Easy halloumi wrap
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
- Dietary
- Egg-freeVegetarian
Once you know how to cook golden, crispy halloumi, the options are endless, but pairing it with hummus and salad in an easy wrap is a great place to start. If you like it spicy, add a drizzle of hot sauce.
Each serving provides 790 kcals, 33g protein, 45g carbohydrates (of which 11g sugars) 51g fat (of which 21g saturates), 10g fibre and 4g salt.
By Sarah Cook
Ingredients
- 100g/3½oz halloumi
- 1 tbsp olive oil
- 1 large soft flour tortilla wrap
- 3 tbsp hummus
- 1 large carrot, peeled into ribbons
- handful spinach leaves
- freshly ground black pepper
To serve (optional)
- sweet chilli sauce, Tabasco or sriracha
- sliced olives, diced sundried tomatoes, pickled chillies, sliced red onion
Method
Slice the halloumi into 1cm/½in thick strips and season with pepper.
Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly.
Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm.
