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Swiss Chard Rainbow Wraps
with Spiced Tahini Dressing


Rainbow Wraps

  • 6–7 large chard leaves, rinsed and dried
  • 1 large yellow bell pepper, cut into matchsticks
  • 1/2 English cucumber, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 cup of red cabbage, thinly sliced
  •  3–4 tbsp of spiced tahini sauce

Spiced Tahini Sauce

  • 1/4 cup (56 g) tahini
  • 1/2 tsp each: chili powder, ground turmeric, ground cumin
  • Dash of cayenne (optional)
  • 1/2 lemon, juiced
  • 1/4–1/2 cup hot water, as needed
  • 1 tsp of tamari or Braggs Liquid Amino


  1. Chop off the stems of the rainbow chard at the point where they meet the leaf. Set aside.
  2. In a large pot, add 3 cups of water and bring to a light boil. Meanwhile, combine all ingredients for tahini dressing in a small blender; blend until smooth and creamy.
  3. Once the water is boiling, add chard leaves and keep them in for about 20 seconds, or until they are soft. Remove from the pot and pat dry with a paper towel, set aside to cool.
  4. To assemble the wraps, place a large leaf of rainbow chard down. Add bell pepper, cucumber, carrot, and red cabbage. Drizzle 1 tsp tahini inside. Fold in the two sides of the leaf over the toppings and roll up (similar to a burrito).
  5. Serve with spiced tahini dressing on the side for dipping.