Rainbow Chard in Rice Wraps
Paleo diet gluten and dairy free
Think kale tops the health food chart? Try its fierce competitor rainbow chard! Featured here wrapped tightly in rice wraps (yes! Carb-free, gluten-free) are the eye-dropping Rainbow Chard rice wraps with spicy Thai dipping sauce.
The color of these wraps rival its flavor from the root veggies and herbs to the delicious tahini dipping sauce. You will not be underwhelmed. Furthermore, they’re raw and offer a plethora of nutrients!
What you’ll need~
Rice paper wraps – these can be found in many Asian supermarkets. None near you? I buy many of my hard-to-find dry goods off of Amazon. It’s very easy to do. Here’s the brand I used for the wrap you see featured above!
You’ll also need a mandolin, vegetable slicer or a very sharp knife. When I cook for clients the feedback I get is that my client’s prefer the bite-sized pieces I prepare. I like subtle flavors that meld with one another so I’m generally not a fan of large pieces of food in my meal. I generally take the time and chop it small – a big plus – it looks pretty. At-home knife skills make it hard to get those beautifully julienned slices so, while you’re on Amazon, purchase a Mandolin or a vegetable slicer to give you those long, beautifully thin, svelte pieces of veggies that roll nicely into wraps. You’ll avoid having to deal with pieces falling out or perforating holes in your wraps!
Storage tips: find a long rectangular storage container (I prefer glass over plastic) and get yourself some 2 oz. solo to-go cups with covers from Amazon.com. This storage idea gives you a to-go meal made right from your very own home!
REMEMBER THESE HEALTHFUL EATING TIPS WHEN LOOKING FOR INGREDIENTS…BUY LOCAL, EAT IN SEASON AND PURCHASE ORGANIC AS MUCH AS POSSIBLE
On to the ingredients! What you’ll need:
Parchment paper for storing only – optional
MANDOLIN, VEGGIE SLICER OR SHARP KNIFE
1 BUNCH RAINBOW CHARD; DE-SPINED AND finely chopped
1 BAG MATCHSITCK CARROTS
1 BEET, SLICED
SMALL BUNCH BASIL (APPROX. 10 LEAVES)
SMALL BUNCH MINT LEAVES (APPROX. 10 LEAVES)
FINELY CHOPPED CHIVES
½ C. SESAME TAHINI
2 TBS. YACON SYRUP
3 TSP. NAMA SHOYU
2 IN. WEDGE OF GINGER, SKINS REMOVED
½ JALAPENO, SEEDED AND CHOPPED
JUICE FROM ONE LIME
- Put all ingredients for sauce in a blender and blend it. If you’ve got a discount department store blender your sauce may be slightly chunky. No worries. All good.
- Rinse and finely chop the ingredients for the wrap. Toss lightly in a bowl.
- Take rice wraps and rinse under warm water to soften. You’ve got a time limit with these finicky little things. Wrap too early, they won’t stick. Wait too long and they wither away and stick to your fingers like tape. It’s not rocket science, you’ll get it after the first two tries. I promise. I’m impatient so if I can do it, you can too.
Line your glass container with parchment paper so the rice paper doesn’t stick to the container. Add your rice wraps. After one row is complete, line the next with parchment paper and repeat. Once the wraps have cooled in the fridge, they’ll no longer be sticky.
Add sauce to your solo cups and store for tomorrow’s lunch.
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