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Mediterranean Chicken Wrap with Apricots and Spinach Recipe

Name: Mediterranean Chicken Wrap with Apricots and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 large spinach tortillas; 1/2 kg chicken breasts, boneless skinless; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon cumin, ground; 1/2 teaspoon curry powder; 2 tablespoons extra virgin olive oil; 4 medium carrots; 1/2 cup plain Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/4 cup dried apricots, chopped; 100 g goat cheese, crumbled; 1/2 cup baby spinach leaves; 1/2 small red onion, thinly sliced

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This wrap is filled with juicy chicken, sweet apricots, and fresh spinach. It's all rolled up in a soft tortilla with tangy goat cheese and a spiced yogurt sauce. It's a yummy meal for lunch or dinner.

Ingredients

4 large spinach tortillas

1/2 kg chicken breasts, boneless skinless

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon cumin, ground

1/2 teaspoon curry powder

2 tablespoons extra virgin olive oil

4 medium carrots

1/2 cup plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/4 cup dried apricots, chopped

100 g goat cheese, crumbled

1/2 cup baby spinach leaves

1/2 small red onion, thinly sliced

Method

Wash and dry the baby spinach leaves and set aside.

Juice half a lemon into a large bowl. Add the Greek yogurt, Dijon mustard, 1 tablespoon olive oil, apple cider vinegar, cumin, curry powder, and a pinch of salt. Whisk to combine the dressing and set aside.

Preheat a skillet over medium-high heat. While the skillet heats up, pat the chicken dry with paper towels and cut into bite-sized pieces. Season with salt and pepper.

Add the remaining 1 tablespoon of olive oil to the skillet and swirl to coat the bottom. Add the seasoned chicken and cook, stirring occasionally, until golden and cooked through, about 6-7 minutes. Transfer the chicken to a plate and set aside.

Using a clean cutting board, peel, trim, and coarsely grate the carrots. Add the grated carrots to the bowl with the dressing and toss to combine.

In the same skillet used for the chicken, add the sliced red onion and cook over medium heat until softened, about 3-4 minutes.

Return the chicken to the skillet with the onions, then add the chopped apricots and goat cheese. Stir to combine and warm through, then remove from heat.

Lay out the spinach tortillas on a flat surface. Divide the chicken mixture evenly among the tortillas, then add a handful of baby spinach leaves on top of each.

Roll up the tortillas tightly to enclose the filling. Cut each wrap in half diagonally and serve with the carrot salad on the side.

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