Halloumi And Greek Salad Wraps Recipes
GRILLED HALLOUMI WRAPS
Salty halloumi cheese slices grill up beautifully, along with peppers and onions, to make this tasty vegetarian wrap bursting with flavors of the Mediterranean. I like to use low-carb tortillas, but you could also stuff everything inside a pita half instead. Using flavored hummus also adds a nice twist.
Provided by France C
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate.
- Whisk together olive oil and lemon juice in a small bowl; set aside.
- Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan.
- Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
- Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
- Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 36.1 g, Cholesterol 46.8 mg, Fat 28.1 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 11.4 g, Sodium 1255.3 mg, Sugar 0.9 g
GREEK SALAD AND CHICKEN WRAP RECIPE
Come and try this great Greek salad and chicken wrap. The tasty combination of chicken with salad and halloumi can be ready in 15 minutes
Provided by Nichola Palmer
Categories Dinner, Lunch, Packed lunch, Snack
Time 15m
Yield Serves: 2
Number Of Ingredients 13
Steps:
- Grill the halloumi cheese slices under a medium hot grill for 2-3 mins on each side until golden.
- Place the lettuce, tomato, cucumber, olives, onion and chicken in a bowl with the olive oil and lemon juice and toss together. Add the halloumi and season lightly with salt and freshly ground black pepper.
- Divide the salad between the two wraps. Sprinkle over the feta cheese and parsley then fold up the wraps to enclose the filling and serve.
Nutrition Facts : @context https
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- In a medium bowl, combine lemon juice, vinegar, honey, salt, pepper and oregano. Whisk in 2 tablespoons olive oil. Stir in tomatoes, cucumber, red onion and olives.
- Brush cheese with the remaining 1 tablespoon olive oil. Grill, covered, over medium heat until well-marked and beginning to soften, 2 to 3 minutes per side. Remove from grill.
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- Roughly chop the tomatoes: cut small ones in half and larger ones into wedges. Mix with the cucumber, red onion, olives, oregano, extra-virgin olive oil and red wine vinegar in a bowl; season generously. Toast the pittas until crisp, then tear up roughly and mix into the salad.
- Heat a nonstick frying pan until hot, then dry-fry the halloumi slices until crisp and brown, about 2 minutes on each side. Drizzle the honey into the pan and scatter over the sesame seeds. Give everything a good mix so that each piece of halloumi is sticky and coated in the sesame seeds.
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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.
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- Preheat the oven to 220C/425F/gas mark 7. Coat the halloumi with the harissa marinade and set aside.
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- When the vegetables have finished roasting, turn the oven down to 200C/400F/gas mark 6 and place the wedges in the oven. Roast for 25-30 minutes until browned and tender then season well with salt. Return the tray of vegetables to the oven for the final 5-10 minutes of cooking to warm through.
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- Add a little oil to a griddle pan and heat on low. Put the halloumi on to a griddle pan and cook for 3 minutes each side.
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- In a medium-sized bowl, stir together the cucumber, tomatoes, avocado and basil. Add the dressing and toss to coat. Transfer to a serving dish.
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