Crisp halloumi and guacamole wraps recipe

20 ratings Rate
  • Serves 2
  • 20 mins to prepare and 6 mins to cook
  • 839 calories / serving
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This easy recipe helps you take a classic halloumi wrap up a level. A golden breadcrumb coating gives the halloumi added crunch, while a quick homemade guacamole is the perfect cooling accompaniment with a few crisp salad leaves. Perfect for a quick and filling lunch when only cheese will do.

  1. Make the guacamole first. Mash the avocado flesh, then mix with the onion, juice of half the lime, mint, chilli and pomegranate seeds. Season to taste.
  2. Dip each halloumi slice into the beaten egg, let the excess drip away and then coat with the breadcrumbs. Heat the oil in a pan and fry the crumbed halloumi for 3 minutes on each side, until golden and crisp. Drain on kitchen paper.
  3. Take the warm wraps and spoon some guacamole in the middle towards the top, then top with two slices of halloumi and a handful of salad leaves. Squeeze over some more lime juice, then fold the wrap over at the bottom and sides, leaving the top open.
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  • Ingredients

  • ½ x 250g (8oz) pack halloumi, cut into 4 slices
  • 1 egg, beaten
  • 50g (2oz) white breadcrumbs
  • 1tbsp sunflower or vegetable oil
  • 2 tortilla wraps, warmed
  • good handful mixed winter leaves
  • For the guacamole

  • 1 small, ripe avocado
  • ½ red onion, finely chopped
  • 1 lime, halved
  • handful mint leaves,chopped
  • 1 mild red chilli, deseeded and finely chopped
  • 2tbsp pomegranate seeds
  • Energy 3495kj 839kcal 42%
  • Fat 51g 72%
  • Saturates 25g 126%
  • Sugars 5g 5%
  • Salt 4.8g 80%

of the reference intake
Carbohydrate 59.2g Protein 39.8g Fibre 5.4g


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