Peri Peri Halloumi & Crunchy Veg Wraps
with Rocket and Chips
- Milk
- Cereals containing gluten
.
Ingredients
450
Potatoes
1
Mild Paprika
250
Halloumi
(Contains: Milk)
½
Lime
75
Soured Cream
(Contains: Milk)
120
Sliced Carrot and Cabbage Mix
1
Peri Peri Seasoning
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
20
Wild Rocket
Not included in your delivery
1
Olive Oil for the Dressing
Utensils
Instructions
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, low-sided, wide baking tray. Drizzle with oil, sprinkle over the mild paprika, season with salt and pepper then toss to coat. Spread out in a single layer and, when the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary - you want the chips nicely spread out.
Meanwhile, cut the halloumi into 3 slices per person, place them into a small bowl of cold water and leave to soak. Halve the lime. Pop the soured cream into a large bowl.
Add the coleslaw mix to the bowl with the soured cream. Mix well, season to taste with lime juice, salt and pepper.
Ten minutes before the chips are ready, remove the halloumi slices from the cold water, pop them onto your board and pat them dry with some kitchen paper. Sprinkle the peri peri seasoning onto a plate and press both sides of the halloumi slices into it, ensuring they are well coated. Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 1-2 mins each side. Once cooked, remove from the heat.
Just before you are ready to serve, pop the taco wraps 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, season with salt, pepper and a squeeze of lime juice. Just before serving, pop the rocket into the bowl and toss to coat.
When everything is ready, pop your warmed wraps onto your plates. Divide the rocket between them and top with the slaw. Lay the halloumi fingers on top. Fold the sides of your peri peri halloumi and crunchy veg wraps in tightly and serve with the paprika chips alongside. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the peri peri halloumi, though some found the seasoning overpowering or clashing with other flavours.
- Ease of prep: Quick and simple to make, with several mentioning how easy it was to prepare the halloumi and chips.
- Suggestions: Consider adding a sauce or sweet chutney to balance flavours; some preferred mayo instead of sour cream for the coleslaw.
- Portions: Views varied widely; some found it very filling while others wanted more halloumi or larger wraps.
- Texture: Several noted the coleslaw added a nice crunch, but some found the overall dish a bit dry.
