Sweet Chili Halloumi Wraps | Easy Vegetarian Lunch
These sweet chili halloumi wraps are a perfect balance of spicy, sweet, and cheesy! Crispy halloumi, crunchy veggies, and a drizzle of sweet chili sauce make these wraps a delicious, quick vegetarian lunch or dinner. Easy to make, full of flavor, and perfect for meal prep or a cozy bite at home.
Equipment
- Non-stick skillet or grill pan
- Knife + cutting board
- Mixing bowl
- Spatula or tongs
- Optional: small bowl for sauce spreading
Ingredients
- 8 oz halloumi cheese, sliced ½-inch thick
- 2–4 tortilla wraps (flour, flatbread, or gluten-free)
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- ½ red onion, thinly sliced
- 1–2 lettuce leaves
- 3 tablespoons sweet chili sauce
- 1 tablespoon olive oil
- Optional toppings: avocado, fresh herbs (cilantro, parsley), pickled vegetables
Instructions
- Prepare halloumi: Slice evenly. Heat skillet with olive oil over medium heat. Fry halloumi 2–3 minutes per side until golden and crispy. Remove and set aside.
- Prep vegetables: Slice bell pepper, cucumber, red onion, and tear lettuce leaves. Keep vegetables fresh and crisp.
- Assemble wraps: Spread sweet chili sauce on each wrap. Layer halloumi, then vegetables, then optional toppings.
- Wrap it up: Fold bottom edge over filling, then roll or fold sides for a burrito-style wrap.
- Optional: Lightly toast wraps in skillet or oven for extra warmth and crisp edges. Serve immediately.
Notes
- Avoid soggy wraps: Assemble just before eating; keep vegetables and halloumi separate if prepping ahead.
- Halloumi cooking tip: Avoid overcooking to prevent rubbery texture. Medium heat works best.
- Variations: Add olives, sun-dried tomatoes, tzatziki, sriracha, mango chutney, or honey drizzle.
- Low-carb option: Use large lettuce leaves instead of tortillas.
- Storage: Pre-cut vegetables can be refrigerated 2–3 days; halloumi can be cooked ahead and stored separately. Wraps are best eaten immediately.