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Rainbow Chard Wrap

Here’s a delicious wrap made with rainbow chard.
This wrap was adapted from our friend Megan
Halvey’s recipe, who in turn was inspired by Ani
Phyo’s wrap recipe.

Ingredients: Makes 4 wraps
2 chard leaves
10 rehydrated sundried tomatoes, sliced
1 ripe Hass avocado (soft to the touch)
4 tablespoons Hunza golden raisins
4 tablespoons pine nuts
4 tablespoons green onions
1 clove garlic, pressed
4 tablespoons olive oil
1/4 teaspoon Himalayan salt tough inner stem. Combine sundried tomatoes, dill,
1 teaspoon dill pine nuts, raisins, oil, garlic, green onions, Himalayan
salt, and mix. Lay on top of chard leaf. Slice avocado
Directions and place on top of filling. Roll up wraps as tightly as
Rinse chard and pat dry. Cut lengthwise, removing possible and secure with a toothpick if needed.

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