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.