So here’s the thing. I went to our local farmers market last weekend – the first time it’s been warm enough to go – and scored some totally awesome finds. Awesome for Wichita, that is.
You see, I used to live in Portland, Oregon, where farmers markets took up entire college campuses and housed hundreds of vendors, 5 of which sold nothing but strawberries. I had choices people, I had options. I was in produce heaven.
In Kansas, we’re in the heart of the Midwest where farming is supposed to be our gig, but for some reason farmers markets aren’t as abundant. It’s typically more of a picked-over tomato and homemade knickknack type of scene. To score some amazing looking carrots or fresh herbs or gorgeous heaps of kale is rare. Our markets simply don’t compare to coastal contenders.
But, but, at the recommendation of local friends I went to a market on the west side of town that boasted some of the freshest and biggest variety of produce I’ve ever seen in Kansas. I was so pleasantly surprised that I swiped up nearly $20 worth of organic goods and I’ve dedicated two entire recipes to my finds!
The first of which being this hippie-looking breakfast roll-up I’ve been digging that was originally inspired by my lovely friend Aubrey.
While on my cleanse, gluten was out of the picture, so I turned to green alternatives instead. At the market I scored some amazingly gorgeous rainbow swiss chard from the sweetest mother and daughter – along with a handful of kale – and immediately went home to make a hearty yet clean breakfast roll-up.
The concept is simple. Simply rinse and dry a large leaf of rainbow chard, carve the vein down a bit if it’s too thick (or remove it altogether), slather on a nut butter – I went with salty natural peanut butter – top it with other additions, such as flax, basil and a banana, and roll the whole thing up!
I call it breakfast, my co-workers call it “that weird thing I was eating.” I’m convinced they’re the ones missing out.
You know I’ve loved the flavors of peanut butter and basil for a while now, and this wrap takes it to a whole new level. The rainbow chard is slightly sweet and crisp, the peanut butter-banana meld together like a dream, the flax adds a bit of earthiness and the basil gives it a distinct almost minty flavor.
I could eat this wrap over a stack of pancakes all day long. Don’t get me wrong, pancakes are great. But sometimes a girl just needs her greens.
Peanut Butter Banana Basil Rainbow Chard Wrap
Ingredients
- 1 large rainbow swiss chard leaf (rinsed and dried)
- 1 1/2 Tbsp natural salted peanut butter (crunchy is best)
- 1 medium (perfectly ripe) banana
- 1 Tbsp flaxseed meal
- 1 handful basil
Instructions
- Flatten your rainbow chard and, with a knife, shave the stem down so it’s easier to roll up. Alternatively, cut out the bottom portion that tends to be more rigid.
- Starting at the bottom about 1/4 of the way up (see photos) smear on peanut butter, add flaxseed, banana and basil and roll the whole thing up like a regular wrap, tucking the sides in as you near the top. If your banana isn’t ripe/sweet enough, add a drizzle of honey or agave to sweeten.
- Secure with a tooth pick and cut in half. Or, simply grasp in your hands and enjoy immediately! I ate half at breakfast and carried the other half in a baggy for a snack later on. It was just as delicious a few hours later.
Notes
*Recipe inspired by my friend Aubrey from I Talk to Food.
Amanda Carol says
Made w store bought collards. Deveined the middle of the large leaves and cut ends off. Used flax, slivered almonds, honey, and basil….decided we needed p.b. Before biting into. A little basil, like three leaves each, went a long way. Reminded me of the vermicelli rolls w pb dipping sauce but way healthier. Def. a keeper! Thanks for the recipe
Wonderful! Thank you for the lovely review, Amanda! xo
Sherri says
Omgosh, I was looking for something to do with my banana that was getting ready to go instead of making muffins I found this. I did not have Swiss shard but I have a cabbage that I put it in oh my who would’ve ever guessed this is amazing
We’re so glad you enjoyed it! Thanks for sharing!
Dani says
Definitely was skeptical about this one but pleasantly surprised. These flavors combos are BOMB. Sent a video of me trying it for the first time to my friends and the reaction was so positive they all want the recipe now… HA – thanks for the original idea, loving it!
Amazing! Thanks for sharing, Dani!
Amber says
A friend told me to try this and I just had to because it’s too weird to pass up and I have basil and chard coming in from the garden. It IS good! I tried with three different types of basil and prefer it with Thai basil. I also used hemp seeds instead of flax. Super simple breakfast.
We’re so glad you enjoyed it, Amber! Thanks so much for the lovely review!
Julia says
This looked so awful I had to try it… now it’s my new favorite breakfast!!!!!!!! The basil complimented the banana and nut butter perfectly. The Swiss chard was fun and much more satisfying than a tortilla. Reminded me of something you’d see on chopped :)
haha, thanks for sharing, Julia!
Sara Hanlon says
Five years late on this, but it’s this wrap is life changing!
Late or not, you found it! :D
Harry & Patti VanDorp says
Oh my gosh, these are amazing.
Julia says
I had to try this because I was sure there this was going to be disgusting… but I was so wrong! You can barely taste the greens used to wrap the peanut butter and banana. Pleasently surpirsed by this one :)
So glad you loved it, Julia! :D
Mavis Jones says
didn’t have any chard but had some collard greens that i’m try to use up. enjoyed it. would have never thought of putting the combination together.
Kmac says
love it bb
!!!!!!
u da bom
ewa says
I just had that. Used sweetheart cabbage because that’s what I found in the supermarket and forgot the basil. WHERE has this thing been my whole life? This is breakfast from now on. If your obviously superior culinary creativity comes up with other ways of filling the wrap, please share. Please.
EandTripleT says
This is such a great recipe! I am very happy I found this blog. My boyfriend and I started one, EandTripleT, a little while back ago just for fun….and now I am seeing so many new opportunities.
Love this!
Fun site! Love the design and concept. Keep it up!
EandTripleT says
Thanks Dana! I appreciate that. Would you be willing to mention us in one of your posts? We would definitely do the same – although, we don’t get as much traction as you guys do (Yet :)).
Erika
Becca Clark-Hargreaves says
Hey, I just found your blog and was pretty excited when I discovered that you live in Wichita. I grew up in Gardner, Ks, also spending a great deal of time in Topeka where my dad lives. I moved to Seattle last September for my freshman year of college, but am spending this summer in Manhattan, living with my sister. Anyway, your blog is great and I look forward to digging through the archives.
So cool! Many readers are surprised to find out we’re in Wichita. it’s always a pleasant surprise to hear from fellow mid-westerners. Good luck in Seattle! Great city – we kind of love it there.
Kris says
So I had to come back and tell you that I tried and I loved it. And the peanut butter-basil combo?! Why was I not a believer before? :)
Richelle Smith says
Oh my! I was scrolling through ideas on Pinterest for rainbow chard and came across this. When I saw the picture of a banana in the leaf I was thinking what is that?! After clicking on it and seeing it was yours, I knew it had to be a winner. Then reading the ingredients and seeing basil I was even more blown away by this combo lol. This will be my breakfast tomorrow morning. Can’t wait to try!!
Yay! Let us know what you think! xo
Kris says
I am so intrigued by this, Dana. I’m all about eating veggies (especially the green ones) at any time of day and I make savoury green wraps regularly, but I have never thought to do a sweet version. I’m totally going to give this a try. P.S. I haven’t commented before (not sure why!), but I adore your blog!
you are so sweet! Glad you said hi. Always love hearing from readers!
Michelle @ Michelle's tiny kitchen says
This is life-changing. My go-to breakfast on busy mornings is whole wheat toast with peanut butter, flax, a banana and walnuts. LOVE the idea of starting the day with greens instead of bread. I would never have thought of this, it’s pure genius. Thank you!
Alexis @ Hummusapien says
This is SO gorgeous. Love the simplicity, the healthfulness, the ingredients, everything!
Abby says
This confuses my peanut butter lovin brain. And banana lovin brain. And greens lovin brain. And spaghetti (basil) lovin brain.
I need to try it!
Sarah C. says
Love that your coworkers call it “that weird thing you’re eating”! That has so happened to me a million times….
Erica@ Abbie and Erica's Adventures says
I’m intrigued! I saw your pb and basil post the other day and was thinking it was crazy, now I’m thinking ill actually try this combo out.
Kiran @ KiranTarun.com says
Nothing can go wrong with it involves PB. I’m literally dying to try this combo :D
Izy says
ahh this is so cool! Awesome idea for a fast breakfast.
You rule! :)
Olga says
What an interesting combination, theoretically in my mind should be a perfect one.. I just need to taste it. Thanks for the idea! Also I need to taste/test banana/basil pairing. I just discovered your both sites and love it. Awesome pictures too!
Clara says
I live in Wichita and would love to hear more details about this farmer’s market.
Clara, it’s the one at 21st and Ridge! Go check it out. Runs through October, every Saturday from 7-noon. Great produce and lovely people!
Natasha says
Omg! I attended kstate ( recent grad) my biggest complain was the lack of fresh produce! You would think being surrounded by farmland it would be in abundance. Anyways love this recipe and your creativity! You are a rock star
Thanks Natasha! I don’t know what the deal is with produce in Kansas. Weird, huh? In any case, glad to hear from a fellow Kansan. Cheers!
lindsay says
Oh how easy it that?! Definitely trying that out. YUM!
Lisa says
It looks so cute! But it’s not too bitter with the raw rainbow chard?
nope! the rainbow chard I got was actually not bitter at all – it was sweet even!
Caitlin says
loving this idea, lady!
Katrina @ Warm Vanilla Sugar says
So simple and awesome!! Totally trying this asap!
Tieghan says
In LOVE with this! So simple, so healthy and so good!