April 29th, 2014
By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.
In a pot over high heat, combine sweet potato, rice, water, salsa, chickpeas and chia seeds and bring to a boil. Cover and reduce temperature to medium-low; simmer until everything is tender but not mushy, about 10 minutes.
Remove pot from stove and mix in cheese, lime juice, green onions and cilantro until combined.
Line each chapatis with 2 chard leaves. Divide sweet potato mixture between chapati, piling in the centre. Fold side closest to you over mixture, then fold sides in and roll to close. (If not serving immediately, cover tightly with plastic wrap and refrigerate.)
Heat a panini grill to medium heat. Grill each wrap until crisp and golden, about 3 minutes. Cut each sandwich in half and serve with Raita, if desired.
To make Raita: In a small bowl, combine yogurt, mint, garlic and cucumber. Season with salt and freshly ground pepper to taste.
402 calories, 9 g fat, 228 mg calcium, 659 mg sodium, 65 g carbohydrates, 10 g fibre, 13 g protein. Excellent source of vitamins A and K, thiamine, folate, iron, magnesium, manganese and selenium; very high source of fibre; good source of vitamin C and calcium; source of omega-3.