This lunch is fantastic. Fresh, full of flavor, and healthy! I love swiss chard not only for it's beauty, but the tender greens (awesome in salads) are soft and large enough to use in place of a tortilla. This is mega-delicious, you will love it. If you are not keen on eating things rolled up, chop the chard and do it like a salad, baby. No prob at all.
"Look for chard at the grocery store by the mustard greens and lettuces."
Notes: Spinach Walnut Pesto recipe is on theKITCHETTE site.
CHARD WRAP WITH PESTO SHRIMP
Ingredients: 2 extra large swiss chard leaves, 1 cup precooked frozen shrimp, 1/2 red bell pepper-chopped, 1 Tbsp. olive oil, 1 tsp. minced garlic, 2 Tbsp. spinach walnut pesto, cracked pepper.
Serves 1, well
1. Heat the olive oil and garlic in a skillet pan over medium-high heat. Add the frozen shrimp and red bell pepper. Cook for 5 minutes, until the shrimp is warmed through. Remove from heat.
2. Wash and dry the chard. Lay one leaf over the other. Smear with spinach walnut pesto. Spoon over the shrimp and pepper mix, using a slotted spoon. Roll up the chard, tucking the leaf-edge end in. Slice in half.