In these simple wraps, Swiss chard replaces the regular lettuce, adding an earthy flavour and more vivid colour. The chicken mixture comes together quickly and easily, and the oyster sauce, which you can find in the Asian sauce section of the grocery store, provides the majority of the savoury flavour.
18 minutes of active time. 18-minute total time
Wraps made with rainbow chard and chicken
- Rainbow chard leaves, 8 medium (340g)
- 1 tblsp. rapeseed oil
- 1 1/2 cups (176g) finely chopped zucchini
- 1 1/3 cup (85g) finely chopped shiitake mushroom caps
- 4 minced garlic cloves
- 1 pound (454g) chicken ground
- 1/2 cup (75g) finely chopped water chestnuts
- 2 1/2 teaspoons oyster sauce (37ml)
Remove the stems from the chard leaves and thinly slice them before setting them aside. Cover leaves with damp paper towels and place them on a microwave-safe plate. Microwave on high for 1 minute, or until barely wilted. Remove the cover and set it aside to cool.
In a broad nonstick skillet, heat the oil over medium-high heat. Sauté the chard leaves, zucchini, mushrooms, and garlic for 3 minutes. Clear a spot in the centre of the pan and add the chicken; cook for 2 minutes, stirring to crumble the chicken. Stir the chicken into the vegetable mixture and cook, stirring frequently, for 4–5 minutes, or until the chicken is cooked through. Add the water chestnuts and oyster sauce and mix well. Fill each chard leaf with around 1/2 cup of the chicken mixture.
4 servings | 2 wraps per serving
Nutrition Content (per serving):
Calories: 242; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 92mg; Sodium: 889mg; Carbohydrate: 13g; Dietary Fiber: 3g; Sugar: 6g; Protein: 26g Calories: 242; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 92m
501mg potassium; 7% iron; 7% vitamin A; 14% vitamin C; 9% calcium