Ingredients
Halloumi and Oil
- 1 tsp Sunflower oil
- 400 g (14 oz) Halloumi (2 packs)
Sticky Sauce
- 2 tbsp Honey
- 2 tbsp Sweet chilli sauce
- 2 tbsp Ketchup
To Serve
- 2 Little gem lettuces, finely shredded
- 1/2 Red onion, thinly sliced
- 250 g (9 oz) Cherry tomatoes, halved
- 1/2 Cucumber, thinly sliced
- 120 g (4 oz) Hummus
- 1 Lime
- 8 Small tortilla wraps
Instructions
- Make the sticky sauce: In a small bowl, combine the honey, sweet chilli sauce, and ketchup until well mixed to create the sticky sauce.
- Prepare the halloumi: Slice each block of halloumi into 8 even slices, yielding 16 total pieces.
- Fry the halloumi: Heat the sunflower oil in a pan over high heat. Once hot, add the halloumi slices and fry each side for 3-5 minutes, allowing the cheese to brown well. Avoid moving them too much to achieve a golden crust.
- Coat halloumi with sauce: Add the sticky sauce to the pan with the halloumi and turn the slices to coat them evenly. Cook for an additional 2-3 minutes until the sauce is warmed through and sticky.
- Warm the wraps: If desired, warm the tortilla wraps by microwaving them, wrapping in foil and heating in a low oven, or carefully toasting over an open flame to add texture and color.
- Assemble the wraps: Spread each wrap with hummus, then layer with shredded lettuce, cherry tomatoes, red onion, and cucumber. Top with the sticky halloumi pieces and finish by squeezing fresh lime juice over each wrap before rolling up and serving.
Notes
- You can customize the fillings based on your preference, such as adding avocado or different greens.
- For a veg-friendly version, ensure the hummus and chili sauce contain no animal-derived ingredients.
- Warming the wraps adds a nice texture contrast, but they can also be served cold.
- Halloumi is a salty cheese, so additional salt is usually unnecessary.
- Use a non-stick pan for easier cooking and browning of halloumi.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
