Swiss Chard Wraps

These gluten-free mini wraps are made with swiss chard and shrimp. Swiss chard is a superfood that's loaded with phytonutrient antioxidants that have anti-inflammatory properties, and shrimp is a prime source of astaxanthin, a carotenoid that's good for skin health.
Author:
Publish date:

Swiss Chard Wraps

Also see Swiss Chard Wraps with Almond Lime Dip

From Aim True by Kathryn Budig. Copyright © 2016 by Kathryn Budig. Reprinted by permission of William Morow Books, an imprint of HarperCollins Publishers.

  • 20 bite-size wrapsServings

Ingredients

  • 1/2 cup unsweetened coconut flakes
  • 1 stalk lemongrass, sliced
  • 2 tablespoons grated fresh ginger
  • 1/2 cup hot water
  • 1 tablespoon fish sauce
  • 1/2 cup tamarind paste or quince paste
  • 1/2 cup coconut or brown sugar
  • 1 tablespoon coconut oil
  • 10 shrimp, cooked and cut into thirds
  • 1 teaspoon seasoned or spicy salt
  • 1 bunch Swiss chard, cleaned and torn to hand-size pieces
  • 3 shallots, slivered
  • 2-inch piece fresh ginger, slivered
  • 2 to 3 jalapeño and/or red chile peppers, thinly sliced
  • 1/2 cup peanuts
  • 3 to 4 limes, thinly sliced and cut into small wedges

Preparation

  1. In a saute pan over medium heat, toast the coconut flakes for 2 to 3 minutes, or until they are golden brown (watch closely, they burn fast). Transfer them to a bowl.
  2. Add the lemongrass and grated ginger to the saute pan and dry toast them for 2 minutes. Add the hot water, fish sauce, tamarind paste, and sugar and stir until combined. Reduce the heat to low and cook for 5 minutes. Stir in 1 tablespoon of the toasted coconut flakes, transfer the sauce to a bowl, and set it aside.
  3. Bring the heat back up to medium-high and melt the coconut oil in the saute pan. Add the shrimp and sprinkle them with the seasoned salt. Cook for 2 to 3 minutes, or until they are curled and pink. Chop them into small pieces.
  4. Arrange all the ingredients within reach in this order: chard, shallots, ginger, jalapeños, the remaining toasted coconut, shrimp, peanuts, sauce, and lime wedges. Start with a piece of chard and add a pinch each of shallots and ginger, 1 to 2 pieces of the jalapeños, a pinch of toasted coconut, a few bits of shrimp, 1 to 2 peanuts, a drizzle of sauce, and the juice from a lime wedge. Roll it up (don’t try to make them pretty, this is street food!) and pop it into your mouth!