Crispy Halloumi Wraps with Mango Slaw & Chipotle Mayo
Each wrap sliced on the bold diagonal to show the layers — golden halloumi, blush-orange mango, jade spinach — with lime wedges and a final flurry of coriander and chilli flakes across the board.
Ingredients
Serves 4- 250 ghalloumi, cut into thick strips
- 1 tbspolive oil
- 4large flour wraps
- 200 gwhite cabbage, finely shredded
- 1mango, peeled and julienned
- 1lime, juiced
- 1 tspchilli flakes
- 3 tbspmayonnaise
- 1 tbspchipotle paste
- 100 gbaby spinach
- 20 gfresh coriander, roughly chopped
- Fine salt and black pepper
Method
- Mix the mayonnaise with the chipotle paste until smooth and a deep terracotta colour. Taste; it should be smoky with a slow build of heat.
- Toss the shredded cabbage and julienned mango with the lime juice, chilli flakes and a pinch of salt. Set aside for 10 minutes to soften and turn glossy.
- Heat the olive oil in a non-stick frying pan over high heat until shimmering. Lay in the halloumi strips and cook for 1–2 minutes each side without moving them; that deep golden crust only comes from leaving them alone. Season with a little black pepper.
- Warm the wraps in a dry pan for 30 seconds each side until soft and pliable.
- Spread the chipotle mayo generously across each wrap. Layer with baby spinach, then a generous pile of mango slaw.
- Lay the crispy halloumi on top while still squeaking from the pan, scatter with coriander and roll up tightly, tucking the ends as you go.
- Cut each wrap on the diagonal and serve straight away.
Per serving
- kcal
- 539
- protein
- 20.3g
- fibre
- 5.2g
- carbs
- 46.8g
- fat
- 31.5g
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