Swiss Chard Turkey Wraps

1. 1
   prep

   Trim the Swiss chard leaves.

   Cut the thick stems from each Swiss chard leaf, keeping the leafy blades intact. Rinse leaves under cold water and set aside.

   TIPDon't discard the stems — save them for a stir-fry or soup later.
2. 2
   boil · ~5 min

   Blanch the Swiss chard leaves.

   1.Bring a large pot of salted water to a boil.

   2.Prepare an ice bath in a large bowl.

   3.Drop 3-4 leaves into the boiling water and let cook until just wilted and pliable (about 45 seconds).

   4.Transfer immediately to the ice bath, then drain on paper towels.

   TIPBlanch just until the leaves are soft enough to roll — overcooking will make them tear.
3. 3
   prep

   Chop the vegetables.

   Finely chop the onion, mince the garlic, and dice the bell pepper and tomatoes. Set aside.

4. 4
   saute · ~7 min

   Cook the aromatic base.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add chopped onion and cook until soft and translucent (3-4 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   4.Stir in the diced bell pepper and cook until slightly softened (2-3 min).

   TIPDon't rush the onion — a good translucent base builds flavor for the filling.
5. 5
   saute · ~7 min

   Brown the ground turkey.

   1.Add the ground turkey to the skillet.

   2.Break it apart with a spoon and cook until no longer pink (5-6 min).

   3.Stir in cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.

   TIPLet the turkey sit undisturbed for a minute before breaking it up — it gets better color.
6. 6
   saute · ~5 min

   Add tomatoes and simmer the filling.

   1.Stir in the diced tomatoes.

   2.Cook until tomatoes break down and most of the liquid evaporates (4-5 min).

   3.Remove from heat and stir in lemon juice and fresh parsley.

   TIPThe filling should be fairly dry — excess liquid will make the wraps soggy.
7. 7
   assemble

   Assemble the wraps.

   1.Lay each blanched chard leaf flat on a clean surface, vein side up.

   2.Spoon about 2 heaping tablespoons of filling near the base of the leaf.

   3.Fold the sides over the filling, then roll up tightly like a burrito.

   TIPPlace rolls seam-side down to keep them from unfurling.
8. 8
   serve

   Serve warm with a dollop of yogurt.

   Arrange the wraps on a platter, add a generous dollop of yogurt, and serve warm.

   TIPA squeeze of extra lemon over the top just before serving brightens everything up.

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