If you’re ever in a wrap battle, this is the recipe to make, Chef! Pan-toasted tortilla wraps are layered with fresh greens, caramelised onion and peppers, salty and crispy halloumi slices, a kick from the jalapeño & coriander mayo, and aromatic spice notes throughout from the NOMU Garam Masala Rub.
Chilli Halloumi & Bell Pepper Wraps
Chilli Halloumi & Bell Pepper Wraps
with jalapeño relish & roasted garlic mayo
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Fresh Coriander
- Halloumi Cheese
- Jalapeño Relish
- NOMU Garam Masala Rub
- Onion
- Onions
- Roasted Garlic Mayo
- Salad Leaves
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion & peppers until caramelised, 8-10 minutes (shifting occasionally). In the final 5 minutes, baste with the NOMU rub. Remove from the pan, season, and cover.
SPICY MAYO
In a bowl, combine the mayo with the jalapeño relish, ½ the chopped coriander, and seasoning. Set aside.
TIME TO TOAST
Place a clean pan over medium heat. When hot, toast each wrap until warmed through, 30-60 seconds per side. Stack and cover.
GOLDEN HALLOUMI
Return the pan used for the wraps to medium heat with a drizzle of oil. When hot, fry the halloumi slices until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
IT’S A WRAP!
Load the toasted wraps with the shredded leaves, the caramelised onion & peppers, the golden halloumi slices, and dollops of the jalapeño mayo. Sprinkle over the remaining chopped coriander and wrap it up. Go for it, Chef!
Onion - 1
Bell Pepper - 1
NOMU Garam Masala Rub - 10ml
Roasted Garlic Mayo - 1 unit
Jalapeño Relish - 10ml
Fresh Coriander - 3g
Wheat Flour Tortillas - 2
Halloumi Cheese - 80g
Salad Leaves - 20g
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion & peppers until caramelised, 8-10 minutes (shifting occasionally). In the final 5 minutes, baste with the NOMU rub. Remove from the pan, season, and cover.
SPICY MAYO
In a bowl, combine the mayo with the jalapeño relish, ½ the chopped coriander, and seasoning. Set aside.
TIME TO TOAST
Place a clean pan over medium heat. When hot, toast each wrap until warmed through, 30-60 seconds per side. Stack and cover.
GOLDEN HALLOUMI
Return the pan used for the wraps to medium heat with a drizzle of oil. When hot, fry the halloumi slices until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
IT’S A WRAP!
Load the toasted wraps with the shredded leaves, the caramelised onion & peppers, the golden halloumi slices, and dollops of the jalapeño mayo. Sprinkle over the remaining chopped coriander and wrap it up. Go for it, Chef!
Onion - 1
Bell Peppers - 2
NOMU Garam Masala Rub - 20ml
Roasted Garlic Mayo - 1 unit
Jalapeño Relish - 20ml
Fresh Coriander - 5g
Wheat Flour Tortillas - 4
Halloumi Cheese - 160g
Salad Leaves - 40g
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion & peppers until caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, baste with the NOMU rub. Remove from the pan, season, and cover.
SPICY MAYO
In a bowl, combine the mayo with the jalapeño relish, ½ the chopped coriander, and seasoning. Set aside.
TIME TO TOAST
Place a clean pan over medium heat. When hot, toast each wrap until warmed through, 30-60 seconds per side. Stack and cover.
GOLDEN HALLOUMI
Return the pan used for the wraps to medium heat with a drizzle of oil. When hot, fry the halloumi slices until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
IT’S A WRAP!
Load the toasted wraps with the shredded leaves, the caramelised onion & peppers, the golden halloumi slices, and dollops of the jalapeño mayo. Sprinkle over the remaining chopped coriander and wrap it up. Go for it, Chef!
Onions - 2
Bell Peppers - 3
NOMU Garam Masala Rub - 30ml
Roasted Garlic Mayo - 2 units
Jalapeño Relish - 30ml
Fresh Coriander - 8g
Wheat Flour Tortillas - 6
Halloumi Cheese - 240g
Salad Leaves - 60g
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion & peppers until caramelised, 12-15 minutes (shifting occasionally). In the final 5 minutes, baste with the NOMU rub. Remove from the pan, season, and cover.
SPICY MAYO
In a bowl, combine the mayo with the jalapeño relish, ½ the chopped coriander, and seasoning. Set aside.
TIME TO TOAST
Place a clean pan over medium heat. When hot, toast each wrap until warmed through, 30-60 seconds per side. Stack and cover.
GOLDEN HALLOUMI
Return the pan used for the wraps to medium heat with a drizzle of oil. When hot, fry the halloumi slices until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
IT’S A WRAP!
Load the toasted wraps with the shredded leaves, the caramelised onion & peppers, the golden halloumi slices, and dollops of the jalapeño mayo. Sprinkle over the remaining chopped coriander and wrap it up. Go for it, Chef!
Onions - 2
Bell Peppers - 4
NOMU Garam Masala Rub - 40ml
Roasted Garlic Mayo - 2 units
Jalapeño Relish - 40ml
Fresh Coriander - 10g
Wheat Flour Tortillas - 8
Halloumi Cheese - 320g
Salad Leaves - 80g
Woolies Products in this dish
