Rainbow Chard Greek Veggie Wraps

Serves 2-3


Chard Stalk Hummus

  • 1 bunch rainbow chard, stalks removed, chopped
  • 2 cloves garlic
  • 3 Tablespoons tahini
  • zest of ½ lemon
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • pinch red pepper flakes
  • pinch of salt and pepper
  • ¼ cup water


  • rainbow chard leaves
  • chard stalk hummus
  • 1 carrot, peeled into ribbons
  • 1 cucumber, thinly sliced
  • 1 tomato, thinly sliced
  • 1 shallot, thinly sliced
  • 1 green bell pepper, chopped into thin strips
  • kalamata olives, sliced
  • feta cheese
  • oregano
  • olive oil
  • salt & pepper


  1. Bring 4 cups of water to a boil in a medium saucepan.  Add rainbow chard stalks and boil until tender (5-10 minutes) and drain.
  2. Blend all hummus ingredients except water in a food processor until smooth.  Add water until hummus reaches desired consistency.
  3. If chard leaves are rigid, lay all leaves between two wet paper towels and microwave for 30 seconds to soften.
  4. Lay out one chard leaf, and spread hummus on surface.  Place an assortment of prepared vegetables, olives, cheese, oil, and spices into the wrap.  Roll up like a burrito.  Repeat with remaining chard leaves.
  5. Enjoy immediately or store in refrigerator for up to 5 days.


Additional considerations:

  • naturally gluten free and vegetarian
  • double recipe to serve 4-6
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.