HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCharred Halloumi Wraps (v)
Charred Halloumi Wraps (v)

Charred Halloumi Wraps (v)

with Sweet Potato Chips and Yoghurty Carrot Salad

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If you’re looking for a quick-fix comforting veggie recipe, look no further than our charred halloumi wraps. With just ten minutes hands-on cooking time, they really are as easy to assemble as they are to eat... Wrapped up in toasted whole-wheat tortillas and served with sweet potato wedges and a yoghurty carrot salad (the secret ingredient in the dressing is a game changer!), you can’t go wrong with this deliciously simple veggie recipe.

Allergens:MilkCereals containing Gluten

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

1.5 tsp

Smoked Paprika

2 unit(s)


1 unit(s)

Baby Gem Lettuce

1 block(s)



1 tbsp

Red Pepper Chilli Jam

1 pot(s)

Greek Style Yoghurt


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3812 kJ
Energy (kcal)911 kcal
Fat45.0 g
of which saturates25.0 g
Carbohydrate81 g
of which sugars24.0 g
Protein45 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Chop the sweet potato into wedges about the size of your index finger (no need to peel!). Put them on a baking tray and drizzle over some oil, the smoked paprika and a pinch of salt and pepper. Mix together to make sure the sweet potatoes are nicely coated, then roast on the top shelf of your oven until crispy, 25 mins. Turn halfway through cooking.


Meanwhile, remove the tops and bottoms from the carrots (no need to peel!) and grate on a coarse grater. Tip into a bowl and set aside. Remove and discard the root from the lettuce, then slice thinly. Add to the bowl with the carrot. Slice the halloumi widthways into four slices per person.


Pop the red pepper jelly into another bowl and loosen with a spoon, then stir in three-quarters of the Greek yoghurt.


Heat a splash of oil in a frying pan on medium-high heat and lay in the halloumi. Cook until golden, 3 mins on each side, then transfer to a plate and cover with foil. Tip: If your pan isn't quite big enough, fry the halloumi in batches.


Once the halloumi is cooked, wipe out your pan with some kitchen paper, pop it back on medium-high heat and lay in one of the tortillas. Cook until slightly charred, 1-2 mins on each side, then remove to a plate and cover with foil to keep warm. Repeat for the other tortillas (you need two per person). Tip: Don't leave them in the pan too long or they will get too crispy!


Mix the yoghurt dressing into the carrot and lettuce. Assemble the tortillas; add the halloumi first, then spoon on some salad. Roll up and serve with the sweet potato chips. Use the remaining yoghurt for dipping. Enjoy!