Discover Ashley Tisdale’s Favorite Sweet Earth New Recipes

Super Chard Wrap with Seitan & Cashew Hummus

Super Chard Wrap with Seitan & Cashew Hummus
20 min
10 min
Makes 6 servings

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.


  • 6 rainbow Swiss chard leaves
  • 4 tablespoons olive oil, divided
  • 1/2 large yellow onion, sliced
  • 5 garlic cloves, minced
  • 1 1/2 cups raw unsalted cashews, soaked overnight (or for at least 4 hours), rinsed and drained
  • 1/2 cup water
  • 5 tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups cooked quinoa
  • 1 avocado, thinly sliced
  • 1 yellow bell pepper, sliced into thin strips
  • 2 Persian cucumbers, cut into matchsticks
  • 1 medium carrot, cut into matchsticks
  • 4 ounces SWEET EARTH Enlightened Foods Traditional Seitan Strips
  • 1/4 red onion, sliced into thin strips
  • 1 cup alfalfa sprouts, washed and patted dry
  • 1/8 head red cabbage, shredded
Package of Traditional Seitan Strips with GMO, plant based, and protein labels, product name, and seitan with sesame seed.
Plant-based Seitan


Step 1

Boil a large pot of salted water. One at a time, dip Swiss chard leaves into boiling water while carefully holding onto the stem. Count to 15 and remove. Lay leaves flat on clean dish towel to soak up extra water. Be careful not to tear leaves as you flatten them out on the towel. Pat dry. Use a small knife to trim the spine of the chard down the middle of the leaf. Cut it so that the spine is flat with the rest of the chard.

Step 2

Heat 2 tablespoons olive oil in a sauté pan. Add yellow onion and garlic and cook over medium-low heat until golden and soft but not browned. Blend cashews, remaining 2 tablespoons olive oil, water, lemon juice, cooked onion and garlic mixture, salt and pepper in a food processor until smooth. Taste and adjust seasoning.

Step 3

To assemble, lay chard leaf on a clean cutting board. Place ¼ cup cooked quinoa in the center, followed by about 2 tablespoons cashew spread. Top with seitan strips, avocado, bell pepper, cucumber, carrot, red onion, alfalfa and cabbage. Do not overfill and leave about 1 1½-2 inch empty space all around the leaf so you can roll comfortably. Fold the left and right sides over filling and then roll the largest end forward. Repeat with remaining leaves and filling. Cut in half and serve with extra cashew hummus, if desired. Enjoy!