Description
Crispy Halloumi Wraps
Crispy halloumi wraps are a perfect blend of salty, crunchy, and creamy. Originating from Mediterranean cuisine, halloumi’s high melting point makes it ideal for frying, creating a delightful crunch without getting soggy. This recipe wraps that crispy goodness in flatbread, paired with fresh lettuce, spicy mayo, and creamy ranch for a quick, satisfying meal—great for Meatless Mondays or a light summer lunch!
225g halloumi
3 wraps or flatbreads
250g lettuce
3 tbsp ranch dressing
3 tbsp spicy mayo
½ cup panko breadcrumbs
½ cup flour
1 egg
1 tbsp paprika
1 tbsp Italian seasoning
2 tsp garlic salt
⅓ cup grated parmesan
100ml neutral oil
Directions:
1. Cut halloumi into cubes.
2. Prepare three bowls: seasoned flour, egg wash, and breadcrumb mix.
3. Coat halloumi in flour, egg, then breadcrumbs.
4. Fry in hot oil until crispy.
5. Assemble wraps with lettuce, halloumi, ranch, and spicy mayo.
Prep Time: 20 minutes
Kcal: 863 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect crispy halloumi wraps every time.
- Prepare the Halloumi: Drain the 225g block of halloumi and pat it dry with a paper towel. Slice it into 1-inch cubes. This ensures even cooking and maximum crispy surface area.
- Set Up Your Breading Station: Get three shallow bowls. In the first, combine ½ cup of flour with 1 tbsp paprika, 1 tbsp Italian seasoning, and 2 tsp garlic salt. In the second, beat one egg. In the third, mix ½ cup panko breadcrumbs with ⅓ cup grated parmesan.
- Bread the Cheese: Working one piece at a time, coat each halloumi cube thoroughly in the seasoned flour, then 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 100ml of neutral oil (like vegetable or canola) in a large skillet over medium-high heat. To test if it’s ready, drop in a small breadcrumb; it should sizzle immediately. Carefully add the breaded halloumi in a single layer, not overcrowding the pan. Fry for 1-2 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined plate.
- Assemble the Wraps: Warm your wraps or flatbreads briefly in a dry pan or microwave. Spread a tablespoon of ranch dressing and a tablespoon of spicy mayo down the center of each. Add a generous handful of fresh lettuce (about 80g per wrap). Top with the hot, crispy halloumi cubes. Fold the bottom of the wrap up, then fold in the sides and roll tightly to enclose the filling.
Serving Suggestions
These wraps are a complete meal on their own, but you can elevate your plate with simple sides. Serve with a light Greek salad, crispy sweet potato fries, or a bowl of tomato soup for dipping. For a fresher twist, add sliced cucumber, red onion, or roasted red peppers inside the wrap. A squeeze of lemon juice over the halloumi just before wrapping adds a bright, tangy note.
How-to Summary
Cube halloumi, then bread using a three-step station of seasoned flour, egg, and panko-parmesan mix. Pan-fry in hot oil until golden and crispy. Assemble in warm flatbreads with lettuce, ranch, and spicy mayo.
Frequently Asked Questions
Can I bake the halloumi instead of frying? Yes, for a lighter option. Arrange breaded halloumi on a parchment-lined baking sheet, lightly spray with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crispy.
What can I use instead of spicy mayo? Combine regular mayo with a dash of hot sauce, sriracha, or chipotle paste. Tzatziki, hummus, or a garlic herb sauce also make excellent substitutes.
How do I prevent the breading from falling off? Ensure the halloumi is patted completely dry before starting. Press firmly when coating in the breadcrumb mixture to help it adhere. Let the breaded pieces rest for 5 minutes before frying.
Can I prepare the halloumi ahead of time? You can bread the halloumi cubes and refrigerate them on a baking sheet for up to 2 hours before frying. Fry just before serving for the best texture.
Is halloumi vegetarian? Traditional halloumi is made with animal rennet, so it is not always vegetarian. Check the packaging for vegetarian-certified halloumi, which uses microbial rennet.
Common Mistakes to Avoid
- Using Wet Halloumi: Not patting the cheese dry leads to poor breading adhesion and splattering oil.
- Overcrowding the Pan: Frying too many pieces at once lowers the oil temperature, resulting in greasy, soggy halloumi.
- Oil Temperature is Wrong: Oil that isn’t hot enough causes sogginess; oil that’s too hot burns the coating before the cheese warms through.
- Skipping the Seasoning: Forgetting to season the flour layer results in bland-tasting halloumi.
- Using Cold Wraps: A cold, stiff flatbread is difficult to roll and may crack. Always warm them slightly first.
Conclusion
These crispy halloumi wraps are a testament to how simple ingredients can create an extraordinary meal. The contrast between the hot, salty, crunchy cheese and the cool, creamy sauces is utterly satisfying. Perfect for a quick weeknight dinner or a impressive lunch for friends, this versatile recipe is sure to become a regular in your rotation. Enjoy the delicious crunch!