Sweet Chili Halloumi Wraps – Crispy, Tangy & Totally Addictive
These Sweet Chili Halloumi Wraps are a flavor-packed fusion of crispy grilled halloumi, crunchy veggies, and a sweet chili glaze—all wrapped in a soft tortilla. The salty richness of halloumi pairs perfectly with the tangy-sweet sauce and fresh ingredients like lettuce, cucumber, and red onion. Whether you’re serving them for lunch, dinner, or a crowd-pleasing appetizer, these wraps are quick to make, vegetarian-friendly, and bursting with texture and taste. Customize with herbs, hummus, or avocado for extra flair!
Equipment
- Nonstick or cast-iron skillet (or grill pan)
- Knife + cutting board
- Mixing bowl (for veggies/sauce)
- Tongs or spatula (for flipping halloumi)
- Serving plates / parchment paper (for presentation)
Ingredients
For the wraps:
- 250 g (9 oz) halloumi cheese, sliced into 1 cm (½ inch) thick pieces
- 4 medium tortillas, flatbreads, or pita
- 4 tbsp sweet chili sauce (plus extra for drizzling)
- 1 tbsp olive oil (or neutral cooking oil)
- 1 small cucumber, sliced into thin sticks
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded
- 2 cups shredded lettuce or cabbage
- Fresh coriander or parsley, chopped (for garnish)
Optional extras:
- 3 tbsp garlic mayo, Greek yogurt, or tahini (for creaminess)
- Lime wedges (to squeeze over before serving)
- Chili flakes or sesame seeds (for topping)
Instructions
- Prep halloumi: Slice halloumi into even pieces and pat dry with a paper towel to remove excess moisture.
- Cook halloumi: Heat olive oil in a skillet or grill pan over medium-high heat. Fry halloumi slices for 2–3 minutes per side until golden and crispy.
- Glaze: Once cooked, reduce heat slightly and toss halloumi with sweet chili sauce until coated and sticky. Remove from heat.
- Assemble wraps: Warm tortillas if desired. Layer lettuce, cucumber, bell pepper, and carrot onto each wrap. Add glazed halloumi slices on top.
- Add extras: Drizzle with garlic mayo, yogurt, or tahini (if using). Squeeze over lime juice.
- Wrap & serve: Roll up tightly, slice in half if serving casually, or leave whole for a hearty meal. Garnish with herbs, sesame seeds, or chili flakes. Serve immediately.
Notes
- Make it vegan: Replace halloumi with tofu or tempeh and use plant-based yogurt/mayo.
- Make it gluten-free: Use gluten-free wraps or large lettuce leaves.
- Storage: Best served fresh. If storing, keep halloumi and veggies separate, then assemble just before eating.
- Extra crispy tip: Don’t overcrowd the pan when frying halloumi — cook in batches if needed.
- Meal prep idea: Pre-chop veggies and store in the fridge; cook halloumi fresh for best results.