Vegetarian Sweet Chili Halloumi Wraps (Printer-friendly)
Crispy halloumi with fresh vegetables and sweet chili sauce in soft tortillas
# What You'll Need:
→ Dairy
01 - 9 oz halloumi cheese, sliced into 1/2 inch thick strips
→ Vegetables
02 - 1 small cucumber, julienned
03 - 1 large carrot, peeled and julienned
04 - 1 small red bell pepper, thinly sliced
05 - 2 oz mixed salad greens
06 - 2 spring onions, thinly sliced
→ Wraps & Sauces
07 - 4 large flour tortillas or flatbreads
08 - 4 tbsp sweet chili sauce
09 - 1 tbsp olive oil
→ Optional Garnish
10 - Fresh coriander leaves
11 - Lime wedges
# How to Prepare:
01 - Heat olive oil in a non-stick skillet over medium heat. Add halloumi strips and fry for 2-3 minutes per side until golden brown. Remove from pan and set aside.
02 - Warm tortillas in a dry skillet or microwave for 10-15 seconds until pliable.
03 - Lay each tortilla on a flat surface. Spread 1 tablespoon of sweet chili sauce down the center of each.
04 - Arrange equal portions of salad greens, cucumber, carrot, red bell pepper, and spring onions over the sauce.
05 - Top each wrap with fried halloumi strips.
06 - Garnish with fresh coriander and a squeeze of lime juice, if desired.
07 - Fold the sides of each tortilla inwards, then roll up tightly from the bottom to enclose the filling.
08 - Slice in half and serve immediately.
# Expert Advice:
01 -
- The salty cheese against sweet chili hits every craving at once
- Ready in 25 minutes but tastes like takeout from that place you love
- Customizable based on whatever veggies are languishing in your crisper
02 -
- Halloumi releases liquid as it cooks so do not crowd the pan or you will boil instead of fry
- Overfilling seems generous but makes rolling a disaster
- These do not keep well so eat them right after assembly
03 -
- Pat halloumi dry with paper towels before cooking for better browning
- Use a cast iron skillet if you have one for the best crust
- Let the cheese rest for 30 seconds after cooking so it firms up slightly