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!
Crispy Chickpea & Halloumi Wraps
Crispy Chickpea & Halloumi Wraps
with parsley cottage cheese & a charred corn salsa
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chickpeas
- Cocktail Rotis
- Corn
- Cottage Cheese
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Green Leaves
- Halloumi
- Pickling Liquid
- Red Onion
- Red Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl.
CRUNCHY Chickpeas
Return the pan to a 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
Place the diced onion and Cucumber in the bowl of charred Corn. Add ½ the chopped parsley, ¾ of the Pickling Liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the Cottage Cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed Green Leaves with a drizzle of oil and seasoning.
HEATING UP
When the Chickpeas are nearing completion, place a second pan over a 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 a medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving!
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley Cottage Cheese. Pile the 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.
Corn - 50g
Chickpeas - 60g
Red Onion - 1
Cucumber - 50g
Fresh Parsley - 4g
Pickling Liquid - 12,5ml
Fresh Chilli - 1
Cottage Cheese - 45ml
Green Leaves - 20g
Cocktail Rotis - 4
Halloumi - 80g
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl.
CRUNCHY Chickpeas
Return the pan to a 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
Place the diced onion and Cucumber in the bowl of charred Corn. Add ½ the chopped parsley, ¾ of the Pickling Liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the Cottage Cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed Green Leaves with a drizzle of oil and seasoning.
HEATING UP
When the Chickpeas are nearing completion, place a second pan over a 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 a medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving!
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley Cottage Cheese. Pile the 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.
Corn - 100g
Chickpeas - 120g
Red Onion - 1
Cucumber - 100g
Fresh Parsley - 8g
Pickling Liquid - 25ml
Fresh Chilli - 1
Cottage Cheese - 85ml
Green Leaves - 40g
Cocktail Rotis - 8
Halloumi - 160g
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl.
CRUNCHY Chickpeas
Return the pan to a 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
Place the diced onion and Cucumber in the bowl of charred Corn. Add ½ the chopped parsley, ¾ of the Pickling Liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the Cottage Cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed Green Leaves with a drizzle of oil and seasoning.
HEATING UP
When the Chickpeas are nearing completion, place a second pan over a 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 a medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving!
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley Cottage Cheese. Pile the 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.
Corn - 150g
Chickpeas - 180g
Red Onions - 2
Cucumber - 150g
Fresh Parsley - 12g
Pickling Liquid - 37,5ml
Fresh Chillies - 2
Cottage Cheese - 120ml
Green Leaves - 60g
Cocktail Rotis - 12
Halloumi - 240g
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl.
CRUNCHY Chickpeas
Return the pan to a 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
Place the diced onion and Cucumber in the bowl of charred Corn. Add ½ the chopped parsley, ¾ of the Pickling Liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the Cottage Cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed Green Leaves with a drizzle of oil and seasoning.
HEATING UP
When the Chickpeas are nearing completion, place a second pan over a 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 a medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving!
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley Cottage Cheese. Pile the 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.
Corn - 200g
Chickpeas - 240g
Red Onions - 2
Cucumber - 200g
Fresh Parsley - 15g
Pickling Liquid - 50ml
Fresh Chillies - 2
Cottage Cheese - 170ml
Green Leaves - 80g
Cocktail Rotis - 16
Halloumi - 320g
Frequently Asked Questions
What is the preparation time for Crispy Chickpea & Halloumi Wraps?
The preparation time for Crispy Chickpea & Halloumi Wraps with parsley cottage cheese & a charred corn salsa is between 15 and 30 minutes.
What is the total time required to make Crispy Chickpea & Halloumi Wraps with parsley cottage cheese & a charred corn salsa?
The total time required to make Crispy Chickpea & Halloumi Wraps with parsley cottage cheese & a charred corn salsa is between 30 and 45 minutes.
How many servings does Crispy Chickpea & Halloumi Wraps provide?
4 servings
What are the main ingredients in Crispy Chickpea & Halloumi Wraps?
Chickpeas, Cocktail Rotis, Corn, Cottage Cheese, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Parsley, Green Leaves, Halloumi, Pickling Liquid, Red Onion, Red Onions
What is the nutritional information of Crispy Chickpea & Halloumi Wraps?
Calories: 841, Carbs: 86 grams, Fat: grams, Protein: 40.6 grams, Sugar: 21.3 grams, Salt: 1348 grams
How do I prepare Crispy Chickpea & Halloumi Wraps?
CHAR THE CORN: Place a pan over a high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl. CRUNCHY CHICKPEAS: Return the pan to a 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 nearing completion, place a second pan over a 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 a medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving! AND THAT’S A WRAP!: Lay out the rotis and smear generously with the parsley cottage cheese. Pile the 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. FILLINGS FOR YOU: Place the diced onion and cucumber in the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning.
What should be prepared from my kitchen to make Crispy Chickpea & Halloumi Wraps?
Chickpeas, Cocktail Rotis, Corn, Cottage Cheese, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Parsley, Green Leaves, Halloumi, Pickling Liquid, Red Onion, Red Onions
How many calories does Crispy Chickpea & Halloumi Wraps have?
841 calories
How much fat content does Crispy Chickpea & Halloumi Wraps have?
grams
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