Description
Easy Crispy Halloumi Wraps
Looking for a delicious vegetarian dish that’s quick and easy to prepare? Crispy halloumi wraps are a perfect solution for busy weeknights or Meatless Mondays. This Mediterranean-inspired recipe combines the salty, squeaky texture of halloumi with fresh, crunchy lettuce, creamy ranch, and a touch of spice. It’s all wrapped up in a soft flatbread for a satisfying bite every time. Whether it’s for a picnic or a casual dinner, these wraps will be a favorite for everyone!
225g Halloumi
250g Lettuce
3 Wraps or Flatbreads
3 tbsp Ranch Dressing
3 tbsp Spicy Mayo
½ cup Panko Breadcrumbs (35g)
½ cup Flour (60g)
1 Egg
1 tbsp Paprika
1 tbsp Italian Seasoning
2 tsp Garlic Salt
Salt & Pepper
⅓ cup Parmesan (30g)
100ml Neutral Oil
Directions:
1. Cut halloumi into cubes. Set up 3 bowls with flour & spices, beaten egg, and breadcrumb mix.
2. Coat halloumi in flour, egg, and breadcrumbs.
3. Fry halloumi until golden brown.
4. Assemble wraps with ranch, lettuce, crispy halloumi, and spicy mayo.
Prep Time: 20 mins
Kcal: 863
Step-by-Step Guide
Follow these detailed instructions for perfect crispy halloumi wraps every time.
- Prepare the Breading Stations: In one shallow bowl, combine the flour, paprika, Italian seasoning, garlic salt, and a pinch of black pepper. In a second bowl, beat the egg. In a third bowl, mix the panko breadcrumbs with the grated parmesan cheese.
- Bread the Halloumi: Pat the halloumi cubes dry with a paper towel. Dredge each cube first in the seasoned flour, shaking off excess. Next, dip it into the beaten egg, letting any excess drip off. Finally, press it firmly into the panko-parmesan mixture until fully coated. Place on a plate.
- Fry to Perfection: Heat the neutral oil in a large skillet over medium-high heat. To test if it’s ready, drop in a small breadcrumb; it should sizzle gently. Fry the breaded halloumi cubes in batches for 1-2 minutes per side, or until deeply golden brown and crispy. Transfer to a paper towel-lined plate.
- Assemble with Care: Warm your wraps or flatbreads briefly in a dry pan or microwave. Spread a tablespoon of ranch dressing down the center of each wrap. Add a generous handful of fresh lettuce. Top with the hot, crispy halloumi cubes. Drizzle with spicy mayo.
- Wrap it Up: Fold the bottom of the wrap up over the filling, then fold in the sides and roll tightly away from you to create a secure, neat package.
Serving Suggestions
These versatile wraps pair beautifully with a variety of sides. For a complete meal, serve with a simple Greek salad, lemon-dressed couscous, or crispy sweet potato fries. They are perfect for picnics—wrap them tightly in parchment paper or foil for easy transport. For a lighter option, serve the components deconstructed as a salad bowl, with the crispy halloumi on top.
How-to Summary
Cut and bread halloumi cubes using a three-step station (flour, egg, breadcrumbs). Pan-fry until golden and crispy. Assemble warm wraps with ranch, lettuce, the hot halloumi, and a drizzle of spicy mayo.
Frequently Asked Questions
Can I bake the halloumi instead of frying? Yes, for a lighter version. Arrange breaded halloumi on a parchment-lined baking sheet, spray lightly with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crispy.
What can I use instead of halloumi? Firm tofu (pressed and sliced) or thick slices of paneer cheese are excellent vegetarian substitutes, though the flavor will be milder.
How do I prevent the wraps from getting soggy? Ensure the fried halloumi has cooled slightly on a paper towel to remove excess oil. Also, create a barrier by spreading the dressing directly on the wrap before adding the lettuce, which helps shield the bread.
Can I prepare the breaded halloumi ahead of time? You can bread the halloumi cubes and refrigerate them on a tray for up to 2 hours before frying. For best results, fry just before serving to maintain maximum crispiness.
What’s a good substitute for spicy mayo? Combine regular mayo with a dash of hot sauce, sriracha, or harissa paste. Tzatziki or a garlic herb sauce also work wonderfully for a different flavor profile.
Common Mistakes to Avoid
- Using Wet Halloumi: Not patting the cheese dry before breading leads to the coating sliding off during frying.
- Overcrowding the Pan: Frying too many cubes at once lowers the oil temperature, resulting in greasy, soft halloumi instead of crispy.
- Skipping the Seasoning in the Flour: The flour layer is your primary seasoning opportunity. Bland flour means bland coating.
- Assembling with Cold Components: Adding cold lettuce and dressings to a warm wrap can create condensation, making it soggy. Have ingredients ready but assemble quickly with hot halloumi.
Conclusion
These crispy halloumi wraps are a testament to how simple ingredients can create an extraordinary meal. With their perfect contrast of salty, crispy cheese and cool, fresh veggies, they are a guaranteed crowd-pleaser. By following the step-by-step guide and avoiding common pitfalls, you can master this quick and delicious vegetarian dish for any occasion. Enjoy your culinary creation!