Steamed Seitan and Rainbow Chard Wraps with Ginger-Sesame Glaze

Prepare the seitan by slicing it into thin, uniform matchsticks. Toss these in a small bowl with the Asian style garlic sesame sauce until well-coated.

Wash the rainbow Swiss chard leaves, patting them dry. Trim away the thicker parts of the fibrous stems to ensure the leaves remain pliable.

Arrange a bamboo steamer basket over a pot of boiling water. Place the seitan strips inside for 5 minutes, until they are hot and have absorbed the aromatic garlic and sesame notes.

Remove the seitan and place a small portion of the steamed strips onto the center of each chard leaf.

Drizzle the Asian ginger dressing lightly over the filling for a bright, acidic punch that cuts through the savory umami of the seitan.

Roll the leaves tightly into compact, bite-sized bundles. Serve immediately while the seitan is warm and the chard is vibrant and slightly softened from the residual heat.