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
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Jam-Packed Halloumi Wraps?
The preparation time for Jam-Packed Halloumi Wraps with avo hummus, tangy salsa & a parsley-yoghurt drizzle is between 15 and 30 minutes.
What is the total time required to make Jam-Packed Halloumi Wraps with avo hummus, tangy salsa & a parsley-yoghurt drizzle?
The total time required to make Jam-Packed Halloumi Wraps with avo hummus, tangy salsa & a parsley-yoghurt drizzle is between 25 and 40 minutes.
How many servings does Jam-Packed Halloumi Wraps provide?
4 servings
What are the main ingredients in Jam-Packed Halloumi Wraps?
Avocado Hummus, Baby Tomatoes, Chickpeas, Cocktail Rotis, Cucumber, Fresh Chilli, Fresh Parsley, Greek Yoghurt, Halloumi, Pickling Liquid, Red Onion
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?
Avocado Hummus, Baby Tomatoes, Chickpeas, Cocktail Rotis, Cucumber, Fresh Chilli, Fresh Parsley, Greek Yoghurt, Halloumi, Pickling Liquid, Red Onion
How many calories does Jam-Packed Halloumi Wraps have?
calories
How much fat content does Jam-Packed Halloumi Wraps have?
grams
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