Moroccan Lamb & Apricot Burrito with Harissa Yogurt

Prepare the brown rice according to package instructions if not already cooked.

Dice 1/4 cup of dried apricots into small pieces and roughly chop 1 tbsp of almonds.

Finely dice 1/2 medium red onion and mince 2 garlic cloves.

Chop 2 tbsp each of fresh mint and cilantro.

Heat 2 tsp of olive oil in a skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.

Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.

Add 8 oz of ground lamb to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned.

Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the lamb. Stir to combine and cook for 1 minute to toast the spices.

Add 1/3 cup of chickpeas and the diced apricots to the skillet. Cook for another 2-3 minutes, stirring occasionally.

Stir in 1 tsp of honey and half of the chopped herbs. Remove from heat and let cool slightly.

In a small bowl, combine 1/3 cup of Greek yogurt, 1 tbsp of harissa paste, and 1 tbsp of lemon juice. Mix well to create the harissa yogurt sauce.

Warm the large flour tortilla in a dry pan or microwave for 15-20 seconds to make it more pliable.

To assemble the burrito, spread 2 tbsp of the harissa yogurt sauce in the center of the tortilla, leaving a 2-inch border.

Layer 3/4 cup of cooked brown rice over the sauce, followed by the lamb and apricot mixture.

Sprinkle the remaining herbs and chopped almonds over the filling.

Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the sides as you go.

For serving immediately: Return the burrito to a dry skillet and cook over medium heat for 1-2 minutes per side until golden and crisp.

For freezing: Wrap the burrito tightly in aluminum foil, then place in a freezer bag. Label with the date and freeze for up to 3 months.

To reheat from frozen: Remove foil, wrap in a paper towel, and microwave for 2-3 minutes, turning halfway through. For a crispy exterior, finish in a pan for 1-2 minutes per side.