Prep 30 mins
Cook 14 mins
A totally yummy veggie wrap that is very filling. Something different for brown-bagging it. I keep the filling, spinach, and spreads separate and assemble at work. Just need a refrigerator to keep cool.
- 1⁄4 cup chopped walnuts
- 1 tablespoon margarine
- 1 large onion, diced
- 2 teaspoons minced peeled fresh ginger
- 4 teaspoons Madras curry powder
- 2 cloves garlic, minced
- 1 cup drained canned chick-peas, rinsed
- 3⁄4 cup couscous
- 3⁄4 teaspoon salt
- 1 cup boiling water
- 4 burrito-size flour tortillas, warmed
- 1⁄4 cup major grey chutney
- 1⁄2 cup plain low-fat yogurt
- 20 large spinach leaves
- Toast the chopped walnuts in a dry skillet over medium heat, stirring often, 2-4 minutes; set aside.
- Over medium heat, melt butter in a large non-stick skillet.
- Add in the onion and ginger; cook and stir for 3 minutes.
- Add in the curry and garlic; continue to cook and stir for 2 minutes (don't let the garlic get brown); remove from heat.
- Add in the chickpeas, couscous, salt, and 1 cup boiling water; stir.
- Cover and let sit for about 5 minutes or until all the water is absorbed.
- Fluff couscous with a fork; add in walnuts and stir to combine.
- Lay out the tortillas; spread about 1 tablespoon chutney and 2 tablespoons yogurt over each tortilla.
- Cover each tortilla with about 5 spinach leaves.
- Spoon 1/4 of the couscous mixture onto each tortilla in a thick horizontal strip across the bottom third (leave about 1/2 inch border from the sides of the tortilla).
- Wrap up burrito-style (fold in the sides of the tortilla, then roll up bottom to top).
- Cut in half on the bias and serve immediately.