Sticky sweet chilli halloumi wraps
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Sticky sweet chilli halloumi wraps
Salty, sturdy halloumi really comes into its own when barbecued. Team it with lime, sweet chilli and coriander for these crowd-pleasing wraps
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
717Kcal
Fat
53gr
Saturates
22gr
Carbs
26gr
Sugars
7gr
Fibre
4gr
Protein
31gr
Salt
3.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g mayonnaise
- zest and juice of 1 lime
- 2 bunches spring onions, topped and tailed
- 175g baby leeks, any larger ones halved lengthways
- 2 tbsp rapeseed oil
- 2 x 225g blocks halloumi*, cut into chunky slices
- 2 tbsp sweet chilli sauce, plus extra to serve
- 4 chapatis (we used Shana frozen chapatis)
- a handful of fresh coriander leaves
Step by step
- Whisk the mayonnaise with the lime zest and juice, season well and set aside. If using wooden skewers, soak them in cold water for 30 minutes.
- Toss the spring onions and leeks with 1 tablespoon of the oil and season well. Thread the halloumi slices onto skewers and brush with the remaining oil. You can prep to this point a couple of hours ahead.
- Heat an outdoor barbecue and cook the vegetables for 6-8 minutes directly on the grill, turning occasionally. Remove to a plate when soft and nicely charred. Cook the halloumi skewers for 2-3 minutes, turning once, then brush all over with sweet chilli sauce before giving them a final minute on the grill. Remove to a warm dish. Alternatively, you can cook the vegetables and halloumi on a griddle pan on the hob.
-
Cook the chapatis following pack instructions, then give them a minute each side on the barbecue, or the griddle, to add a smoky flavour. Spread each with some of the lime mayonnaise and top with the charred spring onions and leeks. Take the halloumi off the skewers and divide among the chapatis. Scatter with coriander leaves and drizzle with a bit more mayo and sweet chilli sauce to serve.
*Use vegetarian cheese if required.
