Curried Couscous, Spinach, and Chickpea Wrap

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READY IN: 44mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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