Halloumi wraps with roasted chickpeas and a minty yoghurt sauce. These spicy wraps are super tasty, filling and great for lunch or dinner.
For the roasted chickpeas
- 1 150z can of cooked chickpeas (400g/240g drained) drained, rinsed and dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
For the minty yoghurt sauce
- 1/2 cup plain natural yoghurt (100g)
- 6 or 7 mint leaves chopped
- 1/2 lemon zest half the lemon
- 1 clove garlic minced
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
For the halloumi
- 1 small lime the zest of
- 1 1/2 tbsp olive oil
- 1 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/2 tsp dried cilantro/coriander leaf
- 1/4 tsp dried red chilli flakes
- 1 pack of halloumi (250g/8oz pack drained and rinsed under a cold tap then cut into thin slices
For the wraps
- 4 large soft wraps
- 1/2 cup baby spinach (80g)
- 8 cherry tomatoes sliced
- 4 scallions/spring onions the white part sliced thinly
- 1/4 of a medium English cucumber sliced
- A small handful each of mint leaves and parsley
- Lime wedges for serving.
Roast the chickpeas
Preheat the oven to 200C/392F.Drain, rinse and dry the chickpeas. Pour the chickpeas onto an oven tray. Drizzle 1 tablespoon of olive oil over the chickpeas then mix well. Sprinkle 1/2 teaspoon of smoked paprika, 1/2 tsp of ground cumin and 1/4 teaspoon of sea salt over the chickpeas. Give the tray a good shake making sure all the chickpeas are covered in the spices. Roast for 30 minutes or until the chickpeas are crispy, turn the chickpeas halfway through cooking.
Make the minty yoghurt sauce
Add all the ingredients for the sauce to a small bowl then mix well.Leave the sauce in the fridge until you are ready to serve it.
Fry the halloumi
Slice the halloumi into thin slices, I got eight slices out of my block.In a shallow dish mix together 1 teaspoon of ground cumin, 1/4 teaspoon of smoked paprika, 1/2 teaspoon of dried coriander/cilantro leaf, the zest of 1 small lime and 1/4 teaspoon of dried red chilli flakes.Heat a griddle pan or pan to medium heat.Brush each slice of the halloumi on each side with olive oil.Dip both sides of the halloumi into the spice mix.Place the halloumi on the griddle pan and cook each side until golden brown, about 3 or 4 minutes each side. You will need to do this in two batches.
Assemble the wraps
Place a wrap on a clean chopping board.Add a small handful of baby spinach down the middle of the wrap. Add some cucumber and tomato slices to the spinach.Top that with two slices of halloumi. Add a dollop of the minty yoghurt sauce. Add some sliced spring onions/scallions, a couple of mint leaves, a couple of parsley leaves then squeeze a little lime juice over it all. Add a tablespoon or two of the roasted chickpeas.Fold the bottom of the wrap up over the filling, then fold over each side.Serve immediately.
- Nutritional Information is approximate and is calculated using an online tool. It includes a serving of the yoghurt and a large white flour wrap/tortilla.
- Halloumi - try and buy good quality halloumi, look for authentic Cypriot halloumi. I always use full-fat halloumi for these.
- Wraps - I have used whole wheat and white flour large wraps for these, both work very well.
- Yoghurt - for the sauce I always you a full-fat plain, natural yoghurt.
- Chickpeas - if you have any chickpeas leftover, store them in an air-tight container and add them to soups or salad. They will keep for about a week.
- Can I make this gluten-free? Yes, just use your favourite gluten-free wraps.
- Can I make this vegan? Yes, you can, use vegan halloumi and a plant-based yoghurt to make the sauce.
- Can I freeze this? I don't recommend freezing this.
Calories: 462kcal | Carbohydrates: 49.4g | Protein: 23.6g | Fat: 20.6g | Saturated Fat: 12.3g | Cholesterol: 42mg | Sodium: 1221mg | Potassium: 23.6mg | Fiber: 7.1g | Sugar: 6.7g | Calcium: 711mg | Iron: 4mg