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Paprika, Lime & Honey Glazed Halloumi Wraps
Paprika, Lime & Honey Glazed Halloumi Wraps

Paprika, Lime & Honey Glazed Halloumi Wraps

with Garlic Soured Cream Slaw and Cajun Chips

Our Paprika, Lime & Honey Glazed Halloumi Wraps are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Milk
Gluten

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Garlic Clove**

1

Cajun Spice Mix

250

Halloumi

(Contains: Milk)

½

Lime

75

Soured Cream

(Contains: Milk)

120

Coleslaw Mix

15

Honey

1

Mild Paprika

6

Plain Taco Tortillas

(Contains: Gluten)

20

Wild Rocket

Not included in your delivery

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)1046 kcal
Energy (kJ)4375 kJ
Fat50.5 g
of which saturates26.8 g
Carbohydrate113.3 g
of which sugars20.3 g
Protein43.1 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Large Bowl
Aluminum Foil
Small Bowl
Fork
Plate
Grill Pan
Paper Towel
Medium Bowl

Instructions

Cook the Chips
1

Preheat your oven to 200°C. Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips. Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the cajun spice mix and season with salt and pepper. Toss to coat then 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, 25-30 mins. Turn halfway through.

Get Prepped
2

Peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast in the oven until soft, 10-12 mins. Meanwhile, cut the halloumi into 3 slices per person, place them into a small bowl of cold water and leave to soak. Zest and halve the lime. Pop the soured cream into a large bowl.

Dress the Slaw
3

Once the garlic is cooked, remove from the foil and mash with a fork. Add the roasted garlic to the soured cream and mix well. Season to taste with lime juice, salt and pepper. Add the coleslaw mix to the bowl and toss to coat.

Fry the Halloumi
4

10 minutes before the chips are ready, remove the halloumi slices from the cold water, pop them a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Once cooked, remove from the heat. Pop the honey, lime zest and paprika into the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Stir to coat the halloumi in the glaze.

Ready to Wrap
5

Just before you are ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Cut the halloumi slices in half lengthways (into fingers). Pour the olive oil (see ingredients for amount) into a bowl and season with lime juice, salt and pepper. Pop the rocket into the bowl and toss to coat.

Assemble and Serve
6

When ready, pop the warmed tortillas onto your plates. Divide the rocket between them and top with the slaw then the halloumi fingers. Fold in the sides of your wraps tightly and serve with the cajun chips alongside. Enjoy!

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