eCook Meal
Halloumi & Crispy Chickpea Wraps
with parsley cottage cheese & a charred corn salsa
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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R161.05
for 4 servings · R40.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Cottage Cheese needs 125 mlMedium Fat Cream Cheese with Black Pepper 100 g R44.99 · whole pack (size can't be divided)R44.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Rotis needs 16Mini Butter Rotis 12 x 17 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
Not in the Woolies basket — source these elsewhere:
- Halloumi Cheeese
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Corn, Cottage Cheese, Cucumber, Green Leaves, Halloumi Cheeese, Halloumi Cheese, Onion, Parsley, 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, Chilli, Corn, Cottage Cheese, Cucumber, Green Leaves, Halloumi Cheeese, Halloumi Cheese, Onion, Parsley, 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