Sweet Chili Halloumi Wraps

Sweet Chili Halloumi Wraps bring bright, sticky heat and golden, squeaky cheese to a quick weeknight lunch. This easy vegetarian meal cooks fast and fills hungry kids and grown-ups alike. If you want something warm, tangy, and a little crunchy, these wraps hit the spot. If you love sweet-and-spicy combos, you might also enjoy sweet chili chicken lettuce wraps for a meaty version.

Why Make This Recipe

• Quick & Easy: Ready in about 20–25 minutes.
• Family Favorite: Kids love the crispy, salty halloumi and sticky sauce.
• Budget-Friendly: Few ingredients that stretch to several wraps.
• Hands-on and fun: Great for kids to help build their own wrap.

This recipe stands out because the halloumi gets a warm, caramelised edge while the sauce stays glossy and sweet. It’s comfort food with a bright kick—perfect when you want something simple that still feels special. The warm, salty cheese and crisp veg give a satisfying mix of textures and flavors you’ll want to make again.

Ingredients

For the base:

• 4 large flour wraps or tortillas (use whole wheat or gluten-free if needed)

For the filling:

• 250 g halloumi block, drained and sliced into 6–8mm thick pieces
• 1 tbsp olive oil for frying
• 1 cup shredded lettuce or mixed greens
• 1 small cucumber, thinly sliced
• 1 small carrot, grated or ribboned

For the sauce & finishing:

• 4 tbsp sweet chili sauce (store-bought or homemade)
• 2 tbsp mayonnaise or Greek yogurt (optional, for creaminess)
• 1 lime, cut into wedges (for squeezing)
• Fresh coriander or parsley, chopped (optional garnish)

Notes:

• Halloumi: buy the firm block, not pre-sliced, for best sear.
• Sweet chili sauce: adjust heat to taste.

You can also peek at a similar idea for wraps like sweet chili chicken wraps for inspiration.

How to Make Sweet Chili Halloumi Wraps

1. Prep everything first: slice the halloumi, shred the lettuce, slice cucumber, and grate the carrot. This keeps assembly quick.

• Mini-tip: Dry the halloumi with kitchen paper so it browns better.

1. Heat a non-stick pan over medium-high heat and add 1 tbsp olive oil. Get the pan hot so the halloumi sizzles on contact.

• Why this matters: A hot pan gives a golden crust and keeps the inside springy.

1. Fry halloumi slices 2–3 minutes per side until deep golden and slightly crisp. Work in a single layer; don’t crowd the pan.

• Mini-tip: If the cheese sticks, wait a few more seconds—the crust will release.

1. In a small bowl, mix 3 tbsp sweet chili sauce with the mayo or yogurt if using. This tones down the heat and adds creaminess.

• Why this matters: A thicker sauce clings to the halloumi and greens better.

1. Warm the wraps in a dry pan or microwave for 15–20 seconds so they fold without cracking.

• Mini-tip: Warm wraps feel softer and hold fillings without tearing.

1. Build each wrap: spread a spoonful of the sauce, add lettuce, cucumber, carrot, 3–4 halloumi slices, and a drizzle of extra sweet chili sauce. Finish with fresh herbs and a squeeze of lime.

• Why this matters: Layering cold greens under the hot halloumi keeps texture contrast and prevents sogginess.

1. Fold or roll the wrap tightly and serve immediately while the halloumi is warm and the sauce is glossy.

How to Serve Sweet Chili Halloumi Wraps

• Serve with extra lime wedges and a small bowl of sweet chili sauce for dipping.
• Add a side of oven-baked potato wedges or a crisp green salad for a fuller meal.
• For a party platter, cut wraps in half on the bias and arrange on a warm board with fresh herbs.

How to Store Sweet Chili Halloumi Wraps

• Short term: Store assembled wraps in an airtight container in the fridge for up to 24 hours. Best eaten the same day.
• Separate components: Keep fried halloumi and salad separate in sealed containers for 2–3 days; assemble when ready to eat.
• Reheat: Warm halloumi in a skillet over medium heat for 1–2 minutes per side. Reheat wraps wrapped in foil in a 180°C (350°F) oven for 8–10 minutes. Avoid microwaving assembled wraps to preserve texture.

Tips to Make Sweet Chili Halloumi Wraps

• Pat halloumi dry before frying to get a better crust.
• Don’t overcook halloumi—too long and it gets rubbery. Golden is perfect.
• Warm your wraps to stop them cracking when you roll.
• Add a small smear of yogurt to cut extra sweetness if needed.
• Build wraps just before serving to keep them crisp.

Variation

• Gluten-free: Use gluten-free wraps or large lettuce leaves as a wrap.
• Vegan option: Swap halloumi for thick slices of marinated and fried tofu or a store-bought vegan cheese and use vegan mayo.

FAQ 1: Can I grill the halloumi instead of frying?

Yes. Grill slices on a hot grill or grill pan for 2–3 minutes per side until charred and golden. Grilling adds a smoky note.

FAQ 2: Can I make these ahead for lunches?

You can fry halloumi ahead and store it separately for 2–3 days. Pack fresh salad and sauce separately and assemble at lunchtime to keep wraps crisp.

FAQ 3: What can I use instead of sweet chili sauce?

Try a mix of honey plus sriracha for heat and sweetness, or use a sticky barbecue sauce for a different flavor.

Conclusion

These Sweet Chili Halloumi Wraps are simple, cozy, and full of texture—crispy, warm cheese, cool crunchy veg, and a glossy sticky sauce that makes every bite sing. They work for quick family dinners, packed lunches, or a casual weekend meal. If you want a different take or extra tips, check this alternate recipe: Sweet Chilli Halloumi Wrap – Beat The Budget. I’d love to hear how yours turned out—please leave a comment, a star rating, and share this on Pinterest or Facebook. What twist did you try? Let us know below!

Sweet Chili Halloumi Wraps

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• Author: chef-ava
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

These Sweet Chili Halloumi Wraps are a quick and easy vegetarian meal featuring crispy halloumi cheese and crunchy fresh vegetables wrapped in a warm tortilla, perfect for a family lunch.

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Ingredients

Scale 1x2x3x

• 4 large flour wraps or tortillas
• 250 g halloumi block, drained and sliced into 6–8mm thick pieces
• 1 tbsp olive oil for frying
• 1 cup shredded lettuce or mixed greens
• 1 small cucumber, thinly sliced
• 1 small carrot, grated or ribboned
• 4 tbsp sweet chili sauce (store-bought or homemade)
• 2 tbsp mayonnaise or Greek yogurt (optional, for creaminess)
• 1 lime, cut into wedges (for squeezing)
• Fresh coriander or parsley, chopped (optional garnish)

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Instructions

1. Prep everything first: slice the halloumi, shred the lettuce, slice cucumber, and grate the carrot.
2. Heat a non-stick pan over medium-high heat and add 1 tbsp olive oil. Fry halloumi slices 2–3 minutes per side until deep golden and slightly crisp.
3. In a small bowl, mix 3 tbsp sweet chili sauce with the mayo or yogurt if using.
4. Warm the wraps in a dry pan or microwave for 15–20 seconds so they fold without cracking.
5. Build each wrap: spread a spoonful of the sauce, add lettuce, cucumber, carrot, and 3–4 halloumi slices. Finish with extra sweet chili sauce, herbs, and a squeeze of lime.
6. Fold or roll the wrap tightly and serve immediately while warm.

Notes

Best eaten the same day. Store assembled wraps in an airtight container in the fridge for up to 24 hours, and keep halloumi and salad separate for 2–3 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 wrap
• Calories: 400
• Sugar: 8g
• Sodium: 750mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 50mg