Ingredients
Equipment
Method
Preparation
- Slice the halloumi cheese into 1 cm thick strips and set them aside.
- Wash and dry the baby spinach leaves thoroughly.
- Core and thinly slice the red bell pepper into strips.
- Peel and julienne the carrot.
- Slice the cucumber into matchsticks.
Cooking
- Heat olive oil over medium-high heat until shimmering.
- Fry the halloumi strips for 2-3 minutes on each side until golden brown.
Assembly
- Warm tortilla wraps in a dry skillet for about 10-15 seconds on each side.
- Spread one tablespoon of sweet chili sauce onto each tortilla.
- Layer a handful of spinach, followed by bell pepper, cucumber, carrot, and halloumi strips.
- Drizzle lime juice, sprinkle chopped coriander, and season with salt and pepper.
- Carefully roll each tortilla tightly and cut in half to serve.
Nutrition
Notes
Feel free to customize your wraps with any additional veggies or sauces you prefer.
