Chicken Wrap with Feta, Dates, Lettuce, Parsley & Curried Carrot Salad

Directions

1. Wash and dry all fresh produce.
2. Juice the lemon into a medium bowl and add the yogurt, olive oil, Dijon, and spices; finely chop the parsley and stir it in to make a dressing.
3. Heat a nonstick skillet over medium-high heat and pat the chicken dry; cut it into bite-sized pieces.
4. Swirl a little oil in the hot skillet, then add the chicken with salt, pepper, cumin, cinnamon, and curry powder; cook, stirring until browned and cooked through, about 4–5 minutes; transfer to a plate and reserve the pan with its juices.
5. Grate the carrots on a clean board and fold them into the dressing until coated; set the carrot mixture aside.
6. Slice the red onion into thin half-moons and add to the skillet; cook until softened, about 3–4 minutes.
7. Add a splash of apple cider vinegar to the skillet and cook, stirring constantly, until reduced, about 1 minute; return the chicken and any juices to the pan, then fold in the dates and feta until just combined and off the heat.
8. Shred the butter lettuce and warm the tortillas briefly if desired; divide the chicken mixture and lettuce among the tortillas, top with a portion of carrot salad, roll tightly, and cut in half to serve.