Description
These Greek halloumi wraps are made with fresh halloumi, creamy carrot salad and paired with amazing sweet potato wedges. Read about possible variations.
Ingredients
Units
Scale
- 4 medium sweet potatoes, washed and cut into wedges
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) smoked paprika
- 300g (10oz) Greek yogurt
- 8 sundried tomatoes, drained
- 5ml (1 tsp) crushed chillies
- 15ml (1 tbsp) caster sugar
- 4 medium carrots, peeled and grated
- 15ml (1 tbsp) vegetable oil
- 500g (1lb) halloumi, cut into 1cm (1/2in) slices
- 2 gem lettuce, washed
- 4 tortilla wraps
Instructions
- 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.
- Place the yogurt, sugar, tomatoes and chillies in a food processor and blend until smooth.
- Mix the yogurt dressing with the grated carrots.
- Heat the oil in a frying pan on medium-high heat and lay in the halloumi. Cook until golden, 3 mins on each side, then transfer to a plate and cover with foil. Tip: If your pan isn't quite big enough, fry the halloumi in batches.
- Place 2 or 3 lettuce leaves on each tortilla wrap, then top with carrot salad and 4 slices of halloumi. Roll up and serve with the sweet potato chips. Use the remaining yoghurt for dipping. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1
- Calories: 458
- Sugar: 11.9g
- Sodium: 1263mg
- Fat: 23.5g
- Saturated Fat: 10g
- Carbohydrates: 44.3g
- Fiber: 6.7g
- Protein: 20g
- Cholesterol: 4mg