What are the main ingredients in Chickpea & Halloumi Roti Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional)

What is the nutritional information of Chickpea & Halloumi Roti Wraps?

Calories: 820, Carbs: 83 grams, Fat: grams, Protein: 38.4 grams, Sugar: 20.7 grams, Salt: 1300 grams

How do I prepare Chickpea & Halloumi Roti Wraps?

CHAR THE CORN: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CRUNCHY CHICKPEAS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season. HEATING UP: When the chickpeas are almost crispy, place a second pan over medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. FRY THE HALLOUMI: Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove and drain on paper towel. AND THAT’S A WRAP!: Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, the toasted chickpeas, and the halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in. FILLINGS FOR YOU: Add the diced onion and the diced cucumber to the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. Loosen with milk (optional) or water in 5ml increments if too thick. Set aside. Toss the rinsed green leaves with a drizzle of olive oil and seasoning.

What should be prepared from my kitchen to make Chickpea & Halloumi Roti Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional)

Chickpea & Halloumi Roti Wraps

Name: Chickpea & Halloumi Roti Wraps
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Milk (optional)

We love crispy, we love creamy, so why not bring them together? These mini roti wraps envelop crisp, golden halloumi, smears of cottage cheese dotted with fresh parsley, toasted chickpeas, green leaves, and a charred corn, chilli & cucumber salsa. Little pockets of culinary perfection just waiting to be devoured!

Chickpea & Halloumi Roti Wraps

with parsley cottage cheese & a charred corn salsa

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Corn
Cucumber
Fresh Chilli
Fresh Chillies
Fresh Parsley
Green Leaves
Halloumi
Low Fat Cottage Cheese
Onion
Onions
Pickling Liquid
Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Milk (optional)

Serves 1

CHAR THE CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Add the diced onion and the diced cucumber to the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. Loosen with milk (optional) or water in 5ml increments if too thick. Set aside. Toss the rinsed green leaves with a drizzle of olive oil and seasoning.
HEATING UP
When the chickpeas are almost crispy, place a second pan over medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
FRY THE HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove and drain on paper towel.
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, the toasted chickpeas, and the halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

Corn - 40g
Chickpeas - 60g
Onion - 1
Cucumber - 50g
Fresh Parsley - 3g
Pickling Liquid - 12,5ml
Fresh Chilli - 1
Low Fat Cottage Cheese - 30ml
Green Leaves - 20g
Rotis - 4
Halloumi - 80g

Download the Recipe

Serves 2

CHAR THE CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Add the diced onion and the diced cucumber to the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. Loosen with milk (optional) or water in 5ml increments if too thick. Set aside. Toss the rinsed green leaves with a drizzle of olive oil and seasoning.
HEATING UP
When the chickpeas are almost crispy, place a second pan over medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
FRY THE HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove and drain on paper towel.
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, the toasted chickpeas, and the halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

Corn - 80g
Chickpeas - 120g
Onion - 1
Cucumber - 100g
Fresh Parsley - 5g
Pickling Liquid - 25ml
Fresh Chillies - 1
Low Fat Cottage Cheese - 60ml
Green Leaves - 40g
Rotis - 8
Halloumi - 160g

Download the Recipe

Serves 3

CHAR THE CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Add the diced onion and the diced cucumber to the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. Loosen with milk (optional) or water in 5ml increments if too thick. Set aside. Toss the rinsed green leaves with a drizzle of olive oil and seasoning.
HEATING UP
When the chickpeas are almost crispy, place a second pan over medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
FRY THE HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove and drain on paper towel.
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, the toasted chickpeas, and the halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

Corn - 120g
Chickpeas - 180g
Onions - 1
Cucumber - 150g
Fresh Parsley - 8g
Pickling Liquid - 37,5ml
Fresh Chillies - 2
Low Fat Cottage Cheese - 90ml
Green Leaves - 60g
Rotis - 12
Halloumi - 240g

Download the Recipe

Serves 4

CHAR THE CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Add the diced onion and the diced cucumber to the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. Loosen with milk (optional) or water in 5ml increments if too thick. Set aside. Toss the rinsed green leaves with a drizzle of olive oil and seasoning.
HEATING UP
When the chickpeas are almost crispy, place a second pan over medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
FRY THE HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove and drain on paper towel.
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, the toasted chickpeas, and the halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.