3-4 TBS Thai Spicy Peanut Vinaigrette (or your favorite sauce)
Chop off the stems of the swiss chard at the point where it meets the leaf. You could stem the swiss chard entirely. I like leaving a bit of stem with the leaves to give better structure to the wraps.
Chop the cauliflower into small pieces and pulse them in a food processor until it looks like rice. I usually pulse the cauliflower florets and the stalk together.
Place the olive oil in a sauté pan over medium-high heat. Once the pan is hot, add the garlic and let it fry for about a minute or two, or until the garlic starts to brown. Add the pulsed cauliflower rice and cook it for about 2-3 minutes. The cauliflower should turn into a vibrant yellow-orange color when it is cooked. Add a pinch of salt and chopped basil to the cauliflower and stir.
Spiralize the zucchini with Blade B to create zucchini noodles. If you do not have a spiralizer, just create zucchini ribbons with a vegetable peeler.
To assemble the wraps, place a large leaf flat down. Add a bit of sautéed cauliflower, zucchini noodles, red pepper, and avocado along the swiss chard stalk. Drizzle a bit of vinaigrette on top of the vegetables and wrap everything up.
Enjoy these wraps as a side to your favorite protein! Feel free to dip these wraps in more sauce.
These wraps are best consumed when they are freshly made. Refrigerate any leftovers in an airtight container.
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