Sweet Chilli Halloumi Wrap

When fresh crunch and savory cheese meet with a hint of heat this Sweet Chilli Halloumi Wrap delivers a quick lunch or light dinner that feels far more special than the effort involved It is perfect for speedy weeknights or sharing at outdoor gatherings

I whipped this up on a rainy Saturday and we loved how fun and easy it was to assemble at the table with my kids picking their own toppings

Ingredients

• low fat halloumi: brings protein and a satisfying salty bite slice thinly for best texture and use a reputable brand for even melting
• sweet chilli sauce: adds tangy spice and a touch of sugar look for one with visible chili seeds for authentic flavor
• rapeseed oil or olive oil: for frying both give a light crispness to the cheese
• cucumber: split between grated for tzatziki and sliced for crunch
• greek yogurt: gives creamy coolness and works best with full fat for richness
• baby gem lettuce: offers mild flavor and holds up well in wraps
• carrot: for color and extra crunch grated fresh for sweetness
• garlic: brings aromatic depth when marinated and fried with cheese
• lime juice: lifts the yogurt sauce and brightens all the flavors
• fresh coriander: gives a burst of herby fragrance always pick bright green unbruised leaves
• large white wraps: big enough to hold all the fillings and easy to fold
• salt and pepper to taste: bring everything to life
• optional chilli flakes: for those who love extra heat

Instructions

Marinate the Halloumi:

Combine the halloumi slices with sweet chilli sauce in a bowl and mix so both sides are evenly coated Let this sit for at least fifteen minutes in the fridge up to overnight for deeper flavor Add chilli flakes now if you want extra kick

Fry the Halloumi:

Pour oil into a non stick pan and warm it over medium heat Lay the marinated halloumi slices flat and fry for about two minutes per side Turn once golden with caramelized edges Add the minced garlic halfway through and let it sizzle beside the cheese infusing fragrance

Make the Tzatziki:

Grate one third of the cucumber and squeeze out moisture with a tea towel Mix the cucumber with greek yogurt a few drops of lime juice and a generous pinch of salt This gives a cooling creamy element to balance the chilli heat

Prep the Veg:

Rinse lettuce leaves and pat dry Slice the rest of the cucumber as thinly as you can Grate or julienne the carrot for long wispy pieces Wash and pluck the coriander leaves Leave everything ready for quick assembly

Assemble the Wraps:

Lay a wrap flat Spread a generous spoonful of tzatziki across the center Layer with crisp lettuce sliced cucumber carrot and a line of warm fried halloumi Sprinkle with coriander and add more sweet chilli sauce or tzatziki if you like Bring up the sides and roll tightly

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My absolute favorite piece is the squeaky golden edges on the halloumi They remind me of late summer afternoons grilling with friends still warm and sweet from the sun Everyone grabs a wrap straight from the board and it never fails to bring smiles

Storage Tips

Wrap any leftovers tightly in parchment and foil then refrigerate up to two days For the freshest flavor keep fillings and wraps stored separately and assemble just before eating Rewarm halloumi briefly in a dry pan to restore the crispy crust

Ingredient Substitutions

Swap baby gem lettuce for butter lettuce or even crunchy iceberg Use roasted red pepper strips if you are out of carrot Try mint instead of coriander for a new fresh twist Gluten free wraps make this recipe work for almost everyone

Serving Suggestions

These wraps pair perfectly with a big salad or a handful of lightly salted crisps For picnics or packed lunches wrap tightly in foil and pack an extra tub of tzatziki to dip between bites They are also a fun base for sharing platters let everyone build their own

Cultural and Historical Context

Halloumi cheese is a Cypriot classic known for keeping its shape on the grill Its popularity makes it a star for vegetarian dishes in Middle Eastern and Mediterranean cuisine Blending sweet chill sauce nods to global spice blends and adds brightness

Seasonal Adaptations

swap in pea shoots or rucola in spring for a fresh take use ribboned courgette when cucumber is out of season add diced sun ripe tomatoes in the summer for extra juiciness

Success Stories

Friends devoured these wraps at my last movie night They praised how the hot cheese played against the cool yogurt and crunchy veg I loved watching each person find their favorite combination My little one always asks for extra tzatziki and carrot

Freezer Meal Conversion

You can freeze the fried halloumi by placing slices on parchment in a container It reheats best in a dry hot pan to bring back the crisp Only freeze the cheese and wraps not the veg or yogurt which lose texture on thawing

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Your wraps will always be a hit with a little extra tzatziki and a warm golden halloumi slice on top Serve and enjoy while still warm

Frequently Asked Questions

→ How do I keep halloumi from becoming rubbery?

Fry the halloumi until golden, about 2 minutes per side, and serve immediately. Avoid overcooking for best texture.

→ Can I use a different sauce instead of sweet chilli?

Yes, swap sweet chilli for sriracha or harissa for a spicier alternative, or use barbecue sauce for a smoky twist.

→ What could I substitute for Greek yogurt in the tzatziki?

Try plain plant-based yogurt for a dairy-free option, or use standard plain yogurt for a lighter result.

→ Which wraps work best for this dish?

Large white wraps are ideal, but whole wheat or gluten-free tortillas also hold the fillings well.

→ How should leftovers be stored?

Keep ingredients separately in airtight containers in the fridge; assemble wraps just before eating for freshness.