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Rainbow Chard Wraps

Rainbow Chard Chicken Wraps

Rainbow chard chicken wraps are filled with avocado and vegetables for an easy and healthy snack or lunch. Gluten-free, dairy-free and vegan. 
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Course: Main Course, Snack
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 wraps
Calories: 139kcal
Author: Megan


  • 8 rainbow chard leaves
  • 4 boneless skinless chicken thighs (cooked and cut in half)
  • 1 large sweet potato (cooked and cut into 8 pieces)
  • 1 cucumber (cut into strips)
  • 1 bell pepper (julienned)
  • 1-2 avocados (sliced)


  • 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.


Calories: 139kcal | Carbohydrates: 8g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 164mg | Potassium: 579mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5785IU | Vitamin C: 37.5mg | Calcium: 43mg | Iron: 1.7mg
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