Portabello Swiss Chard Wrap

Prep Time: 10 minutes | Cook Time: 10 Minutes | Serves: 2

We use greens instead of tortilla or pita in this recipe to provide a low-carb, quick lunch option. This recipe works really well for a packed lunch. Just make sure to cool the mushrooms before arranging and packing the wrap.


  • 2 Swiss Chard Leaves
  • 1 tsp Extra Virgin Olive Oil
  • 2 Large Portabello Mushrooms
  • 2 tsp balsamic vinegar
  • Pinch Pink Salt or Sea Salt
  • 2 Roma Tomatoes
  • 1 Carrot, sliced (can use baby carrots too)
  • Handful of Sprouts of choice (try broccoli, pea or daikon sprouts!)
  • 1 Small Red Onion, sliced
  • 2 Tbsp Lydia’s Organics’ Seasoning
  • 2 Tbsp Raw cashew butter
  • Sea salt or pink salt to taste


  1. Slice mushrooms into 1/2 in strips
  2. Heat pan on medium heat
  3. Add olive oil and sautee mushrooms, seasoning them with salt and balsamic vinegar until all liquid evaporates
  4. Spread 1 Tbsp of cashew butter on each chard leaf and arrange veggies.
  5. Wrap and enjoy!


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