What are the main ingredients in Jam-Packed Halloumi Wraps?

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

What is the nutritional information of Jam-Packed Halloumi Wraps?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Jam-Packed Halloumi Wraps?

TOAST THOSE CHICKPEAS!: Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 10-12 minutes until crispy and caramel in colour. For the best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season and remove from the heat on completion. SALSA & PARSLEY YOGHURT: Place the diced onion, tomatoes, and cucumber in a bowl. Add half of the chopped parsley, half of the pickling liquid, a drizzle of oil, and some sliced chilli to taste. Toss together, season, and set aside for serving. Loosen the yoghurt with the remaining pickling liquid to taste and stir in the remaining chopped parsley. Season and set aside for serving. FRY THE HALLOUMI: When the chickpeas are nearing completion, place a second pan over a medium heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel. (Try not to eat them all before serving!) HEAT THE ROTIS: Wipe down the pan used for the chickpeas and return it to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. AND THAT’S A WRAP!: Lay out the warm rotis and cover in large smears of avo hummus. Pile the halloumi and toasted chickpeas in the centre, top with some salsa, and drizzle with the parsley yoghurt. Garnish with the remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

What should be prepared from my kitchen to make Jam-Packed Halloumi Wraps?

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

Jam-Packed Halloumi Wraps

In other words, little pouches of halloumi heaven! Stuffed with creamy avo hummus, crispy chickpeas, and a cool salsa with some heat from fresh chilli – all encased in mini rotis for an extra buttery wrap experience.

Jam-Packed Halloumi Wraps

with avo hummus, tangy salsa & a parsley-yoghurt drizzle

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Ingredients:

Avocado Hummus
Baby Tomatoes
Chickpeas
Cocktail Rotis
Cucumber
Fresh Chilli
Fresh Parsley
Greek Yoghurt
Halloumi
Pickling Liquid
Red Onion

From your kitchen:

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

Serves 1

TOAST THOSE CHICKPEAS!
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 10-12 minutes until crispy and caramel in colour. For the best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season and remove from the heat on completion.
SALSA & PARSLEY YOGHURT
Place the diced onion, tomatoes, and cucumber in a bowl. Add half of the chopped parsley, half of the pickling liquid, a drizzle of oil, and some sliced chilli to taste. Toss together, season, and set aside for serving. Loosen the yoghurt with the remaining pickling liquid to taste and stir in the remaining chopped parsley. Season and set aside for serving.
FRY THE HALLOUMI
When the chickpeas are nearing completion, place a second pan over a medium heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel. (Try not to eat them all before serving!)
HEAT THE ROTIS
Wipe down the pan used for the chickpeas and return it to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
AND THAT’S A WRAP!
Lay out the warm rotis and cover in large smears of avo hummus. Pile the halloumi and toasted chickpeas in the centre, top with some salsa, and drizzle with the parsley yoghurt. Garnish with the remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

Chickpeas - 120g
Red Onion - 1
Baby Tomatoes - 80g
Cucumber - 50g
Fresh Parsley - 4g
Pickling Liquid - 12.5ml
Fresh Chilli - 1
Greek Yoghurt - 45ml
Halloumi - 80g
Cocktail Rotis - 4
Avocado Hummus - 45ml

Download the Recipe

Serves 2

TOAST THOSE CHICKPEAS!
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 10-12 minutes until crispy and caramel in colour. For the best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season and remove from the heat on completion.
SALSA & PARSLEY YOGHURT
Place the diced onion, tomatoes, and cucumber in a bowl. Add half of the chopped parsley, half of the pickling liquid, a drizzle of oil, and some sliced chilli to taste. Toss together, season, and set aside for serving. Loosen the yoghurt with the remaining pickling liquid to taste and stir in the remaining chopped parsley. Season and set aside for serving.
FRY THE HALLOUMI
When the chickpeas are nearing completion, place a second pan over a medium heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel. (Try not to eat them all before serving!)
HEAT THE ROTIS
Wipe down the pan used for the chickpeas and return it to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
AND THAT’S A WRAP!
Lay out the warm rotis and cover in large smears of avo hummus. Pile the halloumi and toasted chickpeas in the centre, top with some salsa, and drizzle with the parsley yoghurt. Garnish with the remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

Chickpeas - 240g
Red Onion - 1
Baby Tomatoes - 160g
Cucumber - 100g
Fresh Parsley - 8g
Pickling Liquid - 25ml
Fresh Chilli - 1
Greek Yoghurt - 85ml
Halloumi - 160g
Cocktail Rotis - 8
Avocado Hummus - 85ml

Download the Recipe

Serves 3

TOAST THOSE CHICKPEAS!
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 10-12 minutes until crispy and caramel in colour. For the best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season and remove from the heat on completion.
SALSA & PARSLEY YOGHURT
Place the diced onion, tomatoes, and cucumber in a bowl. Add half of the chopped parsley, half of the pickling liquid, a drizzle of oil, and some sliced chilli to taste. Toss together, season, and set aside for serving. Loosen the yoghurt with the remaining pickling liquid to taste and stir in the remaining chopped parsley. Season and set aside for serving.
FRY THE HALLOUMI
When the chickpeas are nearing completion, place a second pan over a medium heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel. (Try not to eat them all before serving!)
HEAT THE ROTIS
Wipe down the pan used for the chickpeas and return it to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
AND THAT’S A WRAP!
Lay out the warm rotis and cover in large smears of avo hummus. Pile the halloumi and toasted chickpeas in the centre, top with some salsa, and drizzle with the parsley yoghurt. Garnish with the remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

Chickpeas - 240g
Red Onion - 1
Baby Tomatoes - 160g
Cucumber - 100g
Fresh Parsley - 8g
Pickling Liquid - 25ml
Fresh Chilli - 1
Greek Yoghurt - 85ml
Halloumi - 160g
Cocktail Rotis - 8
Avocado Hummus - 85ml

Download the Recipe

Serves 4

TOAST THOSE CHICKPEAS!
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For the best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. In order to fry them in a single layer, you will either need to do this step in batches or use two pans. Season and remove from the heat on completion.
SALSA & PARSLEY YOGHURT
Place the diced onion, tomatoes, and cucumber in a bowl. Add half of the chopped parsley, half of the pickling liquid, a drizzle of oil, and some sliced chilli to taste. Toss together, season, and set aside for serving. Loosen the yoghurt with the remaining pickling liquid to taste and stir in the remaining chopped parsley. Season and set aside for serving.
FRY THE HALLOUMI
When the chickpeas are nearing completion, place a second pan over a medium heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel. (Try not to eat them all before serving!)
HEAT THE ROTIS
Wipe down the pan used for the chickpeas and return it to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
AND THAT’S A WRAP!
Lay out the warm rotis and cover in large smears of avo hummus. Pile the halloumi and toasted chickpeas in the centre, top with some salsa, and drizzle with the parsley yoghurt. Garnish with the remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.