Lay out your rainbow chard. Chop off the end of the stems (you can save them to roast with other vegetables).

With the blade of a knife, carefully trim off the top of stem, cutting from center of he leaf to the bottom of the stem. Be sure to not rip through the leaf.

Place your fillings on he right half of the rainbow chard. I used half of a chicken thigh, 1/8 to 1/4 piece of avocado, 1/8 piece of cooked sweet potato and a few slices each of cucumber and bell pepper.

Fold the top and bottom of the rainbow chard inwards. Roll the chard from right to left, tucking tightly. (Think like rolling a burrito)

Place seam side down and use a toothpick to hold it together.