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Leafy greens stuffed with antioxidant-rich fillings make for deliciously healthy party apps or solo snacks.
Chipotle Chicken Romaine Wraps
Radishes plus pomegranate seeds plus spicy chicken deliver the crowd-pleasing combo of heat and sweet.
- 2 tbsp olive oil
- 1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
- 1/4 tsp black pepper
- 2 tbsp canned chipotle chilies in adobo, chopped
- 1 head romaine lettuce, separated into 16 leaves
- 8 radishes, thinly sliced
- 1 cup pomegranate seeds
- 1 cup tomato salsa (optional)
In a large skillet over medium heat, warm oil. Cook chicken and black pepper until chicken starts to brown, 5 minutes. Add chilies and cook until chicken is cooked through, 1–4 minutes. Top romaine leaves with chicken, radishes, and pomegranate seeds. Serve with salsa, if desired.
NUTRITIONAL INFO 60 calories per two wraps, 6 g fat (1 g saturated), 6 g carbs, 2 g fiber, 20 g protein, 74 mg sodium
See also 3 Healthy Chili Recipes for Fall
Sweet Beet and Chèvre Chard Wraps
Honey and goji berries tamp the earthiness of beets, while vinegar adds a pleasantly sour note.
- 2 lbs baby beets, peeled, trimmed, and quartered
- 1/4 cup dried goji berries
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb Swiss chard (16 leaves), trimmed
- 8 scallions (greens and whites), thinly sliced
- 2 oz goat cheese, crumbled
In a small saucepan filled with water, bring beets to a boil. Reduce heat to a simmer and cook until beets are fork tender, 45–50 minutes; drain and return to saucepan. Add goji berries, honey, vinegar, salt, and black pepper. Toss well. Top chard leaves with beet mixture, scallions, and goat cheese.
NUTRITIONAL INFO 94 calories per two wraps, 2 g fat (1 g saturated), 17 g carbs, 4 g fiber, 4 g protein, 347 mg sodium
See also 3 Squashes Perfect for Fall
Squash “Noodle” Collard Wraps
Peppery mustard greens pair perfectly with delicately sweet butternut squash noodles in a rich peanut sauce. If you don’t own a spiralizer, many grocery chains now sell ready-made veggie noodles.
1 butternut squash (2–3 lbs), peeled, seeded, and with neck separated from base
1/3 cup creamy peanut butter Zest and juice of one lime
2 tbsp reduced-sodium soy sauce
1 tbsp minced ginger
1 small clove garlic, minced
1 tsp light-brown sugar or stevia
2 tsp sriracha (optional) Olive oil cooking spray 1 bunch collard greens (16 leaves), trimmed
1 tbsp sesame seeds
Using a spiralizer, process the neck of the squash into spaghetti-style noodles. In a large bowl, whisk peanut butter, 2 tbsp water, lime zest and juice, soy sauce, ginger, garlic, brown sugar, and sriracha (if desired) until smooth. Coat a large stockpot with cooking spray and place over medium-high heat. Add squash noodles and cook, tossing often, until soft, 3–5 minutes. Toss noodles in peanut sauce. Spoon squash noodles onto collard leaves and sprinkle with sesame seeds.
NUTRITIONAL INFO 135 calories per two wraps, 7 g fat (1 g saturated), 17 g carbs, 5 g fiber, 6 g protein, 203 mg sodium