Directions

1. Boil a kettle. Fill a saucepan halfway and dissolve your chicken stock cube. Submerge both chicken breasts and poach on a medium-low heat for 15-20 mins until cooked through. (I keep mine just below a simmer).

2. Meanwhile, combine your Greek yoghurt, mayo, curry powder, honey, apricots, lemon zest, lemon juice, salt and pepper together in a mixing bowl.

3. Remove your chicken from the pan and shred it up using two forks.

4. Stir your chicken through the sauce. And slice your red cabbage.

5. Time to wrap it up! Dollop your coronation chicken into the wrap followed by you coriander and rocket. Roll it up and enjoy!
6. This coronation chicken filling is also perfect with flatbreads, blinis, or even stuffed in mini Yorkshire puddings for a party bite.