Chard and Mushroom Wrap


I have been searching for a nice quick healthy lunch idea instead of the typical tuna mixed with spinach or buying some sort of wrap from Tropical Smoothie Cafe. In December, I bought Giada de Laurentiis’s “Feel Good Food” recipe book for smoothies and juice ideas but I found that she had a lot of good tips and recipes for meals too! Perfect!! I found this particular recipe for Kale and Mushroom wrap and wanted to try it out. It was delicious but I wanted to try this with Chard instead of Kale. Chard is used a lot in italian cooking and is filled with lots of Vitamin A. Here is my version of Chard and Mushroom Wrap.


Ingredients: 3 tablespoons olive oil
1/2 of and onion, chopped and diced.
1 medium leek, white and pale green part onl
8 ounces of mushrooms
1/2 teaspoon of kosher salt
1/2 freashly ground black pepper
1 (8 ounce) bunch of Swiss Chard
1/4 cup of Chicken broth (or veggie, if you want to go vegetarian)
1/3 cup of unsweetened dried cranberries
2 ounces of goat cheese, crumbled (1/4 cup), at room temp
5 eight inch wheat tortilla wraps.

Be sure to rinse thoroughly! Thinly slice the leek and coarsely chop the Chard.


In a large skillet, heat the oil on medium high then add the onion, leek, mushrooms, salt and pepper. Cook until they’re soft, about 6-7 minutes. Then add in the Chard and cook until they’re wilted, another 6-7 mins. Then add in the broth and cranberries and bring to a boil. Then remove from heat and add the cheese. Divide amongst wrap and enjoy!ImageImageImage



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