Wash the Swiss chard and pat to dry. Lay the leaves flat and with a sharp knife cut out the thickest part of the stalk (near the bottom). Folding a leaf in half, use it as a measurement for cutting the cucumbers, red peppers, and carrots into sticks (you don't want them to stick to far out on the edges). Place the vegetables on one end of the leaf – be careful not to overstuff or it will be harder to roll. Tightly roll the wrap and twist the edge around to secure it.
Spicy Thai Peanut Dip
Put all the ingredients into a bowl or glass measuring cup. Using an immersion blender, blend until smooth. If needed add more salt, or if you want it to be spicier, up the red pepper flakes!Happy Spring!
Keyword appetizer, dinner, plant based, plant-based diet, raw recipe, raw veggies, side, snack, spring recipe, spring recipes, Thai, vegetables, veggie side, veggie wraps, veggies