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Paprika, Lime & Honey Glazed Halloumi Wraps

Paprika, Lime & Honey Glazed Halloumi Wraps

with Garlic Soured Cream Slaw and Cajun Chips

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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: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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Garlic Clove

1 sachet(s)

Cajun Style Spice Mix

250 grams

Halloumi

(ContainsMilk)

½ unit(s)

Lime

75 grams

Soured Cream

(ContainsMilk)

120 grams

Coleslaw Mix

1 sachet(s)

Honey

1 sachet(s)

Mild Paprika

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

20 grams

Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4324 kJ
Energy (kcal)1034 kcal
Fat50.0 g
of which saturates27.0 g
Carbohydrate110 g
of which sugars16.0 g
Protein40 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Small Bowl
Aluminum Foil
Large Bowl
Zester
Fork
Frying Pan
Kitchen Paper
Plate
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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!