So, you think wraps need to be done with a tortilla? Think again!
Sometimes I get in a creative mood in the kitchen, when I want something totally different than my usual norm. Luckily my Boston Organics Box came in today with jerusalem artichokes, seldom used in my house. I thought, why not give this a little try. This recipe was inspired by my coach Hannah Marcotti, but I added a little something here and there to make it my own.
This is a recipe of love because there’s a lot of chopping! Believe me, it’s worth it!!!
Swiss Chard Wrap with Tahini Garlic Guacamole
4-6 large swiss chard leaves
1 cup cooked brown rice (can be made ahead)
2-3 large jerusalem artichokes, peeled and chopped (came in my boston organics box. could also use potatoes)
1 cup chopped mushroom
3 chopped carrots
1 beet (roasted)
1 cup chopped onion
1 cup chopped celery
2 cloves garlic
1/2 tbls salt
1/2 tbls pepper
2 tbls olive oil
juice of one lime
1 tbls tahini
1 tbls water
Here’s what you do:
Preheat oven to 350.
start the rice.
wash beet, wrap it in foil and put in oven. Chop the onion, celery, mushroom, carrots, and J.Artichokes (or potatoes) and place in a large dish with olive oil, salt and pepper. Roast in the oven for 35 minutes.
While the veggies are roasting, in a small bowl add garlic, tahini, guacamole with 1/4 teas salt and mash with a fork. set aside.
Take out veggies, peel the beet and cut, set aside.
Once the rice is nearly complete, wash the collard green leaves, cutting the chunky stem off. Place in the rice pot with cover on for 2 min or until soft.
To assemble: Place collard green on the plate, spoon out the rice, roasted veggies, and beets on the green and roll it up. Add the guacamole on the side and enjoy!!!