Swiss Chard Wrap With Kamut, Avocado, and Chopped Egg


Swiss Chard Wrap With Kamut, Avocado, and Chopped Egg

Andrew Purcell, Carrie Purcell

Makes 2 Wraps Per Serving

  • four giant eggs
  • four Swiss chard leaves
  • Salt
  • 2cups cooked kamut khorasan wheat
  • 1 medium avocado, chopped
  • 1/fourteaspoon cumin
  • 1/2 lemon, juiced
  • Pepper
  1. Fill a medium lidded saucepan with 5 inches water and produce to a boil. Fastidiously add eggs one after the other, then cut back warmth to low, cowl, and prepare dinner 10 minutes. Place eggs in a bowl of ice water for two minutes, then fastidiously peel and roughly chop.

  2. Return water to a boil and add a pinch of salt. Fill a bowl with ice water. Blanch Swiss chard leaves one after the other: Submerge in boiling water 15 seconds, till brilliant inexperienced. Switch to ice water for 1 minute. Dry completely with paper towels.

  3. In one other bowl, stir collectively chopped eggs, kamut, avocado, cumin, lemon juice, and salt and pepper.

  4. Retailer chard and filling individually in hermetic containers within the fridge.

  5. Simply earlier than serving, unfold 1/four filling down heart of blanched chard leaves and wrap tightly.

Vitamin Per Serving

504 energy
22 g fats (5 g saturated)
59 g carbs
7 g sugar
14 g fiber
26 g protein

Spread the love

Leave a Comment

Your email address will not be published. Required fields are marked *