These Sweet Chili Halloumi Wraps offer an irresistible combination of spicy, sweet, and savory flavors encased in a warm tortilla. The crispy, golden halloumi cheese pairs perfectly with crunchy fresh vegetables, elevated by a sweet chili drizzle for an exciting vegetarian meal that’s quick and satisfying.
Perfect for lunch or a light dinner, these wraps are simple to prepare yet flavorful enough to keep you coming back. They also work beautifully for meal prep, offering a fresh, delicious bite anytime you need.
- Crispy halloumi cheese delivers a rich, savory, and chewy texture popular in vegetarian dishes.
- Sweet chili sauce adds a perfect balance of spicy and sweet notes that brighten up every bite.
- Easy to assemble and flexible with ingredients, making it ideal for quick meals or customizable servings.
Ingredients
- Halloumi cheese: 8 ounces sliced ½-inch thick, for a firm yet crispy texture when pan-fried.
- Tortilla wraps: 2 to 4 (flour, flatbread, or gluten-free), to hold the filling and wrap it securely.
- Red bell pepper: Thinly sliced for sweetness and a crunchy bite in the wrap.
- Cucumber: Julienned to add a refreshing, crisp contrast to the salty halloumi.
- Red onion: Thinly sliced for a mild pungent flavor and crunchy texture.
- Lettuce leaves: About 1 to 2 per wrap; adds freshness and a light crunch.
- Sweet chili sauce: 3 tablespoons for drizzling, providing a sticky, sweet-spicy glaze that complements the cheese.
- Olive oil: 1 tablespoon used for frying halloumi to a golden brown finish.
- Optional avocado: Adds creaminess and healthy fats to balance flavors.
- Optional fresh herbs: Cilantro or parsley for a fresh, herbaceous aroma and taste.
- Optional pickled vegetables: Adds acidity and an extra crunch for more flavor complexity.
Instructions
- Prepare Halloumi Cheese
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Begin by slicing the halloumi cheese into ½-inch thick pieces for even cooking. Heat a non-stick skillet with olive oil over medium heat and fry each slice for 2 to 3 minutes per side until they develop a golden, crispy crust. This step enhances the cheese’s flavor and gives it a delightful texture without becoming rubbery.
- Prep the Fresh Vegetables
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Thinly slice the red bell pepper and red onion, then julienne the cucumber for a crisp texture. Tear the lettuce leaves into manageable sizes to make the wrap easier to fold. Keeping vegetables fresh and crunchy ensures a satisfying contrast to the salty, warm halloumi.
- Assemble the Wraps
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Lay out each tortilla on a flat surface, then spread a generous ¾ tablespoon of sweet chili sauce across the surface to balance the savory with sweet and heat. Layer halloumi slices first, followed by bell pepper, cucumber, onion, and lettuce. Add optional toppings like avocado or herbs to enhance flavor and texture.
- Wrap It Up
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Fold the bottom edge of the tortilla over the filling, then fold or roll the sides tightly to create a burrito-style wrap. This method helps keep all the ingredients contained for easy eating without spills.
- Optional Final Toast
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For an extra crispy exterior and warm filling, lightly toast the assembled wraps in the dry skillet or oven for 1 to 2 minutes. This step melts the halloumi slightly and adds a delightful texture to the wrap without losing crunch inside.
- Assemble the wraps just before serving to avoid soggy tortillas from moisture in vegetables or sauce.
- Use medium heat when frying halloumi to prevent overcooking, which can lead to a rubbery texture.
- Pre-cut vegetables can be stored for up to 3 days refrigerated to save prep time.
Storage Tips
Halloumi can be cooked ahead and stored separately in an airtight container for up to 3 days. Keep fresh vegetables refrigerated and assemble wraps right before eating to maintain crunch and flavor.
Serving Suggestions
Serve these wraps with a side of crisp salad or some homemade tzatziki for dipping to enhance the Mediterranean-inspired flavors. They also pair well with cold beverages like iced tea or sparkling water with lemon for a refreshing meal.
- Use a non-stick or well-seasoned grill pan for perfectly golden halloumi without sticking.
- Experiment with flavors by adding tzatziki or a honey drizzle for extra depth and variety.
- Swap tortillas for large lettuce leaves as a low-carb alternative that still holds the fillings well.
FAQs
- Can I use a different cheese instead of halloumi?
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While halloumi works best due to its firm texture and ability to fry without melting, you can try paneer or a firm mozzarella for a milder flavor.
- How do I prevent the wraps from getting soggy?
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Keep the fried halloumi and crunchy vegetables separate until just before assembly. Also, avoid over-saucing and eat wraps soon after preparation.
- Can these wraps be made gluten-free?
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Yes, simply use gluten-free tortilla wraps or substitute with large lettuce leaves as a naturally gluten-free option.
- What can I add for extra protein?
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For more protein, add chickpeas or grilled tofu alongside the halloumi to boost nutritional value while keeping it vegetarian.
- Are these wraps suitable for meal prep?
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Yes, prep all components separately and assemble just before eating to keep textures fresh and enjoyable.
Sweet Chili Halloumi Wraps
Equipment
- 1 non-stick skillet or grill pan (optional)
- 1 knife
- 1 cutting board
- 1 mixing bowl
- 1 spatula or tongs
- 1 small bowl for sauce spreading optional
Ingredients
- 8 oz halloumi cheese sliced ½-inch thick
- 2 to 4 tortilla wraps flour, flatbread, or gluten-free
- 1 red bell pepper thinly sliced
- 1 cucumber julienned
- ½ red onion thinly sliced
- 1 to 2 lettuce leaves
- 3 tablespoons sweet chili sauce
- 1 tablespoon olive oil
- Optional toppings: avocado fresh herbs (cilantro or parsley), pickled vegetables
Instructions
- Slice halloumi evenly into ½-inch thick pieces.
- Heat olive oil in a skillet over medium heat and fry halloumi for 2 to 3 minutes per side until golden and crispy, then remove from heat.
- Prepare vegetables by slicing bell pepper and red onion thinly, julienning the cucumber, and tearing the lettuce leaves.
- Spread sweet chili sauce evenly over each tortilla or wrap.
- Layer halloumi slices on top of the sauce, then add the prepared vegetables and optional toppings.
- Fold the bottom edge of the wrap over the filling, then roll or fold the sides to form a burrito-style wrap.
- Optionally, lightly toast the wraps in a skillet or oven for warmth and crisp edges before serving.
Notes
- Assemble wraps just before eating to avoid sogginess; keep halloumi and vegetables separate if preparing ahead.
- Cook halloumi on medium heat to avoid rubbery texture.
- Variations include adding olives, sun-dried tomatoes, tzatziki, sriracha, mango chutney, or honey drizzle.
- Use large lettuce leaves instead of tortillas for a low-carb option.
- Store pre-cut vegetables refrigerated for 2–3 days; cooked halloumi can be stored separately.
- Best eaten immediately for freshness.
