4 dried apricots, chopped

1 tbsp chopped parsley

1 medium onion, chopped

2 tbsp olive oil

½ coffee cup , sweet wine

Pepper

3.In a nonstick skillet add the olive oil over high heat and cook the tenderloin till it becomes brown. Once browned ,add wine, cover and lower heat. Bake for about 20 minutes. If necessary add a little water. Allow to cool slightly, cut into slices and sprinkle with parsley.

For 4 servings:
4 Lebanese pita bread

400g grilled chicken

8 tbsp Greek yoghurt 2%

4 tsp mustard

1 carrot cut into strips

1 cucumber, cut into strips

1 red pepper cut into strips

A little thyme / oregano

1. In a bowl mix the yogurt, mustard, oregano and thyme until you form a homogeneous mixture.
2. In the center of a Lebanese pita bread put 2 tbsp of the yogurt mixture and top with about 100g of chicken, cut into strips.
3. Over the chicken, add some of our vegetables that where cut into strips.
4. Wrap the chicken roll.
5. Repeat this process 4 times to wrap up all 4 of the chicken rolls.