This chickpea, sweet potato and halloumi wrap is so unbelievably delicious and light. The halloumi is meaty and the chickpeas are slightly crunchy and the sauce adds warmth.
Myself and Halloumi are the bets of friends. I love cheese but halloumi is one of my favourites. It is salty, firm and a little bit chewy. However, if cooked wrong it can be squeaky and as dry as the sahara desert. So dry and salty that you would need to dunk yourself in the ocean to get over the dehydration. Ok..slight exaggeration.
I am feeeling so much better today. YAY! I can start living again. Woo! Isn't health such an enormous blessing? Something we take for granted everyday. I mean sometimes we don't realise how incredibly lucky we are to be able to do everyday things.
Anyway back to the wrap. It is healthy and filling. It is a great wrap to have when you want something substantial that fills you up but feels light. I do thin my hummus down in this recipe because i think this wrap needs something a little bit runny.
Please do try this recipe. It is so yummy!
Chickpea and Halloumi wrap
Ingredients
- 4 xs Tortilla wraps
Chickpeas
- 1 400 g tin chickpeas
- 1 tablespoon olive oil
- 1 garlic clove crushed
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika powder
Sweet Potato (Optional)
- 1 large sweet potato peeled and cubed into ½ inch cubes
- 1 teaspoon garlic granules
- ½ teaspoon brown sugar
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Chilli Hummus
- 1 400 g tin chickpeas drained and rinsed
- 2 tablespoon tahini paste
- 2 tablespoon lemon juice
- 2 tablespoon water
- 3 garlic cloves crushed
- 1 teaspoon red chilli powder or paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad
- ½ cucumber cut into ½ cm cubes
- 1 red onion sliced finely
- 1 carrot julienne or grated
- 2 tablespoon Pickled cabbage
- 200 g Cherry tomatoes cut into quarters
- Salt and pepper to taste
Halloumi
- 250 g Halloumi
- 1 egg whisked
- 3 tablespoon Semolina
- 2 tablespoon Honey
- 1 sprig Thyme - Leaves only
- 1 tablespoon olive oil
Instructions
Chickpeas
- Drain the chickpeas and empty into a small bowl with all the other ingredients. Combine well.
- Spread the chickpeas in a single layer on a baking tray.
- Roast for 25 minutes. (Make a start on the potato)
- Remove from the oven and set aside.
Sweet potato
- Put the cubed sweet potatoes in a large bowl and drizzle with oil + melted butter. Add the garlic granules, brown sugar, cumin, smoked paprika and salt and pepper, making sure everything is evenly combined.
- Spread the sweet potato in one layer. Bake for 25 minutes. (Make a start on the hummus).
- Then turn them and bake for 10 minutes more at gas mark 4.
- Remove from the oven and set aside.
Hummus
- Combine all the ingredients for the hummus apart from the oil and blend to a puree.
- Taste and adjust salt, chilli or lemon juice.
- Drizzle with olive oil and mix through.
Halloumi
- Cut the halloumi into ½ inch slices.
- Dip each piece into egg and then into the semolina. (Very lightly)
- Heat the oil in a non stick frying pan over a low/medium heat.
- Cook for 2 minutes each side.
- Remove from the pan and top with honey and sesame seeds.
Wraps
- Toast each wrap in a non stick pan for about 30 seconds each.
Assemble
- Arrange the salad, chickpeas, sweet potato, halloumi and hummus on the wrap.
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