HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Halloumi Wraps
Cajun Halloumi Wraps

Cajun Halloumi Wraps

with Wedges and Sweet Chilli

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Our Cajun Halloumi Wraps are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:MustardSulphitesCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Cajun Blackening


20 grams


1 sachet

Red Wine Vinegar


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

250 grams



1 unit(s)

Bell Pepper

450 grams


32 grams

Sweet Chilli Sauce

Not included in your delivery

1 tbsp

Olive Oil

½ tsp

Sugar for the Dressing

3 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4533 kJ
Energy (kcal)1084 kcal
Fat53.4 g
of which saturates21.7 g
Carbohydrate110.2 g
of which sugars19.5 g
Protein40.9 g
Salt4.47 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, drain the halloumi, then cut it into slices (3 per person). Place them into a small bowl of cold water and leave to soak.
Halve the pepper and discard the core and seeds. Slice into thin strips.
In a small bowl, combine the sweet chilli sauce and mayonnaise (see ingredients for amount). Set aside.


Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Transfer the cooked peppers to a plate and cover with foil to keep warm.
Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.


Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Once the pan is hot, add the halloumi and Cajun blackening. Stir to coat, then fry until golden, 2-3 mins each side.


While the halloumi fries, pop the red wine vinegar, sugar and olive oil for the dressing (see ingredients for both amounts) into another bowl. Mix together to make your dressing.
Add the rocket to the dressing and toss to coat.
Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.


Once golden, remove the halloumi from the pan and cut each slice in half.
Pop the warmed tortillas (3 per person) onto your plates and spread a spoonful of sweet chilli mayo over each. Top with the rocket salad, cooked peppers and halloumi fingers (2 per wrap).
Serve with the wedges alongside. Enjoy!