- In a small bowl mix together the yogurt with the curry powder, then add the apricots and mango chutney. Cover the bowl and keep in the fridge.
- To make the meatballs, place mince, ketchup/brown sauce, onions, herbs, pepper and red pepper in a large bowl and using your hands mix well, making sure the vegetables are mixed into the meat.
- Then shape them into 12 small balls the same size, and cook them on a baking tray in the oven (Gas Mark 6, 200°C) or slowly in a frying pan for approximately 10-15 minutes, make sure they are nice and brown and piping hot in the middle.
- Roll up a tortilla wrap into a cone shape, hold the bottom and then fill with some salad, 3 meatballs and top with a spoonful of the delicious curry dip.