These easy Swiss chard wraps have few ingredients, but the combination of tastes and textures makes them as flavorful as they are simple. Lean ground chicken provides a light, mild filling for the slightly bitter Swiss chard. Creamy provolone cheese, when melted, binds the flavors together.
If you substitute packaged sun-dried tomatoes for the freshly dried grape tomatoes, you’ll miss out on one of the dish’s richest flavors. Tossing the tomatoes in balsamic vinegar before roasting them brings out a caramelized sweetness that you don’t find in store-bought dried tomatoes packed only in oil. And in this recipe, fresh basil and rosemary add an herbal essence to complement the sweet tomatoes.
Swiss Chard Wraps with Ground Chicken, Tomatoes and Provolone
Makes 8 wraps
Ingredients:
- 3 tablespoons olive oil, divided
- 2 teaspoons balsamic vinegar
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1 pint grape tomatoes, halved lengthwise
- Sea salt
- Freshly ground black pepper
- 3/4 pound ground chicken
- 2 tablespoons finely chopped onion
- 1 garlic clove, finely chopped
- 1/4 teaspoon ground coriander
- 8 large Swiss chard leaves, bottom stems removed (see Preparing Chard for Wrapping)
- 1 1/2 cups grated provolone cheese
- 1/4 cup homemade or canned low-sodium chicken or vegetable broth
Directions:
- Preheat the oven to 350 degrees F.
- Whisk 1 tablespoon olive oil, vinegar, basil and rosemary in a small mixing bowl. Add the tomatoes and toss well to combine.
- Spread the tomatoes out on a parchment-lined baking sheet, cut-side up. (Leave excess liquid in the bowl.) Sprinkle with salt and pepper. Roast until slightly dried and beginning to char, 35 to 40 minutes.
- Meanwhile, heat a skillet over medium heat and add 2 tablespoons olive oil. Add the ground chicken, onion and garlic. Season to taste with salt and pepper. Add coriander. Stir well to combine. Cook until the chicken is cooked through and most of the liquid has been absorbed, 6 to 7 minutes.
- Remove the tomatoes from the oven and stir into the chicken mixture. Increase the oven temperature to 400 degrees F. Let the chicken-tomato mixture cool for 10 minutes.
- Lay the Swiss chard leaves out on a work surface. Place about 3 tablespoons of the chicken-tomato mixture across each leaf toward the wide end. Divide the grated cheese among the leaves, sprinkling on top of the chicken-tomato mixture.
- Beginning at the wide end, roll the leaves up tightly over the filling, tucking in the sides as you go. Place the wraps snugly, seam-side down, in an 11-by-7-inch baking dish. Pour the broth over the wraps and season to taste with salt and pepper.
- Cover the dish with aluminum foil and bake until the Swiss chard is very soft, about 10 to 12 minutes.
- Use a slotted spatula to remove the Swiss chard wraps to a cutting board. Slice in half on the diagonal and serve with hot steamed rice, if desired.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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