Ingredients
For the Pesto:
- 1/2 cup walnuts
- 1/2 cup fresh basil leaves
- Juice of 1 lemon
- 1/4 cup olive oil
- Salt and pepper to taste
For the Wraps:
- 8 rainbow chard leaves, stems removed
- 1 cup cooked chickpeas (tossed with cumin, paprika, and olive oil)
- 1 bell pepper (choose a bright color like red or yellow), thinly sliced
- 1 carrot, peeled and cut into matchsticks
- 1/2 small red cabbage, thinly sliced
- 1 small beetroot, peeled and grated (optional for added color)
- 1 avocado, sliced
Instructions
- Make the pesto: Add the walnuts, basil, lemon juice, olive oil, salt, and pepper to a food processor. Blend until it becomes a paste, adding a splash of water if needed.
- Prepare your chard leaves: Lay out the chard leaves flat on a clean Spread a layer of pesto on each leaf.
- Assemble the wraps: On each chard leaf, add a small amount of the spiced chickpeas, bell pepper slices, carrot sticks, red cabbage, beetroot (if using), and a couple slices of avocado. Aim for a rainbow of colors.
- Roll up the wraps: Start at one end of the chard leaf and roll it up like a burrito, tucking in the sides as you go.
- Slice each wrap in half crosswise to display the beautiful rainbow of vegetables inside, and serve.