HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeri Peri Halloumi & Crunchy Veg Wraps
Peri Peri Halloumi & Crunchy Veg Wraps

Peri Peri Halloumi & Crunchy Veg Wraps

with Rocket and Chips

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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

450 grams


1 sachet

Mild Paprika

250 grams



½ unit(s)


75 grams

Soured Cream


120 grams

Coleslaw Mix

1 sachet

Peri Peri Seasoning

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

20 grams


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)4217 kJ
Energy (kcal)1008 kcal
Fat50.0 g
of which saturates27.0 g
Carbohydrate104 g
of which sugars9.0 g
Protein40 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Small Bowl
Large Bowl
Kitchen Paper
Frying Pan
Instructionsarrow up iconarrow up icon
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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!