Curried Couscous Spinach And Chickpea Wrap

---

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.

---

Steps

---

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.

---

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.

---

Wrap up burrito-style.

---

Cut in half on the bias and serve immediately.

---

Ingredients

---

walnuts, margarine, onion, fresh ginger, madras curry powder, garlic, canned chick-peas, couscous, salt, boiling water, burrito-size flour tortillas, chutney, plain low-fat yogurt, spinach leaves