Sweet Chili Halloumi Wraps are a perfect blend of savory, sweet, and tangy flavors all wrapped up in a soft tortilla. The crispy, golden halloumi paired with crunchy vegetables and a drizzle of sweet chili sauce creates a satisfying meal that’s quick and easy to put together. I love making these for a speedy lunch or a light dinner when I want something delicious but not too heavy.
Why You’ll Love This Recipe
I enjoy how fast these wraps come together, making them ideal for busy weekdays. The salty halloumi contrasts beautifully with the sweetness of the chili sauce, while fresh veggies add crunch and freshness. They’re also incredibly customizable—I can mix up the fillings based on what I have on hand. Plus, they’re vegetarian-friendly and feel like a treat without much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Halloumi cheese
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Sweet chili sauce
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Large flour tortillas or wraps
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Lettuce (like romaine or mixed leaves)
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Carrot (grated or julienned)
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Red bell pepper (thinly sliced)
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Cucumber (thinly sliced)
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Red onion (optional, thinly sliced)
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Olive oil (for frying)
Directions
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I start by slicing the halloumi into even strips or slices, about 1cm thick.
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I heat a little olive oil in a non-stick pan over medium heat and fry the halloumi for 2–3 minutes on each side until it turns golden and crispy.
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While the halloumi is cooking, I prep the veggies—wash and slice the lettuce, carrot, red bell pepper, cucumber, and red onion.
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I warm the tortillas slightly in a dry pan or microwave for a few seconds to make them easier to fold.
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Once the halloumi is ready, I lay out the tortillas and layer with lettuce, carrot, cucumber, bell pepper, and a few pieces of halloumi.
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I drizzle sweet chili sauce over the top (generously, because I love the sweet kick).
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I fold the sides of the wrap in, roll it up tightly from the bottom, and it’s ready to eat.
Servings and timing
This recipe makes about 4 wraps. It takes around 10 minutes to prep and another 10 minutes to cook, so in just 20 minutes, I have a tasty, satisfying meal ready to go.
Variations
Sometimes I add avocado slices for extra creaminess or sprinkle in some fresh cilantro for a herby twist. If I want extra heat, I mix in a bit of sriracha with the sweet chili sauce. For a more filling version, I include cooked quinoa or couscous in the wrap. Swapping out the tortilla for a whole wheat or gluten-free version works great too.
Storage/reheating
If I make extra, I store the ingredients separately to keep everything fresh. Cooked halloumi can be stored in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry the halloumi for a minute or two on each side to bring back its crispy texture. I avoid storing assembled wraps for too long, as the tortilla and veggies can go soggy.
FAQs
How do I stop halloumi from sticking to the pan?
I always use a non-stick pan and a little oil to prevent sticking. Letting the halloumi cook undisturbed for a couple of minutes helps it form a golden crust and lift off easily.
Can I use another cheese instead of halloumi?
Halloumi is unique because it holds its shape when fried, but if I want to try something different, paneer or firm tofu can be a decent alternative.
Is sweet chili sauce very spicy?
Sweet chili sauce is more sweet than spicy. It has a mild heat, so I find it very approachable. For more spice, I add chili flakes or hot sauce.
Can I make this wrap ahead of time?
I prefer to make it fresh for the best texture, but I can prep all the components in advance and assemble the wrap just before eating.
What’s the best way to keep the wrap from falling apart?
I warm the tortilla slightly to make it more flexible, then fold in the sides and roll tightly. Wrapping it in foil or parchment paper also helps keep it secure, especially if I’m taking it on the go.
Conclusion
Sweet Chili Halloumi Wraps are one of my go-to meals when I need something fast, flavorful, and satisfying. I love the balance of crispy, salty cheese with fresh veggies and a sweet-spicy sauce. Whether I’m packing lunch or pulling dinner together in a hurry, these wraps always hit the spot.
PrintSweet Chili Halloumi Wraps
Sweet Chili Halloumi Wraps are quick, satisfying, and packed with crispy halloumi, fresh vegetables, and a tangy sweet chili sauce, all wrapped in a soft tortilla. Perfect for a fast lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 wraps
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 225g Halloumi cheese, sliced into 1cm thick pieces
- 4 tbsp Sweet chili sauce (or more to taste)
- 4 Large flour tortillas or wraps
- 2 cups Lettuce (romaine or mixed leaves), chopped
- 1 Carrot, grated or julienned
- 1 Red bell pepper, thinly sliced
- 1/2 Cucumber, thinly sliced
- 1/4 Red onion (optional), thinly sliced
- 1 tbsp Olive oil (for frying)
Instructions
- Slice the halloumi into even 1cm thick strips.
- Heat olive oil in a non-stick pan over medium heat and fry the halloumi for 2–3 minutes on each side until golden and crispy.
- Meanwhile, prep the vegetables: wash and slice the lettuce, carrot, red bell pepper, cucumber, and red onion.
- Warm the tortillas in a dry pan or microwave for a few seconds to make them pliable.
- Lay out each tortilla and layer with lettuce, carrot, cucumber, bell pepper, and a few pieces of halloumi.
- Drizzle generously with sweet chili sauce.
- Fold in the sides, roll the wrap tightly from the bottom, and serve immediately.
Notes
- Add avocado slices or fresh cilantro for extra flavor.
- Mix sweet chili with sriracha for more heat.
- Include quinoa or couscous for a more filling wrap.
- Use whole wheat or gluten-free tortillas if desired.
- Store cooked halloumi separately and reheat in a pan for best texture.
Nutrition
- Serving Size: 1 wrap
- Calories: 390
- Sugar: 7g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
