ROASTED PEPPER & HALLOUMI WRAPS
For some fast finger food, roll up some roasted pepper and halloumi wraps
Provided by Good Food team
Categories Lunch, Main course, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
- Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.
Nutrition Facts : Calories 561 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.91 milligram of sodium
HALLOUMI WRAPS
Lightly spiced halloumi combined with the Indian flavours of a cooling raita and mango chutney makes the perfect vegetarian wrap filling. Each wrap provides 492 kcal, 21g protein, 47g carbohydrate (of which 10g sugars), 23g fat (of which 13g saturates), 4g fibre and 3.1g salt.
Provided by Sunil Vijayakar
Categories Main course
Yield Serves 2-4
Number Of Ingredients 15
Steps:
- Mix together the curry powder, yoghurt, lemon juice and olive oil. Coat the halloumi in the marinade, cover and chill in the fridge for at least 1 hour.
- Meanwhile, make the raita by mixing all the ingredients together in a small bowl. Season well with salt and pepper and chill in the fridge.
- Preheat the grill to medium-high.
- Thread the marinated halloumi pieces onto two metal skewers, reserving any leftover marinade. Cook the halloumi skewers under the grill for 5-7 minutes, turning regularly and brushing over any remaining marinade. Once the halloumi pieces are golden-brown and beginning to char, remove them from the skewers and set aside.
- Warm the wraps for 20 seconds each in a microwave, then fill with the halloumi, raita, mango chutney and Baby Gem lettuce.
Nutrition Facts : Calories 492kcal, Carbohydrate 47g, Fat 23g, Fiber 4g, Protein 21g, SaturatedFat 13g, Sugar 10g
SATAY CHICKEN SALAD WRAPS
Steps:
- Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
- While the chicken is marinating, prepare the Asian Mayonnaise.
- Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
- In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.
HALLOUMI WRAPS WITH CRUNCHY ZA'ATAR CHIPS
Dust chips with za'atar spices and wrap them in warm flatbreads with halloumi and spiced tzatziki for an easy, crowd-pleasing veggie dinner.
Provided by Cassie Best
Categories Dinner
Time 1h10m
Number Of Ingredients 17
Steps:
- Cut the potatoes into 1cm-thick chips - leave the skin on, or peel first, if you prefer. Tip into a pan of cold salted water and set aside while you make the flatbreads.
- Mix the yogurt and flour with a pinch of salt to make a soft dough. If it feels too sticky, add a little more flour. Knead gently for a minute or two until smooth and elastic, then divide into four pieces. Cover with a clean tea towel and set aside.
- Heat the oven to 200C/180C fan/gas 6. Bring the pan of chips to the boil, reduce the heat and simmer for 8-10 mins until the potatoes start to soften - you should be able to easily break a chip in half. Drain and leave to steam-dry in the colander for 5 mins. Drizzle a large baking tray with the veg oil and put in the oven for a few minutes to heat up.
- Carefully tip the chips into the tray of hot oil, season with salt and scatter with the za'atar and oregano. Use a fish slice to carefully turn the chips in the oil until well-coated, then bake for 25-30 mins, shaking the tray every 10 mins until crisp.
- Meanwhile, mix the ingredients for the tzatziki together, and chill until ready to serve. Will keep covered and chilled for a day.
- Flour a work surface and roll out each piece of dough into a roughly 25cm round. Heat a frying pan over a medium heat and cook each for 2-3 mins on each side until puffed up and golden in spots. Wrap in foil and keep warm in a low oven.
- Tip the chopped tomatoes and cucumber triangles into individual bowls and set aside. Squeeze half the lemon over the red onions and season with a little salt, scrunch together and set aside. Cut the remaining lemon half into wedges.
- Slice each halloumi block into eight pieces. Heat the olive oil in a frying pan over a medium-high heat and cook the halloumi for 1-2 mins on each side until soft and golden. Generously spread each flatbread with the tzatziki, then top with a handful of the chips, tomatoes, cucumbers, red onions and halloumi. Squeeze over a lemon wedge, then wrap up and serve with extra chips and tzatziki on the side.
Nutrition Facts : Calories 945 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 4.5 milligram of sodium
HALLOUMI FAJITAS
Try these halloumi tortilla wraps with avocado for a quick and easy after-school meal. Serve with chilli sauce or soured cream
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.
- Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn't break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.
- Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges).
- Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.
Nutrition Facts : Calories 692 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 4.1 milligram of sodium
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HALLOUMI WRAPS - THE LAST FOOD BLOG
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5/5 (23)Category LunchCuisine VegetarianCalories 462 per serving
- 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.
- 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.
- 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.
- 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.
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