Crispy Halloumi Wraps with Mango Slaw and Chipotle Mayo

Ingredients

• 250 g halloumi, cut into thick strips
• 1 tbsp olive oil
• 4 large flour wraps
• 200 g white cabbage, finely shredded
• 1 mango, peeled and julienned
• 1 lime, juiced
• 1 tsp chilli flakes
• 3 tbsp mayonnaise
• 1 tbsp chipotle paste
• 100 g baby spinach
• 20 g fresh coriander, roughly chopped
• Warm tortillas, to serve
• Soured cream, to serve
• Quick pickled red onion, to serve

Method

1. 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.
2. 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.
3. 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.
4. Warm the wraps in a dry pan for 30 seconds each side until soft and pliable.
5. Spread the chipotle mayo generously across each wrap. Layer with baby spinach, then a generous pile of mango slaw.
6. 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.
7. Cut each wrap on the diagonal and serve straight away with lime wedges, more coriander and a pinch of chilli flakes for those who want extra heat.