Swiss Chard Wraps

Chop off the stems of the Swiss chard at the point where they meet the leaves. You can remove the stems entirely, but leaving a bit of stem with the leaves provides better structure for the wraps.

Chop the cauliflower into small pieces and pulse them in a food processor until they resemble rice. You can pulse the cauliflower florets and stalk together.

1. In a sauté pan over medium-high heat, add olive oil and heat until hot. | 2. Add the minced garlic and fry for about 1-2 minutes, or until the garlic starts to brown. | 3. Stir in the pulsed cauliflower rice and cook for 2-3 minutes until it turns a vibrant yellow-orange color. | 4. Season with a pinch of salt and add chopped basil, stirring to combine.

Using a spiralizer with Blade B, spiralize the zucchini to create zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make zucchini ribbons.

1. Lay a large Swiss chard leaf flat on a clean surface. | 2. Add a spoonful of sautéed cauliflower, a handful of zucchini noodles, slices of red pepper, and avocado along the Swiss chard stalk. | 3. Drizzle a bit of vinaigrette over the vegetables. | 4. Wrap the Swiss chard leaf around the filling, enclosing all the ingredients.

1. Enjoy these wraps as a side dish with your favorite protein. Feel free to dip them in extra sauce if desired. | 2. These wraps are best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator.