Vegan Asian Swiss Chard Wraps

Preparation 20 min


Walnut Meat

  • 2 cups raw walnuts
  • 1 tablespoon liquid aminos
  • 1/2 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced

Sriracha Sauce

  • 1 tablespoon Sriracha
  • 4 tablespoons maple syrup or 2 tablespoon date syrup
  • 1/2 teaspoon sesame seeds

Swiss Chard Wrap

  • 6 swiss chard leaves, washed and dried
  • 2 carrots, shredded
  • 1/2 cup purple cabbage, chopped
  • Pinch of Sesame seeds for garnish
  • 1 stalk scallion, chopped for garnish


Sriracha Sauce

  1. Mix the ingredients together. Set aside.

Walnut Meat

  1. Soak the walnuts in hot water for about 10 minutes, then drain.
  2. In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).

Put together

  1. In a swiss chard leaf, add some of the walnut meat mixture and spread.
  2. Top with your serving of shredded carrots, cabbage, sesame seeds and scallions.
  3. Enjoy!


Recipe Notes

  1. This recipe is raw, vegan and gluten free.
  2. HOW TO STORE You can store the ingredients separately for this wrap, and then put together when ready to assemble. If making for lunch that day, you can make this the morning of, then roll together and store in the fridge until ready to eat.
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