4tablespoonsmaple syrup or 2 tablespoon date syrup
Swiss Chard Wrap:
6swiss chard leaveswashed and dried
Pinchof Sesame seeds for garnish
1stalk scallionchopped for garnish
Mix the ingredients together. Set aside.
Soak the walnuts in hot water for about 10 minutes, then drain.
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).
In a swiss chard leaf, add some of the walnut meat mixture and spread.
Top with your serving of shredded carrots, cabbage, sesame seeds and scallions.
This recipe is raw, vegan and gluten free.
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.