Green Goddess Wrap

Paleo | Whole30-Compliant If Modified | Gluten-Free | Dairy-Free | Nut-Free

This is one of those recipes that’s perfect to prep ahead of time. There’s nothing better than opening your fridge and finding your lunch laid out in front of you with only a bit of assembly required. Word to the wise: This recipe can get a bit messy to eat. But that’s what napkins are for, right? If you’re planning to pack this up for work, I suggest chopping the chard into bite-size pieces and turning this recipe into a salad to make it a bit neater, since we all know that the grumpy HR lady isn’t going to tell you if you have a giant glob of avocado and dressing on your chin.

Serves 2

• 4 large rainbow chard leaves, stems and inner ribs removed
• ½ medium cucumber, thinly sliced
• 1 medium Hass avocado, sliced
• 1 cup sprouts or microgreens
• [⅔] cup shredded cooked chicken (light and dark meat)
• ½ cup pepperoncini
• ½ cup Dairy-Free Green Goddess Dressing
• 2 tablespoons crumbled goat cheese (optional; see Note)
• Pinch of salt

On a cutting board, lay 2 pieces of the rainbow chard on top of each other. (I like to invert them so that I have even layers.) Lay half of the cucumber slices lengthwise over the chard. Top with half of the avocado slices and sprouts, then layer with half of the chicken and pepperoncini. Drizzle with ¼ cup of the Green Goddess and top with 1 tablespoon of the crumbled goat cheese and a sprinkle of salt.

Working lengthwise, slowly and tightly roll up the chard leaves around the filling, being careful not to tear the chard. Repeat to make the second wrap. Slice the rolls in half and serve.

Note To modify for Whole30 and to make dairy-free, omit the goat cheese.