Whew wee! What a weekend. After months of planning my best friend’s bridal shower, it’s all over. The food has been eaten, the presents have been opened and the decorations have been taken down. On to the next event!
This coming weekend is St. Patrick’s day, and it’s also event #2 for my girl: the stag and doe. I’m looking forward to this one. It’s lower key and my friend Jess (another bridesmaid) is planning it pretty much solo.
My role for this party is to bring the food!…naturally. My Nanny is doing the baking (because she’s the best and wants to save me some time) and I’ll be bringing tons of veggies, fruit, cheese, and chips to snack on. Vegetables belong at parties, right?? Or am I insane? Either way, I’ve been eating a million vegetables lately in an attempt to cram as much colour as humanly possible into my diet.
These rainbow chard wraps are my most recent creation.
Packed with protein, these chard wraps are soooo delicious! My favourite way to make them is as shown here: stuffed with chickpeas, carrots, cucumber, cabbage, mint, hummus, hemp seeds and millet. But I like to switch out the millet and use quinoa sometimes, or add peanut sauce instead of hummus. These are versatile and can be switched up in any way, really.
These wraps are vegan, gluten free, healthy, full of protein, and only have 9 ingredients! They are soooo simple to make too; I like to pack them for lunches, but they’re super swell for dinner too 🙂
- 1/2 cup uncooked millet (another grain like quinoa works too)
- 1/2 cup cooked chickpeas
- 1 bunch rainbow swiss chard
- 1 carrot, shaved into ribbons
- 1/2 english cucumber, shaved into ribbons
- 1 cup sliced cabbage
- 1/3 cup hummus
- Fresh mint leaves
- Sprinkle of hemp seeds
- Cook the millet according to package directions and set aside the cooked (or canned) chickpeas.
- Rinse and dry the swiss chard and chop off the stem. Shave the woody part off of the bottom stem (making it thinner) to make rolling easier.
- Chop/julienne the carrots, cucumber, and cabbage. Set aside.
- To assemble, top the centre of each chard leaf with hummus. Add a spoonful of cooked millet followed by sliced carrots, cucumber, and cabbage. Add a spoonful of cooked chickpeas, a sprinkle of hemp seeds and a few fresh mint leaves to finish up.
- Wrap up like a burrito and enjoy. You can also secure it with toothpicks or wrap it in parchment to take on the go.
Recipe inspired by Love and Lemons
Peanut sauce or Thai chili sauce too make a really neat and tasty addition to these wraps too. These are versatile, so play with the ingredients to suit your tastes 🙂