Tasty Turkish Haloumi Wraps

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs tomato
• 1pcs red onion
• 180g haloumi
• 6pcs flour tortillas
• 10g Turkish seasoning
• 5ml red wine vinegar
• 3ml sugar
• 30ml mayonnaise
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced (see Make it yours). Thinly slice half the cucumber, then coarsely grate the remaining cucumber. Cut the tomato into thin wedges. Thinly slice the onion with a sharp knife or mandoline. Slice the haloumi.
2. Step 2 — Make pickled onion
   Combine 1 tsp red wine vinegar and ½ tsp sugar in a large bowl. Add the onion, season with salt and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. Meanwhile, put the grated cucumber, ½ tsp Turkish seasoning and 2 tbs mayonnaise in a bowl and stir to combine. Taste, then season with salt and pepper.
4. Step 4 — Cook haloumi
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove the pan from the heat. Add the remaining Turkish seasoning and 1 tbs water to the haloumi and turn to coat.
5. Step 5 — Serve up
   Divide the tortillas among plates. Spread with the mayo mixture and fill with the haloumi, tomato, drained pickled onion and sliced cucumber. Roll up to enclose the filling and enjoy!
6. Step 6 — Make it yours
   Don't feel like turning on the oven? Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. Or, try pan-frying them – it takes a bit longer, but gives them a deliciously crispy edge. Pan-fry the tortillas, one at a time, for 1 min each side or until golden and charred.

Allergens

Sulfit, Eier, Milch, Gluten, Wheat