Wash and thoroughly dry the kale. Remove thick stems and tear leaves into bite-sized pieces. Place kale in a large mixing bowl. Add 1 tablespoon olive oil and sprinkle 1 teaspoon sea salt over the kale. Using your hands, massage the oil and salt into the kale for 2–3 minutes until the leaves darken and soften.

In a small bowl, whisk together lemon juice, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, remaining 2 teaspoons sea salt, and black pepper until emulsified. Pour the dressing over the massaged kale, toss to coat evenly, then cover and let marinate at room temperature for at least 15 minutes (or refrigerate up to 2 hours).

Couscous and Mix-ins

Bring 1 cup vegetable broth or water to a boil in a small saucepan. Stir in 1 cup couscous, remove from heat, cover and let sit 5 minutes. Fluff with a fork and transfer to a bowl to cool slightly.

While couscous is warm, add chopped sun-dried tomatoes, chopped cilantro (or parsley), sliced green onions, and lemon zest. Stir to combine. Taste and adjust with a pinch of salt or a squeeze of lemon if needed.

Spicy Elements

If making the spicy version: finely chop the jalapeño (leave seeds for extra heat, remove for mild). Stir the jalapeño and red pepper flakes into the couscous mixture to distribute heat evenly. If serving non-spicy, omit jalapeño and red pepper flakes or serve them on the side.

Wrap Assembly

Warm each spinach wrap briefly in a dry skillet over medium heat (about 10–15 seconds per side) or microwave 10 seconds wrapped in a damp paper towel. Lightly brush each warmed wrap with a little olive oil to keep pliable.

Lay a warmed wrap flat. Place about 1/2 cup baby spinach in the center, top with approximately 1 cup marinated kale (drained slightly if very wet), and spoon about 1/4 to 1/3 cup couscous-sun-dried tomato mixture over the kale. Leave 1–2 inches clear at the far edge for folding.

Fold the bottom edge up over the filling, fold in both sides, then roll tightly to close. Repeat with remaining wraps and fillings.

Slice each wrap in half on the diagonal. Serve immediately with lemon wedges on the side. For transport, wrap tightly in parchment or foil to hold shape.