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Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread

Vegetarian Times Issue: September 1, 2009   p.43

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.

Directions

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.

Member Rating: -

ingredient list

Makes 6 wraps

Creamy Pecan Spread
  • 1 cup raw pecans
  • 1 tsp. ground cumin
  • 1 clove garlic, minced (1 tsp.)

Swiss Chard Veggie Wraps
  • 6 large Swiss chard leaves
  • 1 cup grated carrots
  • 1/2 cup thinly sliced red onion
  • 1/4 cup lime juice
  • 2 Tbs. olive oil
  • 2 small tomatoes, cut into wedges
  • 1 small cucumber, peeled and cut into matchsticks

Nutritional Information

Per wrap:

Calories 180
Protein 3g
Total Fat 17g
Saturated Fat 2g
Carbs 8g
Cholesterol 0mg
Sodium 36mg
Fiber 3g
Sugar 3g
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Comments

By heather on Mar 16, 2010:
loving to see more raw recipes here!
By Sarah on Mar 24, 2010:
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.
By Vegan Diaries on Apr 27, 2010:
Yes, definitely toss the soaking water. The whole point is to release and discard the enzyme inhibitors and make them easier to digest
By Emily Jones on Jun 16, 2011:
These are soooo delicious :)

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