Baked Swiss Chard Leaf Wraps stuffed with Orzo, Dried Cranberries, Apples, and Sour Creme

Baked Swiss Chard Leaf Wraps stuffed with Orzo, Dried Cranberries, Apples, and Sour Creme

(count on serving 3-6 Swiss Chard wraps per person)

Keep in mind the amount of the below ingredients can vary depending on how many wraps you are baking. 

The amounts listed below would serve ~2-4

These Wraps I served along with a Buckwheat-Chocolate Bread and sharp cheddar cheese. 

Swiss Chard Leaves, account for 1 large leaf per wrap

2-3 cups of orzo, cooked as directed and saving some of the pasta water. Then adding salt, pepper, olive oil, juice of one lemon and its zest, and herb of choice. Set aside. 

1 cup of dried cranberries

2 apples, finely chopped

8 oz of sour creme

1/2-1 cup of cashews

olive oil for adding into the orzo and for drizzling on top of wraps before baking

White wine vinegar for splashing over the wraps before baking

Remove stems from Chard and set the leaves aside.  Chop the stems and add them to the orzo mixture.  Next add in the chopped apples, and cranberries.  Toss all of this together adding pasta water if it seems slightly sticky. 

Lay out the Swiss Chard Leaves, having the orzo mixture and sour creme at hand.  Spread the sour creme out on one end of the swiss hard leaf and top with the orzo mixture.  Then you will roll the leaf and tuck under the sides and place in the shallow baking dish.  You will continue this process until you have made as many as you desire.  Ideally pick a baking dish that would tightly hold the amount of wraps you are going to make.  This helps all of the wraps stay nicley tight and together.  Remember not to over place to much orzo and sour creme on the leaf or it will not roll up well and all that you put on will fall out upon rolling.

Finally, drizzle some olive oil and splash some vinegar and sprinkle some salt and pepper over top the wraps.  Then put the cashews over top.  Put on lid and bake for 30 minutes or so.