I’m excited to share my Sweet Chili Halloumi Wraps, where crispy grilled halloumi meets crunchy lettuce, carrots and cucumber with a drizzle of sweet chili sauce rolled into a soft tortilla, fitting neatly into Easy Light Recipes.

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I never thought a simple cheese and sauce could turn lunch into something this addictive. I mean halloumi, seared until the edges are golden and just a little squeaky, teaming up with sticky sweet chili sauce for a cheeky sweet heat.

It’s loud, it’s playful and somehow light enough for those quick meals when you dont wanna fuss. I keep making it for late afternoons, random guests, or when I’m scrolling Quick Dinner Recipes Vegetarian and spot something tempting.

These are the kind of Wrap Dinner Recipes I tell neighbours about, the ones you end up craving again and again.

Ingredients

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Halloumi: Salty, squeaky cheese; high in protein, moderate fat, great for grilling, adds chewy texture.
Sweet chili sauce: Sweet and spicy, mostly simple carbs, gives sticky glaze and sweet heat.
Flour tortilla: Soft carbohydrate base, quick energy, wraps everything up and keeps fillings tidy.
Lettuce: Crunchy, low calorie, adds freshness and fibre, balances richness and saltiness.
Carrot: Sweet, crunchy, vitamin A and fiber, gives color and light sweetness.
Cucumber: Cool, hydrating, mild flavour, adds crispness and a refreshing counterpoint.
Cilantro or mint: Herbaceous hit, bright citrusy notes, little calories, lifts flavors, use sparingly.
Toasted sesame seeds: Add nutty crunch and subtle oily richness, tiny nutrition boost.

Ingredient Quantities

225 g (8 oz) halloumi, sliced about 1/4 inch thick

4 large flour tortillas, about 8 inches each

2 cups lettuce, shredded or torn (romaine or butter lettuce)

1 medium carrot, peeled and julienned or grated (about 1 cup)

1 small cucumber, thinly sliced (about 1 cup)

1/3 cup (80 ml) sweet chili sauce

1 tbsp olive oil (optional)

1 lime (optional)

2 tbsp fresh cilantro or mint, roughly chopped (optional)

Salt and black pepper, to taste

1 tbsp toasted sesame seeds (optional)

How to Make this

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1. Pat 225 g halloumi slices dry with paper towel and cut about 1/4 inch thick, this helps them get crispy.

2. Prep the veg: shred or tear 2 cups lettuce, peel and julienne 1 medium carrot (about 1 cup), thinly slice 1 small cucumber (about 1 cup), chop 2 tbsp cilantro or mint if using, and toast 1 tbsp sesame seeds quickly in a dry pan if you want extra flavor.

3. Heat a nonstick or cast iron pan over medium heat, add 1 tbsp olive oil only if the pan is dry, don’t add too much or the halloumi will fry oily.

4. Fry or grill the halloumi in a single layer 2 to 3 minutes per side until golden and brown, dont overcrowd the pan or they’ll steam instead of crisp, transfer to a plate.

5. Warm 4 large flour tortillas (8 inch) in the same pan for about 15 seconds each side or wrap in foil and heat in a low oven, keeping them warm in a clean towel makes folding easier.

6. Spread about 1/3 cup sweet chili sauce across the center of each warm tortilla, you can reserve a little sauce for serving if you like it saucier.

7. Layer lettuce, carrot, cucumber, then place 3 to 4 slices of cooked halloumi on top, sprinkle chopped cilantro or mint, sesame seeds, and season with a little salt and black pepper to taste.

8. Squeeze a little lime juice over each wrap if using, then fold the sides in and roll tightly from the bottom up, tuck in the ends so it holds together.

9. Cut in half and serve right away while the halloumi is warm, if making ahead keep the sauce separate or the tortilla will get soggy.

Equipment Needed

1. Nonstick or cast iron skillet (10-12 inch) for frying halloumi and warming tortillas
2. Sharp chef knife for slicing cheese and veg
3. Cutting board
4. Paper towels to pat the halloumi dry
5. Vegetable peeler or julienne peeler (or box grater) for the carrot
6. Spatula or tongs to flip the halloumi and handle tortillas
7. Small bowl plus measuring spoons/cup for the sweet chili sauce
8. Plate and a clean kitchen towel to keep tortillas warm and rest the cooked cheese
9. Citrus juicer or fork for squeezing the lime (optional)

FAQ

Q: Can I grill or pan fry the halloumi? A: Yes. Heat a non stick pan or grill to medium high, brush the slices with a little oil if you want, and cook about 2 to 3 minutes per side until golden and slightly crisp. Don’t overcook or it gets rubbery. Slice about 1/4 inch like the recipe says.

Q: How do I stop the wraps getting soggy? A: Pat cucumbers and lettuce dry, don't drown the wrap in sweet chili sauce, and add sauce right before eating. Layer lettuce against the tortilla first as a moisture barrier, that helps a lot.

Q: Can I make these ahead or pack them for lunch? A: Yes, but keep components separate. Store fried halloumi, veggies and tortillas in airtight containers and assemble just before eating. Halloumi will keep 3-4 days in the fridge, tortillas a few days if sealed.

Q: Is there a vegan swap for halloumi? A: Halloumi itself is not vegan. Swap with firm tofu (press it, marinate in a bit of sweet chili or soy, then pan fry) or use a store bought vegan cheese made for frying. Check the chili sauce label too, some brands are vegan and some arent.

Q: Any tips for extra flavor or crunch? A: Yup, add chopped cilantro or mint, a squeeze of lime, sliced avocado, pickled red onion or toasted sesame seeds. Crushed peanuts or a drizzle of spicy mayo also give great texture and kick.

Q: Should I season the halloumi with salt? A: Taste it first, halloumi is naturally salty so you usually only need black pepper. If you add extra salt it'll likely be too salty, especially with sweet chili sauce on top.

Sweet Chili Halloumi Wraps Recipe Substitutions and Variations

Halloumi: swap for firm tofu, pressed and pan fried until golden, or use paneer for a similar squeaky texture and mild taste
Flour tortillas: use pita pockets, flatbreads, or gluten free wraps if you need a gluten free option
Sweet chili sauce: mix sriracha with honey and a splash of rice vinegar, or use sweet and sour sauce
Lettuce: replace with shredded cabbage for extra crunch, or baby spinach or mixed salad greens for a softer bite

Pro Tips

– Get the cheese really dry and slice on a slight angle so each piece has more surface area to brown. If you want extra crunch dust the slices very lightly with cornflour before frying, it makes a surprisingly good crust.

– Preheat the pan until it’s properly hot, then add just a whisper of oil. Put the halloumi in and leave it alone until a good golden crust forms, flipping only once. Moving them too soon or overcrowding will make them steam not crisp.

– Stop soggy wraps by using a barrier layer: put lettuce or grated carrot between the sauce and the tortilla so the chili sauce doesnt soak through. If you need to make them ahead, keep the sauce and wet veg separate and assemble at the last minute.

– For more complex flavor try a quick finishing glaze: brush the hot slices with a bit of sweet chili mixed with lime or soy in the last 20 seconds of cooking so it caramelizes a little. Or sprinkle chopped mint or cilantro straight after cooking so the heat releases the aroma.

– Keep things tidy when serving or packing by rolling tight and wrapping in parchment or foil, or secure with a toothpick. If you’re holding cooked halloumi for a short time, rest it on a wire rack in a low oven so it stays warm and crisp, not soggy.

Sweet Chili Halloumi Wraps Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

463

kcal

Equipment: 1. Nonstick or cast iron skillet (10-12 inch) for frying halloumi and warming tortillas
2. Sharp chef knife for slicing cheese and veg
3. Cutting board
4. Paper towels to pat the halloumi dry
5. Vegetable peeler or julienne peeler (or box grater) for the carrot
6. Spatula or tongs to flip the halloumi and handle tortillas
7. Small bowl plus measuring spoons/cup for the sweet chili sauce
8. Plate and a clean kitchen towel to keep tortillas warm and rest the cooked cheese
9. Citrus juicer or fork for squeezing the lime (optional)

Ingredients

225 g (8 oz) halloumi, sliced about 1/4 inch thick
4 large flour tortillas, about 8 inches each
2 cups lettuce, shredded or torn (romaine or butter lettuce)
1 medium carrot, peeled and julienned or grated (about 1 cup)
1 small cucumber, thinly sliced (about 1 cup)
1/3 cup (80 ml) sweet chili sauce
1 tbsp olive oil (optional)
1 lime (optional)
2 tbsp fresh cilantro or mint, roughly chopped (optional)
Salt and black pepper, to taste
1 tbsp toasted sesame seeds (optional)

Directions

Pat 225 g halloumi slices dry with paper towel and cut about 1/4 inch thick, this helps them get crispy.
Prep the veg: shred or tear 2 cups lettuce, peel and julienne 1 medium carrot (about 1 cup), thinly slice 1 small cucumber (about 1 cup), chop 2 tbsp cilantro or mint if using, and toast 1 tbsp sesame seeds quickly in a dry pan if you want extra flavor.
Heat a nonstick or cast iron pan over medium heat, add 1 tbsp olive oil only if the pan is dry, don't add too much or the halloumi will fry oily.
Fry or grill the halloumi in a single layer 2 to 3 minutes per side until golden and brown, dont overcrowd the pan or they'll steam instead of crisp, transfer to a plate.
Warm 4 large flour tortillas (8 inch) in the same pan for about 15 seconds each side or wrap in foil and heat in a low oven, keeping them warm in a clean towel makes folding easier.
Spread about 1/3 cup sweet chili sauce across the center of each warm tortilla, you can reserve a little sauce for serving if you like it saucier.
Layer lettuce, carrot, cucumber, then place 3 to 4 slices of cooked halloumi on top, sprinkle chopped cilantro or mint, sesame seeds, and season with a little salt and black pepper to taste.
Squeeze a little lime juice over each wrap if using, then fold the sides in and roll tightly from the bottom up, tuck in the ends so it holds together.
Cut in half and serve right away while the halloumi is warm, if making ahead keep the sauce separate or the tortilla will get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.