Sweet Potato, Queso Fresco, and Swiss Chard Wraps


6 cups peeled, boiled, and mashed sweet potatoes
1/4 cup browned onions
1  cup queso fresco
1/4 cup cilantro
1/2 cup squeezed lime
Salt and Pepper to taste
30 large Rainbow Swiss Chard leaves, de-stemmed



Time: 30 minutes

These creamy rich wraps are so good, your students will forget they’re eating healthy!


  1. Mix together first 5 ingredients together.
  2. Add salt and pepper to taste.
  3. Using medium saucepan, add 1 inch of water to the bottom and place chard leaves in a few at a time, and cook 2 minutes or until leaves become slightly tender and bright green. Remove and drain.
  4. Add one teaspoon of filling to each leaf and roll up, tucking in the sides of the leaf at the end.
  5. Serve immediately or refrigerate for up to one day.