This is yet another ridiculously easy recipe that I’m almost too embarrassed to post, but I just love it so much I need to share it!
It’s perfect for a quick weekend lunch (which is how we enjoy it) or easy weeknight dinner. Plus it’s essentially all veggies, so it’s great for a day when you’re feeling like you need a little more “green” in ya’. Admit it, we all have days like those…
Use a knife to chop off the stems of the rainbow chard leaves. I also sliced off some of the thick stem inside the leaf so it would be easier to bite. Then spread with a generous helping of your favorite hummus. My choice of the day: caramelized onion!
Top the hummus with a layer of thin brown rice noodles. I used these.
Top the noodles with spiralized carrot and zucchini. If you don’t own a spiralizer, you can use a vegetable peeler to peel thin slices or simply julienne the veggies instead.
Top the veggies with a few slices of avocado.
Drizzle with sriracha (of course), then roll it, fold it, do whatever you need to do to get it into your mouth, and get messy!
Call it a wrap, call it a decomposed spring roll, call it what you may… it’s freakin’ delicious!
Bonus: We used any additional ingredients (leftover brown rice noodles, spiraled veggies, etc) in a big salad for a snack later in the day. Just sayin. Enjoy!