Paprika, Lime & Honey Glazed Halloumi Wraps
with Garlic Soured Cream Slaw and Cajun Chips
Our Paprika, Lime & Honey Glazed Halloumi Wraps are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Garlic Clove
1
Cajun Spice Mix
250
Halloumi
(Contains Milk)
½
Lime
75
Soured Cream
(Contains Milk)
120
Coleslaw Mix
15
Honey
1
Mild Paprika
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
20
Wild Rocket
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips. Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the cajun spice mix and season with salt and pepper. Toss to coat then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast in the oven until soft, 10-12 mins. Meanwhile, cut the halloumi into 3 slices per person, place them into a small bowl of cold water and leave to soak. Zest and halve the lime. Pop the soured cream into a large bowl.
Once the garlic is cooked, remove from the foil and mash with a fork. Add the roasted garlic to the soured cream and mix well. Season to taste with lime juice, salt and pepper. Add the coleslaw mix to the bowl and toss to coat.
10 minutes before the chips are ready, remove the halloumi slices from the cold water, pop them a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Once cooked, remove from the heat. Pop the honey, lime zest and paprika into the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Stir to coat the halloumi in the glaze.
Just before you are ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Cut the halloumi slices in half lengthways (into fingers). Pour the olive oil (see ingredients for amount) into a bowl and season with lime juice, salt and pepper. Pop the rocket into the bowl and toss to coat.
When ready, pop the warmed tortillas onto your plates. Divide the rocket between them and top with the slaw then the halloumi fingers. Fold in the sides of your wraps tightly and serve with the cajun chips alongside. Enjoy!
