Swiss chard salad has been a regular at our family dinners for as long as I can remember. It’s one of the most humble, comforting salads I know. Over the years I started adding tofu to my own version, both for the protein and because it takes the texture up a notch. Now I pack the whole thing into tortillas, and you get a full meal that still tastes like home.

Why You’ll Love This Recipe:

A comforting, protein-packed filling with a warm, spiced flavor
Naturally vegan and dairy-free Great for meal prep, the filling keeps well for days
Easy to customize with whatever pesto or spread you have on hand

Key Ingredients & Substitutions:

Swiss chard – both the leaves and stems are used here, just make sure to remove the tough fibers from the stems before cooking.
Harissa – a spicy North African chili paste that adds a warm kick. Use more or less depending on your spice preference.
Firm tofu – adds protein and a nice bite to the filling.
Coriander pesto – the recipe uses this coriander pesto as a base for the tortillas, but any pesto, sundried tomato spread, or roasted pepper paste works well too.

Pro Tips for Success:

Blanch the swiss chard briefly before sautéing, this softens it and helps mellow any bitterness.
Cook the filling until the liquid fully evaporates, this keeps the wraps from getting soggy.
Warm the tortillas on a skillet before assembling, they’re much easier to roll that way.
Want the classic Moroccan-style chard salad instead? Just skip the tofu and cook until all the liquid evaporates.

Serving Suggestions

Serve warm, right after assembling, for the best texture
Add a side of hummus or a simple cucumber salad
Great for a packed lunch, just keep the filling and tortillas separate until you’re ready to eat

FAQ

How long does the filling keep? Up to 5 days in an airtight container in the fridge (up to a week if made without tofu).
Can I make this ahead? Yes, but store the filling and tortillas separately, assembled wraps can get soggy in the fridge.
Can I skip the tortillas? Yes, the filling is also great served over rice.
Can I use a different spread? Yes, any pesto, sundried tomato spread, or roasted pepper paste works well instead of coriander pesto.

Looking for more tasty recipes?

Swiss Chard and Tofu Wraps

Prep Time 20

Cook Time 20

Total Time 40

Servings: wraps

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Ingredients:

1 large bunch fresh Swiss chard (about 10 leaves)
2 medium onions finely chopped
6 garlic cloves thinly sliced
6 oz (150g) firm tofu cut into ½-inch (1cm) cubes
2 tbsp olive oil
1 tbsp harissa
1 tsp cumin
½ tsp chili flakes (optional)
Juice of ½ lemon
½ tsp salt
½ tsp freshly ground black pepper
10 whole wheat tortillas
Pesto or spread of choice for the base of the tortillas (see Key Ingredients)
½ cup cilantro leaves (about 2 sprigs per tortilla)

Instructions:

Prep the chard: Wash the leaves and stems well. Using a small, sharp knife, remove the tough fibers from the stems. Finely chop the leaves and stems, then add to a pot of boiling water. Bring back to a boil and cook for about 5 minutes. Drain well.
Cook the filling: Heat the olive oil in a large sauté pan. Add the chopped onions and cook for about 5 minutes, until they start to turn golden. Add the garlic and cook for another minute. Add the chopped chard, harissa, cumin, chili flakes, salt, pepper, and lemon juice. Stir well, lower the heat to medium-low, and cook for 10 minutes, stirring occasionally. Add the tofu and cook for another 3 minutes, until the liquid has evaporated and the chard stems are soft. Taste and adjust seasoning as needed.
Assemble: Warm a tortilla on a skillet if you like, then spread a tablespoon of pesto over it. Add 2-3 tablespoons of the chard and tofu filling, then 6-8 cilantro leaves. Roll it up, folding in about a third of the tortilla first, then rolling the sides in to form a pocket.
Store: Keep the filling (without the tortillas) in an airtight container in the fridge for up to 5 days.

Notes:

Don’t store assembled wraps in the fridge, the tortillas will get soggy. Keep the filling and tortillas separate and assemble right before serving.
For a classic Moroccan-style chard salad, skip the tofu and cook until all the liquid evaporates. This version keeps in the fridge for up to a week.
Prefer rice instead of tortillas? The filling is just as good served over a bowl of rice.

Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils