Moroccan chicken pockets

Serves 1

• Pitta bread

• Shredded, skinless chicken breasts

• A handful of dried apricots

• A handful of parsley

• Greek yogurt

• Iceberg lettuce, shredded

1.      Cut open the pitta bread, either cut in half across the middle or slice along the side, whatever you prefer.

2.      Stuff half the pitta with the shredded lettuce.

3.      Chop the dried apricots and mix with the shredded chicken, yogurt and parsley.

4.      Fill the rest of the pitta with the chicken mixture.

https://www.goodto.com/recipes/moroccan-chicken-pockets