Curried Couscous, Spinach, and Chickpea Wrap

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“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.”

Ingredients Nutrition


  1. Toast the chopped walnuts in a dry skillet over medium heat, stirring often, 2-4 minutes; set aside.
  2. Over medium heat, melt butter in a large non-stick skillet.
  3. Add in the onion and ginger; cook and stir for 3 minutes.
  4. Add in the curry and garlic; continue to cook and stir for 2 minutes (don't let the garlic get brown); remove from heat.
  5. Add in the chickpeas, couscous, salt, and 1 cup boiling water; stir.
  6. Cover and let sit for about 5 minutes or until all the water is absorbed.
  7. Fluff couscous with a fork; add in walnuts and stir to combine.
  8. Lay out the tortillas; spread about 1 tablespoon chutney and 2 tablespoons yogurt over each tortilla.
  9. Cover each tortilla with about 5 spinach leaves.
  10. 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).
  11. Wrap up burrito-style (fold in the sides of the tortilla, then roll up bottom to top).
  12. Cut in half on the bias and serve immediately.

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