Rainbow chard leaves make an excellent alternative to regular pita wraps due to their hearty texture, large size, and intense green flavor.
Free from: peanuts, nuts, dairy, egg, fish, shellfish. Vegan and vegetarian
Alternatives: Use coconut amino’s instead of soy sauce to achieve the same umami flavor
1 large rainbow chard leaf
1 sweet potato
2 tsp olive oil, divided
2 tsp soy sauce
1/2 clove garlic, finely chopped
3 - 4 large button mushrooms
salt and pepper to taste
2 tsp grainy mustard
Preheat the oven to 400F and line a baking sheet with parchment paper. Peel the sweet potato and cut into thin fries. Toss with some of the olive oil, spread out on the baking sheet, season with salt and pepper, and bake for 25 - 30 minutes. They should be cooked through but not too crispy as that makes them difficult to bite through in the wrap.
Roughly chop up the mushrooms. Saute them with about 1 tsp olive oil, the garlic, and soy sauce, until browned.
Wash the leaf of chard and dry it well. Cut off the stem, chop it up, and saute with the mushrooms or save it for another dish. Spread the mustard onto the leaf, then line the sweet potato fries up, pile the mushrooms on top, and wrap the whole thing up like a burrito, tucking in the ends and then folding it over. Slice in half.