Greek Rainbow Chard Burritos

Veggie-packed burritos inspired by Greek dolmades. A great way to use gorgeous rainbow chard.

10 large rainbow or regular Swiss chard leaves, reserved, stems finely diced (for filling)
½ cup uncooked short-grain brown rice
2 tbsp extra-virgin olive oil
1 onion, very finely chopped
2 cloves garlic, minced
2 tsp dried oregano
1 tsp sea salt
Ground pepper, to taste
20 kalamata or nicoise olives, pitted and finely chopped
1 cup cooked chickpeas
1 tbsp red wine vinegar
2 tbsp finely chopped fresh mint or dill (or a combination)
2 tbsp dried currants (optional)
Plain yogurt (for nut/seed-free) or tahini dressing, for dipping

View the full recipe at Clean Wellness →