Vegetarian Sweet Chili Halloumi Wraps (Printer-friendly)
Crispy fried halloumi with fresh vegetables and sweet chili sauce in warm tortillas
# What You Need:
→ Dairy
01 - 8 oz halloumi cheese, sliced into ½-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 tablespoons sweet chili sauce
09 - 1 tablespoon olive oil
→ Optional Garnish
10 - Fresh coriander leaves
11 - Lime wedges
# How to Make It:
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 Tips:
01 -
- The salty crunch of Halloumi against sweet chili sauce is the kind of flavor combination that makes people pause and ask whats in this
- You can prep all the vegetables ahead and just fry the cheese when you're ready to eat, making it perfect for busy weeknights or last-minute lunches
02 -
- Halloumi releases quite a bit of liquid when frying, so don't crowd the pan or you'll end up boiling instead of frying
- These wraps are best eaten immediately while the cheese is still warm and the vegetables retain their crisp texture
03 -
- Soaking your sliced Halloumi in cold water for 30 minutes before cooking reduces saltiness if you find it too intense
- A cast iron skillet creates the best crust on the cheese, though non-stick works perfectly fine if that's what you have