HoT Chicken Veggie Wrap (Swiss Chard Wrap)

​Preheat oven to 375
Prep Time: 25 minutes
Cook Time: 45 minutes
13 x9 baking 
Makes 5-6 wraps (or bundles) 

Ingredients
1 – 1 ½  pound chicken breast, ground  (or ground chicken breast)
Head of organic Swiss chard (bunch should be 5-8 leaves)
½ sweet onion, diced
2 Tbsp EVOO 
1 large zucchini, diced
2 tsp dried parsley
½ tsp sea salt
½ tsp black pepper
1 tsp garlic powder
4 cups tomato “chunky” sauce (homemade or store bought)
1 cup gluten-free bread crumbs
8 ounces mozzarella, divided

Directions
1. Clean the Swiss chards really well.
2.Cut 4-5” from the bottom of chards off and dice them.
3.Put aside 4 of the best-looking large leaves. You can cut up the rest of the Swiss chards very small.
4.Dice the onion and zucchini.
5.In a large pan, sauté the onions, zucchini, and chards. Season with salt, parsley, pepper, and garlic powder. Cook for around 5 minutes.
6.*You can omit this step if you were able to purchase ground chicken breast.
Place the chicken breast in the food processor and grind until a mushy consistency like ground chicken breast.
7.Place the ground chicken breast in a bowl with the veggies, breadcrumbs, and ¾ of the cheese, and mix well. 
8. Cover the bottom of the baking dish with sauce.
9.Cut the stem in half only until it reaches the leaf.
10.Lay a Swiss chard on piece of parchment or cutting board, spoon 1/5 (or 1/6 according to how many good-sized leaves you have.) of the mixture onto the shard in a log shape and roll. Roll it up and place it in the baking dish.
11.Repeat the process for remaining leaves.
12. Cover the rolls in sauce completely.
13.Sprinkle the remaining cheese on top.
12. Place in the pre-heated oven for 45 minutes and you can see the bubbling! 
Serve with pasta! YUM!