How long does it take to make Swiss Chard Microgreens Breakfast Wraps?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated March 26, 2026
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Swiss Chard microgreens are best added fresh as a finishing ingredient. These wholesome wraps are filled with eggs, avocado, and fresh Swiss chard microgreens for a nutritious breakfast on the go.
This recipe takes approximately 15 min total.
Swiss Chard microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
4 large eggs
1 tablespoon milk
Salt and pepper to taste
2 whole wheat tortillas
1 avocado, sliced
1 cup Swiss chard microgreens
1 tablespoon salsa (optional)
In a bowl, whisk together the eggs, milk, salt, and pepper.
Heat a non-stick skillet over medium heat and scramble the egg mixture until fully cooked, about 5 minutes.
Lay each tortilla flat and layer with scrambled eggs, avocado slices, and Swiss chard microgreens.
Drizzle with salsa if desired, then roll the tortillas tightly and slice in half.
Serve immediately for a delicious and nutritious breakfast.
Swiss chard microgreens are distinguished by their vivid stem colors — red, yellow, and white — which come from betalain pigments, the same compound class found in amaranth and beets. They are used as a visual garnish, salad component, and smoothie green.
• Swiss chard and Swiss chard microgreens contain betalain pigments, the same class of compounds studied in amaranth, beets, and other brightly colored plants.
moderate evidence• Swiss chard is a recognized dietary source of vitamin K, magnesium, and beta-carotene (a Vitamin A precursor).
moderate evidence• Pigment intensity and nutrient content in Swiss chard microgreens vary by stem color variety and growing conditions.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017