Veggie Wraps

The last few days I’ve been enjoying my favorite weather – low to mid 70’s during the day and cool nights. It’s the best! I’ve been outside a lot. The garden is coming along and the girls love watering the plants (and especially love eating basil leaves off the plant!).

All of this time outside is great for the soul but leaves little time to make meals. I have been relying on quick and easy lunches that don’t require much effort. Enter – veggie wraps!

These are easy, good for you, and delicious! I used large green chard as the wrap. I think it taste better than collard greens, which are often used in vegetable wraps.

First, slice the greens away from the stem.

Remember to save those stems! You won’t need them for these wraps but they are delicious. You can easily chop and sautĂ© them with garlic and olive oil for a simple side.

Next smear your spread across the leaf. I used hummus but mayonnaise mixed with fresh basil would be a delicious, Paleo friendly alternative.

Fill with your favorite chopped vegetables and herbs. I used carrots, cucumbers, avocado, and basil leaves. Then roll tightly and use the spread to help close the wrap.

My little ones devoured theirs.


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