Step 1

Add vinegar, sugar and salt to a medium saucepan and bring to a simmer. Stir until sugar dissolves.

Step 2

Add carrots to a heat-proof bowl, and pour vinegar mixture over top.

Step 3

Allow to cool to room temperature.

Step 4

Bring a large pot of salted water to a boil.

Step 5

Remove large thick stalks at end of chard leaves. Blanch chard leaves in batches in boiling water for 10-15 seconds until just pliable.

Step 6

Remove from water and cool to room temperature. Pat dry with paper towels. Set aside.

Step 7

Whisk together the vinegar, sesame oil, peanut butter, ginger, soy sauce, and honey in a medium bowl. Season with a pinch of salt.

Step 8

Fold in shredded chicken, peanuts, green onions and cilantro, and mix until combined.

Step 9

Lay out a chard leaf on a clean work surface. Layer a second leaf to cover any holes.

Step 10

Add chicken mixture, quick pickled carrots, then avocado and herbs.

Step 11

Sprinkle with sesame seeds.

Step 12

Roll up like a burrito. Slice in half on the bias to serve.