rinse the nuts and use 1/4 cup fresh water.

Yes, definitely toss the soaking water. The whole point is to release and discard the enzyme inhibitors and make them easier to digest

tasty and great for picnics - i read the recipe wrong and substituted the pecans for cashews and it worked out well.