Moroccan Chicken And Roast Vegetable Wraps

• 1 large carrot, cut into batons
• 1 large parsnip, cut into batons
• 1 large onion, sliced
• spray olive oil
• 500g skinless chicken breast fillets
• 2 teaspoons Moroccan seasoning
• 6 slices mountain bread
• 220g tub KRAFT French Onion Dip
• 50g baby spinach leaves
• 1 cup tzatziki dip
• 1 punnet snow pea sprouts

1. Place vegetables on a baking dish, spray with oil and bake at 200C for 30-40 minutes or until golden and tender.
2. Coat the chicken with the seasoning and chargrill for 10-12 minutes or until cooked through.
3. Slice whilst warm.
4. Spread each mountain bread with french onion dip.
5. Top with the spinach, chicken, hot vegetables, tzatziki and lastly the snow peas.
6. Roll to enclose the filling.
7. Serve warm.

carrot, parsnip, onion, olive oil, seasoning, bread, onion, baby spinach leaves, snow

Taken from www.kraftrecipes.com/recipes/moroccan-chicken-roast-vegetable-wraps-103426.aspx (may not work)