Rainbow Chard Vegetable Wraps w/ Cilantro Peanut Sauce
/It’s summer time and to me that means lots of fresh vegetables! I’m much more into simple recipes when its warm out and ones that are filled with the freshest ingredients. I love making salads in the summertime, but I’ll admit that they can get boring after awhile. I decided to make some vegetable wraps instead and I have to say that the sauce is one of my favorites I have made to date. It’s so addicting! Even if you wanted to pass up making the vegetable wraps, I still highly recommend making this sauce to dip your vegetables in.
Ingredients:
4 rainbow or swiss chard leaves
2 cups chopped vegetables (I used cucumbers, bell pepper, shredded carrots, and cabbage)
1/4 cup peanut butter
3 tbsp toasted sesame oil
3 tbsp sriracha
1 tbsp tamari
1 tbsp grated ginger
4 garlic cloves
1/4 cup water
1/2 cup cilantro
1 tsp sea salt
1 tsp black pepper
1 tsp apple cider vinegar
Directions:
Cut the thick stem off the chard, even up into the bottom of the leave so that it doesn’t snap when you roll it. Place the cut up vegetables at the base of the leaf, where the thick stem was and fold the sides in and roll until you get to the end of the leaf. Do this same process will all 4 chard leaves.
Place the remaining ingredients (everything from the peanut butter on down the list) into a blender and blend until smooth. Dip the wraps into the peanut sauce and enjoy!!
With love,
Ashley
