A spicy, Moroccan inspired chicken and apricot salad enclosed in a whole wheat wrap is the perfect lunch on a crisp Autumn day. The spices are comforting, the wraps are quick to put together, and they are incredibly (deceptively) healthy. The apricot pairs so well with the yoghurt-spice coating, adding a little bit of something sweet, lifting the simple wrap to a new level.
Ingredients 3/4 cup Greek yoghurt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground chipotle powder (adjust this according to how spicy you like your food)
3 cups shredded roast chicken
A handful of dried apricots, reconstituted*, roughly chopped
1/2 cup sliced almonds
1/2 cup diced celery
1/3 cup diced green onions
6 whole wheat wraps
sea salt and freshly cracked black pepper
In a large bowl, mix together the yoghurt and dried spices.
Add all other ingredients and mix well, making sure everything is well coated.
Spoon onto wraps and wrap to enclose the filling (you may like to add some rocket or baby spinach to the wrap as well, i did this with the leftovers!).
Note: To reconstitute the apricots, leave to soak in a bowl with just enough hot water to cover the fruit for at least 2 hours (or until the fruit has softened considerably).