These Swiss chard wraps are filling and super flavorful. They’re packed with ingredients like sweet potatoes, chorizo, red onion, corn, and black beans, all rolled up in a tender Swiss chard leaf.
These Swiss chard wraps are wildly satisfying and packed with bold flavor. I love wraps for how easily they pull together lots of great ingredients into one handheld meal—though fair warning, these can get a little messy, so a fork and knife isn’t a bad idea. Swapping tortillas for large Swiss chard leaves keeps things fresh while still delivering that wrap-style comfort.
The filling is hearty and flavorful, starting with sweet potatoes sautéed in olive oil until tender and lightly caramelized. Spicy chorizo gets cooked alongside red onion and garlic, then mixed with corn and black beans for even more texture and substance. Everything is seasoned simply with smoked paprika, sea salt, and pepper, which lets the ingredients shine while adding a subtle smoky note. Once spooned into the chard leaves, the wraps are finished with sour cream, chopped cilantro, and a squeeze of lime for brightness.
They’re easy to make and work just as well for lunch as they do for a light dinner, any time of year. I like using the biggest Swiss chard leaves I can find since they’re easier to fill and roll, but collard greens work nicely too. And while sour cream and cilantro are my go-tos, these wraps are endlessly customizable—salsa, guacamole, sliced avocado, or hot sauce all feel right at home here.
Can I make these wraps ahead of time?
Unfortunately, no. They will become wet and soggy after sitting out for any length of time, so they’re best enjoyed right away.
What goes with swiss chard wraps
These swiss chard wraps make a delicious complete meal on their own. For a more filling meal, pair them with spicy Mexican rice .
Swiss Chard Wraps Recipe
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Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 large sweet potato (cubed)
- ▢ 1 cup chopped chorizo
- ▢ 1 small red onion (finely sliced)
- ▢ 1 clove garlic (minced)
- ▢ ½ cup corn (thawed if frozen and drained if canned)
- ▢ ½ cup black beans
- ▢ 1 teaspoon smoked paprika
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 4 large swiss chard leafs
- ▢ Sour cream, chopped cilantro, and lime juice (for serving)
Instructions
The Filling
- Heat the oil in a small frying pan over medium-high heat. Add the sweet potatoes and cook for 5 – 8 minutes. 1 large sweet potato, 1 tablespoon olive oil
- Add chorizo for 3 more minutes until it releases its oil and then add the onion and garlic and cook for 2 more minutes. Add the corn, black beans, paprika, salt, and pepper and cook for 1 more minute. 1 cup chopped chorizo, 1 small red onion, 1 clove garlic, ½ cup corn, ½ cup black beans, 1 teaspoon smoked paprika, ½ teaspoon EACH: salt and pepper
The Wraps
- Cut the stem from each leaf, removing the big vein from the center by slicing down the side of the spine if thick. 4 large swiss chard leafs
- Bring a large pot of water to a simmer. Prepare a large bowl of iced water. Working in batches, drop 1 leaf in hot water for 20 to 30 seconds until it is soft and rollable. Immediately plunge the leaf into the iced water to stop the cooking process, then place it on a sheet of paper towel and pat dry. Repeat for all the remaining leaves.
- Place the sweet potato and the chorizo in the center of the chard leaf and top with some sour cream, cilantro, and a squeeze of lime. Fold the sides of the leaf on top of the filling, then tightly roll from the stem to the top of the leaf to form a wrap. Slice the wraps in half with a sharp knife and serve immediately. Sour cream, chopped cilantro, and lime juice
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Swiss Chard Wraps Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large sweet potato , cubed
- 1 cup chopped chorizo
- 1 small red onion , finely sliced
- 1 clove garlic , minced
- ½ cup corn , thawed if frozen and drained if canned
- ½ cup black beans
- 1 teaspoon smoked paprika
- ½ teaspoon EACH: salt and pepper
- 4 large swiss chard leafs
- Sour cream, chopped cilantro, and lime juice , for serving
Instructions
The Filling
- Heat the oil in a small frying pan over medium-high heat. Add the sweet potatoes and cook for 5 - 8 minutes. 1 large sweet potato, 1 tablespoon olive oil
- Add chorizo for 3 more minutes until it releases its oil and then add the onion and garlic and cook for 2 more minutes. Add the corn, black beans, paprika, salt, and pepper and cook for 1 more minute. 1 cup chopped chorizo, 1 small red onion, 1 clove garlic, ½ cup corn, ½ cup black beans, 1 teaspoon smoked paprika, ½ teaspoon EACH: salt and pepper
The Wraps
- Cut the stem from each leaf, removing the big vein from the center by slicing down the side of the spine if thick. 4 large swiss chard leafs
- Bring a large pot of water to a simmer. Prepare a large bowl of iced water. Working in batches, drop 1 leaf in hot water for 20 to 30 seconds until it is soft and rollable. Immediately plunge the leaf into the iced water to stop the cooking process, then place it on a sheet of paper towel and pat dry. Repeat for all the remaining leaves.
- Place the sweet potato and the chorizo in the center of the chard leaf and top with some sour cream, cilantro, and a squeeze of lime. Fold the sides of the leaf on top of the filling, then tightly roll from the stem to the top of the leaf to form a wrap. Slice the wraps in half with a sharp knife and serve immediately. Sour cream, chopped cilantro, and lime juice
