Golden Chickpea Curry Wraps with Toasted Walnut Crunch

Curried Couscous, Spinach, and Chickpea Wrap 🌯

Overview:

This Curried Couscous, Spinach, and Chickpea Wrap recipe is a delightful option for lunch or snacks, boasting a tantalizing combination of flavors and textures. With a prep time of just 30 minutes and a cook time of 14 minutes, it’s a convenient choice for busy days. Packed with nutritious ingredients like spinach, chickpeas, and walnuts, it’s not only delicious but also filling, making it perfect for brown-bagging or enjoying on the go.

• Total Time: 44 minutes
• Servings: 4
• Calories per Serving: 541
• Rating: ⭐⭐⭐⭐⭐ (based on 1 review)

Ingredients:

• 1/4 cup walnuts
• 1 tablespoon margarine
• 1 onion, diced
• 2 teaspoons fresh ginger, minced
• 4 teaspoons Madras curry powder
• 2 cloves garlic, minced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup couscous
• 3/4 teaspoon salt
• 3/4 cup boiling water
• 4 burrito-size flour tortillas
• 1/4 cup chutney
• 1/2 cup plain low-fat yogurt
• 20 fresh spinach leaves

Instructions:

1. Toast the Walnuts:

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   • Heat a dry skillet over medium heat.
   • Add chopped walnuts and toast, stirring often, for 2-4 minutes until fragrant and lightly browned.
   • Set aside for later use.

2. Prepare the Curry Mixture:

   • In a large non-stick skillet over medium heat, melt the margarine.
   • Add diced onion and minced ginger, cooking and stirring for about 3 minutes until softened.
   • Stir in the Madras curry powder and minced garlic, continuing to cook and stir for an additional 2 minutes. Be careful not to let the garlic brown.
   • Remove the skillet from heat.

3. Cook the Couscous and Chickpeas:

   • To the skillet with the curry mixture, add the drained chickpeas, couscous, salt, and boiling water.
   • Stir well to combine, then cover the skillet and let it sit for about 5 minutes until all the water is absorbed.
   • Fluff the couscous with a fork, then add the toasted walnuts and mix everything together.

4. Assemble the Wraps:

   • Lay out the flour tortillas and spread about 1 tablespoon of chutney and 2 tablespoons of yogurt over each tortilla.
   • Arrange about 5 spinach leaves on top of each tortilla.
   • Spoon 1/4 of the couscous mixture onto each tortilla, forming a thick horizontal strip across the bottom third of the tortilla, leaving about 1/2 inch border from the sides.

5. Wrap It Up:

   • Fold in the sides of each tortilla, then roll up from the bottom to form a burrito-style wrap.
   • Cut each wrap in half diagonally for serving.

Serving Suggestions:

These wraps are best enjoyed immediately, while the flavors are fresh and vibrant. Serve them as a satisfying lunch or snack, either at home or on the go. For a complete meal, pair them with a side salad or a cup of soup.

Nutritional Information:

• Calories: 541
• Fat: 14.9g
  • Saturated Fat: 2.8g
• Cholesterol: 1.8mg
• Sodium: 1161.9mg
• Carbohydrates: 85.3g
  • Fiber: 9.3g
  • Sugar: 5.6g
• Protein: 17.8g

Tips:

• To make this recipe even quicker, you can prepare the curry mixture and couscous filling ahead of time and store them separately in the refrigerator until ready to assemble the wraps.
• Feel free to customize the fillings to suit your taste preferences. You can add diced vegetables, cooked quinoa, or shredded chicken for extra protein.
• If you’re making these wraps for a crowd, set up a wrap assembly station with all the ingredients laid out, allowing everyone to customize their wraps to their liking.

Enjoy the delightful fusion of flavors and textures in these Curried Couscous, Spinach, and Chickpea Wraps! They’re sure to become a favorite in your lunch rotation.