Recipe & Pic from Fed & Fit
You'll have to boil water to quickly blanche the chard, but that's the only heat involved in these cooling summer wraps! You can replace the shrimp with tofu or any other meat that you prefer.
1 bunch Swiss chard about 8 leaves
1 pound medium-sized cooked shrimp
3 carrots peeled and cut into matchstick pieces
1/2 cucumber cut into matchstick pieces
1/4 red cabbage finely chopped
1/4 cup fresh cilantro leaves and stems
For the peanut sauce::
1/2 cup smooth peanut or almond butter
1/2 cup coconut aminos
1 tablespoon apple cider vinegar
1/2 teaspoon sesame oil
1/2 teaspoon fish sauce
1/4 teaspoon black and white sesame seeds for garnish (optional)
Blanche chard for 5 min in boiling water then submerge in an ice bath and dry.
Whisk all ingredients for peanut sauce together until smooth and garnish with sesame seeds.
To assemble, cut the larger chard leaves in half cross-wise and leave the smaller leaves as-is. place an even amount of carrots, cucumbers, cabbage, and cilantro on each leaf. Add three to four shrimp on top and carefully roll each leaf up, securing with a toothpick if needed. Serve with the peanut dipping sauce and enjoy!