Halloumi and roasted chickpeas wraps

Halloumi wraps with roasted chickpeas and a minty yoghurt sauce. These spicy wraps are super tasty, filling and great for lunch or dinner. Notes Nutritional Information is approximate and is calculated using an online tool. It includes a serving of the yoghurt and a large white flour wrap/tortilla. Halloumi - try and buy good quality halloumi, look for authentic Cypriot halloumi. I always use full-fat halloumi for these. Wraps - I have used whole wheat and white flour large wraps for these, both work very well. Yoghurt - for the sauce I always you a full-fat plain, natural yoghurt. Chickpeas - if you have any chickpeas leftover, store them in an air-tight container and add them to soups or salad. They will keep for about a week. Can I make this gluten-free? Yes, just use your favourite gluten-free wraps. Can I make this vegan? Yes, you can, use vegan halloumi and a plant-based yoghurt to make the sauce. Can I freeze this? I don't recommend freezing this. Nutrition Calories: 462kcal | Carbohydrates: 49.4g | Protein: 23.6g | Fat: 20.6g | Saturated Fat: 12.3g | Cholesterol: 42mg | Sodium: 1221mg | Potassium: 23.6mg | Fiber: 7.1g | Sugar: 6.7g | Calcium: 711mg | Iron: 4mg

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C/392F.

Step 2

Drain, rinse and dry the chickpeas. Pour the chickpeas onto an oven tray.

Step 3

Drizzle 1 tablespoon of olive oil over the chickpeas then mix well.

Step 4

Sprinkle 1/2 teaspoon of smoked paprika, 1/2 tsp of ground cumin and 1/4 teaspoon of sea salt over the chickpeas.

Step 5

Give the tray a good shake making sure all the chickpeas are covered in the spices.

Step 6

Roast for 30 minutes or until the chickpeas are crispy, turn the chickpeas halfway through cooking.

Step 7

Add all the ingredients for the sauce to a small bowl then mix well.

Step 8

Leave the sauce in the fridge until you are ready to serve it.

Step 9

Slice the halloumi into thin slices, I got eight slices out of my block.

Step 10

In a shallow dish mix together 1 teaspoon of ground cumin, 1/4 teaspoon of smoked paprika, 1/2 teaspoon of dried coriander/cilantro leaf, the zest of 1 small lime and 1/4 teaspoon of dried red chilli flakes.

Step 11

Heat a griddle pan or pan to medium heat.

Step 12

Brush each slice of the halloumi on each side with olive oil.

Step 13

Dip both sides of the halloumi into the spice mix.

Step 14

Place the halloumi on the griddle pan and cook each side until golden brown, about 3 or 4 minutes each side. You will need to do this in two batches.

Step 15

Place a wrap on a clean chopping board.

Step 16

Add a small handful of baby spinach down the middle of the wrap. Add some cucumber and tomato slices to the spinach.

Step 17

Top that with two slices of halloumi. Add a dollop of the minty yoghurt sauce.

Step 18

Add some sliced spring onions/scallions, a couple of mint leaves, a couple of parsley leaves then squeeze a little lime juice over it all.

Step 19

Add a tablespoon or two of the roasted chickpeas.

Step 20

Fold the bottom of the wrap up over the filling, then fold over each side.

Step 21

Serve immediately.

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