Halloumi Wrap

Name: Halloumi Wrap
Cook time: 20 min
Total time: 20 min
Ingredients: 4-5 tbsp Ballymaloe 100 Recipe Sauce; 2 large tortilla wraps; 200g halloumi, sliced; 1 handful of rocket; 1 red pepper, sliced; olive oil; balsamic glaze (optional)

Serves 2

Cook: 20 mins

4-5 tbsp Ballymaloe 100 Recipe Sauce

2 large tortilla wraps

200g halloumi, sliced

1 handful of rocket

1 red pepper, sliced

olive oil

balsamic glaze (optional)

Method

Step 1

Preheat the oven to 200C (180C fan).

Step 2

On a baking tray, toss the pepper slices in some olive oil and season with salt and pepper. Roast them in the oven for 10-12 minutes, until soft and lightly charred. Set aside afterwards.

Step 3

Meanwhile, heat a non-stick frying pan over medium heat. Add the halloumi slices and fry for 2-3 minutes per side, until golden and crisp. Remove from the pan and set aside.

Step 4

Gently warm up the sauce in a small saucepan or microwave.

Step 5

Warm the tortilla tortillas briefly to soften them. Once warm, place them on a plate and spread the sauce as a base. Create the filling by layering rocket leaves, roasted peppers and your halloumi slices in the middle of the wrap. Drizzle over the balsamic glaze (if using).

Step 6

Fold the bottom up and fold the sides tightly.

Chef's Tips

Delicious served by itself or alongside some crisp (sweet) potato wedges.

Serving Suggestions & Notes

Make it hot: Add a drizzle of chilli oil for a spicy twist.|Add some fresh crunch: If you are looking to bulk out the filling or just prefer a few fresh vegetables in your wrap, freshly diced cucumbers and tomatoes will pair nicely.|Swap the base: Falafel work beautifully in this wrap too if you do not feel like halloumi.|For a healthier alternative, use wholemeal or seeded wraps.