Halloumi & Pepper Wrap
Ingredients
2 Deli Kitchen Carb Lite Wraps
150g halloumi cheese, drained
1 red pepper
1 small red onion
1 tbsp olive oil
A handful of mixed salad leaves
25g pomegranate seeds
Sweet chilli sauce, optional
Tzatziki (or use store bought):
100g cucumber
1 small clove garlic, chopped
4 tbsp Greek yogurt
2 tbsp chopped fresh dill
Salt and ground black pepper
2 Deli Kitchen Carb Lite Wraps
150g halloumi cheese, drained
1 red pepper
1 small red onion
1 tbsp olive oil
A handful of mixed salad leaves
25g pomegranate seeds
Sweet chilli sauce, optional
Tzatziki (or use store bought):
100g cucumber
1 small clove garlic, chopped
4 tbsp Greek yogurt
2 tbsp chopped fresh dill
Salt and ground black pepper
Method
If making the tzatziki, halve the cucumber, scoop out the seeds and discard and coarsely grate the cucumber into a small bowl. Add the garlic, yogurt, dill and mix well. Season to taste.
Cut the halloumi into 10-12 1cm thick slices. Slice the pepper into sticks and thinly slice the onion. Place the halloumi, onions, and peppers on a plate, drizzle over the oil and gently toss to coat.
Place a griddle pan over a medium heat and add the vegetables and halloumi, you may need to do this in batches. Cook, turning until charred on all sides and transfer to a plate once cooked.
Lay the Deli Kitchen Carb Lite Wraps on a board, add a dollop of a tzatziki on each and spread using the back of spoon. Top with salad leaves, halloumi, vegetables, and pomegranate seeds. Fold in the bottom edge then roll up the wrap. Serve with the remaining tzatziki and a little sweet chilli sauce, if desired.
