The pressure builds and you start counting down minutes until you eat. The scent of golden halloumi frying kinda fills the kitchen and you catch yourself grinning as that sticky sauce thickens up real nice. You know dinner is gonna hit just right tonight.
Your hands move quick, slicing halloumi into perfect strips while the sunflower oil heats up. You notice the sizzle as they hit the pan and your patience wears thin in the best way possible. Just a few minutes and this wrap is gonna be ready to roll.
While the cheese crisps on one side, you mix your honey, sweet chilli, and ketchup sauce with barely a thought. The smell sounds like a promise of yum. You flip the halloumi and pour that sticky goodness on, watching it glaze the squares before lifting them off the heat.
Why This Recipe Works Every Single Time
- The halloumi gets golden crispy in just minutes, so no soggy cheese here.
- The sticky sauce is sweet and tangy but not overpowering, balances real good with fresh veggies.
- Quick cooking means you don’t need to fuss around, perfect for busy evenings.
- The mix of crunchy lettuce, juicy tomatoes, and creamy hummus hits all the right textures.
- Wraps warm up fast in either pan or microwave, so prep time barely adds up.
- The combo of honey, chilli, and ketchup keeps the sauce sticky without turning runny.
Everything You Need Lined Up
- 1 teaspoon sunflower oil to fry your halloumi nice and crispy.
- 400 g (14 oz) halloumi, got to have two packs for that right amount.
- 2 tablespoon honey to sweeten things up naturally.
- 2 tablespoon sweet chilli sauce brings the hint of spice and smokiness.
- 2 tablespoon ketchup, adds tang and thickens the sticky sauce.
- 2 little gem lettuces, finely shredded to add crunch and freshness.
- Half a red onion sliced thin for that sharp bite.
- 250 g (9 oz) cherry tomatoes, halved, juicy and sweet.
- Half a cucumber, thinly sliced to add a cool crispness.
- 120 g (4 oz) hummus, creamy and smooth to spread on each wrap.
- One lime for squeezing a little zesty brightness.
- 8 small tortilla wraps to hold your fillings together.
Your Complete Cooking Timeline
First off, slice your halloumi into even strips so they cook evenly. Uneven ones get all burnt or underdone and that’s just no good.
Heat sunflower oil in a non-stick frying pan over medium heat until you see it shimmer. This prep step is gotta be just right so halloumi crisps up.
Put the halloumi slices in the pan and fry – about 2 to 3 minutes on each side should get them golden and crunchy.
While they cook, combine the honey, sweet chilli sauce, and ketchup in a small bowl. This sauce is your secret weapon to that sticky finish.
Lower the heat and pour your sauce all over the halloumi still in the pan. Toss it around gently to get every piece all coated.
Cook another 1 to 2 minutes until the sauce thickens up and glazes the cheese real good. Then lift them off and set aside.
Warm your wraps a bit in a dry pan or zap in the microwave for a few seconds. You want them pliable but not soggy.
Spread a good layer of hummus on each wrap. Then pile on shredded lettuce, thinly sliced red onion, halved cherry tomatoes, and cucumber slices.
Add the sticky halloumi right on top of your fresh veggie stack and roll up tight. Serve immediately before that sauce sticks too much and you lose the crispness.
Valve Hacks You Need to Know
- Quick release: Don’t wait too long after cooking to do a quick release of pressure so you avoid overcooking your halloumi and veggies. It keeps that fresh snap.
- Pressure build: It only takes a few minutes for your pan or cooker to build pressure. Use that time to prep your veggies and mix sauces so you’re ready to roll when it hits high pressure.
- Natural release: For this recipe, you can skip the slow natural release and go straight to quick release. It helps keep your wraps crisp and fresh rather than mushy.
That First Bite Moment
You grab your halloumi wrap and the first thing you notice is the warm softness of the tortilla, just begging to fold perfectly around the fillings. You can feel the creaminess of the hummus underneath all the fresh crunch.
Then you get that sticky sweet chilli honey sauce coating the crispy halloumi giving just the right balance of sweet and tangy. The veggies add a burst of freshness with every bite so it’s never boring.
You can almost taste that lime squeeze brightening it up with a little zing, making your mouth go, heck yeah, this is good. It’s just the kind of wrap that makes you wanna keep eating and feeling good after.
Making It Last All Week Long
If you wanna save some for later, separate the components to keep each fresh. Store your cooked halloumi wrapped tight in the fridge for up to three days.
Keep your shredded lettuce, tomatoes, cucumber, and onions in a sealed container or zip bag so they stay crisp and don’t wilt before you’re ready to eat.
Wraps stay best when stored at room temp wrapped in foil or a clean cloth to avoid drying out. Assemble only when you’re ready to eat to keep that crunch and creaminess intact.
Common Questions and Real Answers
- Can I use a different cheese? Halloumi is special because it holds shape and gets crispy. Substitutes that melt won’t work as well but you can try paneer if you want a similar texture.
- Can I make the sticky sauce ahead? Yep, mix it a day ahead and keep it in the fridge. Just warm it up gently before adding to your halloumi.
- What if I don’t have a stovetop? You can use an electric griddle or even a toaster oven to get that golden halloumi browning.
- How long can I keep leftovers? Cooked halloumi wraps are best eaten same day but halloumi keeps for three days refrigerated. Keep veggies separate until reheating.
- Is this recipe gluten free? You can swap out the flour wraps for gluten free versions or use large lettuce leaves as wraps instead.
- What if I want it spicier? Add more sweet chilli or a pinch of red pepper flakes to the sauce to give it a bit more kick without losing that sticky balance.
Related Recipes You Might Enjoy
Try our Delicious Enchilada Pasta for a hearty Tex-Mex fusion dish, or whip up some Cheesy Taco Sticks for a fun snack that’s full of cheesy goodness. Looking for a comforting Italian dinner? Our Garlic Mushroom Pasta is quick and flavorful.
Halloumi Wraps {with Sticky Sauce}
Equipment
- 1 Mixing bowl Small bowl for sauce
- 1 Frying pan Non-stick
Ingredients
Main ingredients
- 1 teaspoon Sunflower oil to fry your halloumi
- 400 g Halloumi two packs
- 2 tablespoon Honey for the sticky sauce
- 2 tablespoon Sweet chilli sauce for the sticky sauce
- 2 tablespoon Ketchup for the sticky sauce
- 2 Little gem lettuces finely shredded
- 0.5 Red onion thinly sliced
- 250 g Cherry tomatoes halved
- 0.5 Cucumber thinly sliced
- 120 g Hummus creamy and smooth
- 1 Lime for squeezing
- 8 Small tortilla wraps to hold your fillings
Instructions
Instructions
- Slice the halloumi into strips so they cook evenly.
- Heat sunflower oil in a non-stick frying pan over medium heat until shimmering.
- Fry halloumi slices for 2–3 minutes on each side until golden and crunchy.
- While cooking, mix honey, sweet chilli sauce, and ketchup in a small bowl.
- Lower heat, pour sauce over halloumi, and toss gently to coat.
- Cook another 1–2 minutes till sauce thickens and glazes the cheese. Remove from heat.
- Warm wraps in a dry pan or microwave until pliable.
- Spread hummus on each wrap, then layer with lettuce, onion, tomatoes, and cucumber.
- Add sticky halloumi on top and finish with a squeeze of lime.
- Roll tightly and serve immediately while warm and crispy.
