Cut the stems off of the red chard leaves.
Fill a large pan with water and bring it to a boil. One by one, place each leaf in the pan and simmer for 20-30 seconds each.
After the 20-30 seconds, gently rinse each leaf with cold water. Then, flatten each leaf onto a towel to dry. Ensure that the leaf has been straightened out and that it’s as smooth and as flat as possible.
Cook your chicken. I boil mine on the stove in water for 10-15 minutes or until cooked through. Once the chicken is cooked, place it into a large bowl and shred with two forks or by using a hand mixer.
Wash and chop grapes and celery, then combine them in a bowl with the walnuts, spices and mayo.
Once the chicken is cool, fold it into the other ingredients and season the chicken salad with salt and pepper to taste. Place one or two red chard leaves down on a plate and place a spoonful or two of chicken salad down the center of the stem. Note: Using one leaf will make it easier to bite into but it might be a little on the flimsy side.
To make the wrap, fold in the two ends and roll the longer side like you would a burrito.
Cut in half and enjoy!
