Curried Couscous Spinach and Chickpea Wrap
Elevate your lunch game with these vibrant Curried Couscous Spinach and Chickpea Wraps! Packed with protein-rich chickpeas, nutrient-dense baby spinach, and fluffy couscous infused with bold curry powder, cumin, and paprika, this recipe delivers a burst of flavors and textures in every bite. Wrapped in wholesome whole wheat tortillas and optionally layered with creamy hummus, these wraps are not only delicious but also nutritious. Perfect for meal prep or a quick 30-minute meal, they’re seasoned with zesty lemon juice and a touch of warmth from garlic and onions. Serve them as a satisfying vegan lunch or dinner option that’s packed with plant-based goodness and spices!
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Recipe Information
Ingredients
- 1 cup couscous
- 1 cup vegetable stock
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup canned chickpeas, drained and rinsed
- 4 cups baby spinach
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large whole wheat wraps
- 0.5 cup hummus (optional)
Instructions
In a medium saucepan, bring the vegetable stock to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic, curry powder, ground cumin, and paprika. Cook for another 1-2 minutes until fragrant.
Add the chickpeas to the skillet and cook for 3-4 minutes, stirring occasionally. Set aside the chickpea mixture in a separate bowl.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the baby spinach and cook until wilted, about 2-3 minutes.
Combine the cooked couscous, chickpea mixture, spinach, lemon juice, salt, and black pepper in a large bowl. Stir until well mixed.
Warm the whole wheat wraps in a dry skillet or microwave for easier rolling.
Spread a thin layer of hummus (if using) on each wrap. Spoon the curried couscous, spinach, and chickpea mixture onto the center of each wrap.
Fold the sides of the wrap inward, then roll tightly from the bottom up to form a burrito-style wrap.
Cut each wrap in half if desired and serve immediately. Enjoy!
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6954 mg | 302% | |
| Total Carbohydrate | 276.9 g | 101% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 25.3 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
