Moroccan Wraps With Chicken and Halloumi

1. Marinate your chicken/vegetables or halloumi strips in your chosen Moroccan spices and leave for 25 minutes or ideally, overnight. Then cook for 10 minutes and leave to cool on the side once ready.

2. While it's cooking, finely slice the red cabbage and grate your carrot. Add both to a bowl with a good glug of olive oil, seasoning and combine well. Click the red cabbage ingredient for the full recipe.

3. For the garlic yoghurt, simply mince the garlic (or finely chop) and add to the yoghurt with a pinch of seasoning.

Wraps: I recommend using normal wraps if you are taking it in for lunch as it's easier to wrap up. For dinner, try using flatbread or even flat naan bread and warm up in a frying pan, best tip!

4. Spread the hummus on the wrap (click the hummus ingredient for the recipe), pile on the cabbage slaw, then place the chicken/halloumi strips, a good dollop of the garlic yoghurt, a sprinkling of chopped mint and finish with some cheeky pink onions (click the pink onion ingredient for the recipe)!

Wrap it up and get stuck in!

BIFF, BOSH, MOROCCAN NOSH!

Red cabbage: Did you know it has double the iron of green cabbage? This delivers oxygen to your muscles and helps you to exercise or general day-to-day activities for longer. If you feel you are always tired, it means you need a high iron diet. Red cabbage is also very cheap to buy and can be enjoyed in many ways. Try my Raw Red Cabbage Salad and be surprised how good it really can be!