I wrote about flour tortillas last week, therefore naturally - here’s my favourite wrap recipe. Obviously, one that involves tortillas. Me and my second half used to make these often in our East London flat and we have perfected the recipe since. Actually, he was the one who introduced me to halloumi – I immediately understood what the fuss is about. I love the saltiness of the cheese combined with a bunch of crunchy vegetables, tangy yoghurt and sweet mango chutney. When you grill halloumi, it sort of turns from stiff to soft & smoky – really good and addictive.
I didn’t want to determine the portions here because it really is up to you: some people prefer more veggies, others like a bigger serving of cheese, etc. etc. Arrange all of the ingredients on the kitchen counter and figure out what works best for you.
Prep + cooking time: 15 mins | 1 packet halloumi (250g) serves 2-3 people
- Halloumi cheese
- Iceberg lettuce
- Natural yoghurt (not greek, get the thinner kind)
- Mango chutney
- Flour tortillas, you can also make them at home using this recipe
- Chili powder (optional)
Wash iceberg lettuce, dry and chop thinly. Cut cucumber into thin slices, slice the tomatoes.
Preheat a cast iron or other heavy duty skillet, add sliced halloumi and cook on both sides on medium heat until it turns brown and slightly crispy on the outside.
Arrange chopped veggies & grilled halloumi slightly off the middle of your tortilla. Drizzle with yoghurt and chutney, sprinkle some chili if you like things spicy, roll it into a wrap and enjoy immediately while halloumi is still warm.