Apricot Chicken Wrap with Jasmine Rice, Pinenuts Baby Spinach and Lemon Aioli

Serves 4

Ingredients

• 8 x 30g Lion of Sahara Dried Apricots
• 2 chicken breasts
• 2 tspn fresh ginger grated
• 1 small cucumber sliced Aioli
• 420ml can coconut cream
• 4 lavish bread
• 3 cups jasmine rice, cooked
• 1 spanish onion sliced
• 1/2 cup pine nuts roasted
• 50gms spinach leaves

Aioli

• 1 cup low fat mayonnaise
• 2 tspn seeded mustard
• juice of 1 lemon
• 1 garlic clove, crushed
• salt and pepper
  

Slice chicken breast in half, place in shallow pan, add apricots, coconut cream, fresh ginger, salt and pepper. Poach on medium heat until all the chicken is white. Slice when cooled. Combine rice, onion, coriander, pine nuts, cucumber and spinach leaves.

To make Aioli:
Mix all ingredients, add chicken, rice mix and aioli together. Place mixture one end of the lavish bread and roll. Place in a sandwich press or in the oven until warmed. Cut in half on an angle and serve.

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