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!
Halloumi & Crispy Chickpea Wraps
Halloumi & Crispy Chickpea Wraps
with parsley cottage cheese & a charred corn salsa
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Chickpeas
- Corn
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Green Leaves
- Halloumi Cheeese
- Halloumi Cheese
- Low Fat Cottage Cheese
- Onion
- Onions
- Pickling Liquid
- Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Milk (optional)
- Paper Towel
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 Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Add the onion and the Cucumber to the bowl of corn. Add ½ the parsley, ¾ of the pickling liquid, the 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 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 green leaves, toasted Chickpeas, and 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.
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 Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Add the onion and the Cucumber to the bowl of corn. Add ½ the parsley, ¾ of the pickling liquid, the 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 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 green leaves, toasted Chickpeas, and 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.
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 Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Add the onion and the Cucumber to the bowl of corn. Add ½ the parsley, ¾ of the pickling liquid, the 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 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 green leaves, toasted Chickpeas, and 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.
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 Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Add the onion and the Cucumber to the bowl of corn. Add ½ the parsley, ¾ of the pickling liquid, the 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 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 green leaves, toasted Chickpeas, and 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.
Frequently Asked Questions
What is the preparation time for Halloumi & Crispy Chickpea Wraps?
The preparation time for Halloumi & Crispy Chickpea Wraps with parsley cottage cheese & a charred corn salsa is between 15 and 35 minutes.
What is the total time required to make Halloumi & Crispy Chickpea Wraps with parsley cottage cheese & a charred corn salsa?
The total time required to make Halloumi & Crispy Chickpea Wraps with parsley cottage cheese & a charred corn salsa is between 30 and 55 minutes.
How many servings does Halloumi & Crispy Chickpea Wraps provide?
4 servings
What are the main ingredients in Halloumi & Crispy Chickpea Wraps?
Chickpeas, Corn, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Parsley, Green Leaves, Halloumi Cheeese, Halloumi Cheese, Low Fat Cottage Cheese, Onion, Onions, Pickling Liquid, Rotis
What is the nutritional information of Halloumi & Crispy Chickpea Wraps?
Calories: 926, Carbs: 89 grams, Fat: grams, Protein: 43.7 grams, Sugar: 23.4 grams, Salt: 1429 grams
How do I prepare Halloumi & Crispy Chickpea Wraps?
AND THAT’S A WRAP!: Lay out the rotis and smear generously with the parsley cottage cheese. Pile the green leaves, toasted chickpeas, and 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. 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. 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. FILLINGS FOR YOU: Add the onion and the cucumber to the bowl of corn. Add ½ the parsley, ¾ of the pickling liquid, the 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 green leaves with a drizzle of olive oil and seasoning. CRUNCHY CHICKPEAS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season. 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.
What should be prepared from my kitchen to make Halloumi & Crispy Chickpea Wraps?
Chickpeas, Corn, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Parsley, Green Leaves, Halloumi Cheeese, Halloumi Cheese, Low Fat Cottage Cheese, Onion, Onions, Pickling Liquid, Rotis
How many calories does Halloumi & Crispy Chickpea Wraps have?
926 calories
How much fat content does Halloumi & Crispy Chickpea Wraps have?
grams
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