Chilli Halloumi & Bell Pepper Wraps

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

with jalapeño relish & roasted garlic mayo

4.5

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter (optional)
Photo of Chilli Halloumi & Bell Pepper Wraps
  1. 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.

  2. SPICY MAYO

    In a bowl, combine the mayo with the Jalapeño Relish, ½ the chopped coriander, and seasoning. Set aside.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. SPICY MAYO

    In a bowl, combine the mayo with the Jalapeño Relish, ½ the chopped coriander, and seasoning. Set aside.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. SPICY MAYO

    In a bowl, combine the mayo with the Jalapeño Relish, ½ the chopped coriander, and seasoning. Set aside.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. SPICY MAYO

    In a bowl, combine the mayo with the Jalapeño Relish, ½ the chopped coriander, and seasoning. Set aside.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Chilli Halloumi & Bell Pepper Wraps?

The preparation time for Chilli Halloumi & Bell Pepper Wraps with jalapeño relish & roasted garlic mayo is between 20 and 35 minutes.

What is the total time required to make Chilli Halloumi & Bell Pepper Wraps with jalapeño relish & roasted garlic mayo?

The total time required to make Chilli Halloumi & Bell Pepper Wraps with jalapeño relish & roasted garlic mayo is between 30 and 45 minutes.

How many servings does Chilli Halloumi & Bell Pepper Wraps provide?

4 servings

What are the main ingredients in Chilli Halloumi & Bell Pepper Wraps?

Bell Pepper, Bell Peppers, Fresh Coriander, Halloumi Cheese, Jalapeño Relish, NOMU Garam Masala Rub, Onion, Onions, Roasted Garlic Mayo, Salad Leaves, Wheat Flour Tortillas

What is the nutritional information of Chilli Halloumi & Bell Pepper Wraps?

Calories: 1085, Carbs: 78 grams, Fat: grams, Protein: 32.1 grams, Sugar: 15.1 grams, Salt: 1653 grams

How do I prepare Chilli Halloumi & Bell Pepper Wraps?

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!

What should be prepared from my kitchen to make Chilli Halloumi & Bell Pepper Wraps?

Bell Pepper, Bell Peppers, Fresh Coriander, Halloumi Cheese, Jalapeño Relish, NOMU Garam Masala Rub, Onion, Onions, Roasted Garlic Mayo, Salad Leaves, Wheat Flour Tortillas

How many calories does Chilli Halloumi & Bell Pepper Wraps have?

1085 calories

How much fat content does Chilli Halloumi & Bell Pepper Wraps have?

grams

Woolies Products in this dish

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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