I do believe I’ve finally hit the summer wrap jackpot. I love wraps of all kinds, and have lately been infatuated with the Alchemy Wrap using teff, but as the days get hotter and the produce gets more plentiful, I’ve been craving something lighter still. I think I’ve devised a winning combination: my California Rainbow Chard Wrap, using hummus made with avocado and a touch of coconut oil, sprouts, grated carrot, marinated artichoke hearts, and topped with toasted pine nuts.
Right there I’ve basically given you the recipe, but I’ll break it on down.
3 cups chickpeas (2 15 ounce cans)
3 cloves garlic, pressed
1 avocado, divided
2-3 tablespoons coconut oil
juice and zest of one lemon, divided
1 teaspoon salt
2-3 tablespoons rice vinegar
1 bunch rainbow or red chard, rinsed and patted dry, excess stems removed
about 1 cup sprouts of your choice (I used radish)
1 large carrot, grated
1 8 ounce jar marinated artichoke hearts
1/2 cup toasted pine nuts
Place chickpeas, garlic, half the avocado, coconut oil, half the lemon juice and all the zest, salt and rice vinegar into the a food processor and blitz until smooth – if you need more liquid, add a bit more vinegar. You could also add in a little bit of extra-virgin olive oil.
Cut the remaining avocado halfÂ into slices. Spread out one chard leaf at a time, duller side up. Schmear the leaf with about 1/4 to 1/3 cup hummus, depending on the size of the leaf. Add a layer of sprouts, then carrot, then a few artichoke hearts and avocado slices. Top it with a squeeze of the remaining lemon half and a spoonful of the toasted pine nuts. Roll ‘er up and enjoy!
Other summery wraps:
Lavash Wrap by Gluten-Free Gobsmacked
Samosa Wraps from Fat Free Vegan
Beef and Shiitake Wraps from The Food Addict
Turkey Lettuce Wrap Tacos from Kalyn’s Kitchen
Millet-Buckwheat Wraps from Gluten-Free Goddess
Grilled Tofu Wraps from The Perfect Pantry
— posted by Anne