A lightly toasted tortilla is smeared with creamy hummus and filled with salty grilled halloumi, Moroccan-spice baby marrow & onion slices, and fresh tomato and cucumber. Add dollops of tangy yoghurt and you’ve got yourself a new favourite for the weeknight dinner!
Halloumi & Baby Marrow Wrap
Halloumi & Baby Marrow Wrap
with yoghurt, hummus & green leaves
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Cucumber
- Flour Tortilla
- Flour Tortillas
- Green Leaves
- Halloumi
- Hummus
- Low Fat Plain Yoghurt
- NOMU Moroccan Rub
- Red Onion
- Red Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
KEEP IT MARROW
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and the baby marrow chunks. Fry for 5-6 minutes until browned and cooked through, shifting occasionally. In the final minute, add the rub. Remove from the pan, season, and cover to keep warm.
PREP STEP
In a bowl, combine the halved baby tomatoes, the Cucumber half-moons, seasoning, and a drizzle of oil.
HALLOU, IS IT MI YOU’RE LOOKING FOR?
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel and cut into bite-sized pieces.
TOTALLY TOASTY
Return the pan, wiped down, to a medium heat. When hot, dry toast the tortilla for 30-60 seconds per side until heated and lightly crisped.
CHOW DOWN TIME!
Time to assemble! Smear the Hummus over half the tortilla. Top with some of the shredded salad leaves, some of the onion & baby marrow, some of the tomato & Cucumber, and some of the halloumi chunks. Dollop over the yoghurt. Wrap it up and serve any remaining fillings on the side. Enjoy, Chef!
KEEP IT MARROW
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and the baby marrow chunks. Fry for 5-6 minutes until browned and cooked through, shifting occasionally. In the final minute, add the rub. Remove from the pan, season, and cover to keep warm.
PREP STEP
In a bowl, combine the halved baby tomatoes, the Cucumber half-moons, seasoning, and a drizzle of oil.
HALLOU, IS IT MI YOU’RE LOOKING FOR?
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel and cut into bite-sized pieces.
TOTALLY TOASTY
Return the pan, wiped down, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
CHOW DOWN TIME!
Time to assemble! Smear the Hummus over half the tortillas. Top with some of the shredded salad leaves, some of the onion & baby marrow, some of the tomato & Cucumber, and some of the halloumi chunks. Dollop over the yoghurt. Wrap it up and serve any remaining fillings on the side. Enjoy, Chef!
KEEP IT MARROW
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and the baby marrow chunks. Fry for 6-7 minutes until browned and cooked through, shifting occasionally. In the final minute, add the rub. Remove from the pan, season, and cover to keep warm.
PREP STEP
In a bowl, combine the halved baby tomatoes, the Cucumber half-moons, seasoning, and a drizzle of oil.
HALLOU, IS IT MI YOU’RE LOOKING FOR?
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel and cut into bite-sized pieces.
TOTALLY TOASTY
Return the pan, wiped down, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
CHOW DOWN TIME!
Time to assemble! Smear the Hummus over half the tortillas. Top with some of the shredded salad leaves, some of the onion & baby marrow, some of the tomato & Cucumber, and some of the halloumi chunks. Dollop over the yoghurt. Wrap it up and serve any remaining fillings on the side. Enjoy, Chef!
KEEP IT MARROW
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and the baby marrow chunks. Fry for 6-7 minutes until browned and cooked through, shifting occasionally. In the final minute, add the rub. Remove from the pan, season, and cover to keep warm.
PREP STEP
In a bowl, combine the halved baby tomatoes, the Cucumber half-moons, seasoning, and a drizzle of oil.
HALLOU, IS IT MI YOU’RE LOOKING FOR?
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel and cut into bite-sized pieces.
TOTALLY TOASTY
Return the pan, wiped down, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
CHOW DOWN TIME!
Time to assemble! Smear the Hummus over half the tortillas. Top with some of the shredded salad leaves, some of the onion & baby marrow, some of the tomato & Cucumber, and some of the halloumi chunks. Dollop over the yoghurt. Wrap it up and serve any remaining fillings on the side. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Halloumi & Baby Marrow Wrap?
The preparation time for Halloumi & Baby Marrow Wrap with yoghurt, hummus & green leaves is between 30 and 45 minutes.
What is the total time required to make Halloumi & Baby Marrow Wrap with yoghurt, hummus & green leaves?
The total time required to make Halloumi & Baby Marrow Wrap with yoghurt, hummus & green leaves is between 35 and 50 minutes.
How many servings does Halloumi & Baby Marrow Wrap provide?
4 servings
What are the main ingredients in Halloumi & Baby Marrow Wrap?
Baby Marrow, Baby Tomatoes, Cucumber, Flour Tortilla, Flour Tortillas, Green Leaves, Halloumi, Hummus, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Red Onion, Red Onions
What is the nutritional information of Halloumi & Baby Marrow Wrap?
Calories: 626, Carbs: 49 grams, Fat: grams, Protein: 31.3 grams, Sugar: 12 grams, Salt: 1302 grams
How do I prepare Halloumi & Baby Marrow Wrap?
KEEP IT MARROW: Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and the baby marrow chunks. Fry for 5-6 minutes until browned and cooked through, shifting occasionally. In the final minute, add the rub. Remove from the pan, season, and cover to keep warm. PREP STEP: In a bowl, combine the halved baby tomatoes, the cucumber half-moons, seasoning, and a drizzle of oil. HALLOU, IS IT MI YOU’RE LOOKING FOR?: Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Drain on paper towel and cut into bite-sized pieces. TOTALLY TOASTY: Return the pan, wiped down, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. CHOW DOWN TIME!: Time to assemble! Smear the hummus over half the tortillas. Top with some of the shredded salad leaves, some of the onion & baby marrow, some of the tomato & cucumber, and some of the halloumi chunks. Dollop over the yoghurt. Wrap it up and serve any remaining fillings on the side. Enjoy, Chef!
What should be prepared from my kitchen to make Halloumi & Baby Marrow Wrap?
Baby Marrow, Baby Tomatoes, Cucumber, Flour Tortilla, Flour Tortillas, Green Leaves, Halloumi, Hummus, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Red Onion, Red Onions
How many calories does Halloumi & Baby Marrow Wrap have?
626 calories
How much fat content does Halloumi & Baby Marrow Wrap have?
grams
Woolies Products in this dish
