Sweet Chili Halloumi Wraps
These wraps combine crispy halloumi, fresh vegetables, and sweet chili sauce for a flavorful, quick vegetarian lunch or dinner that's easy to prepare and perfect for meal prep.
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.