This wrap doesn’t mess about. It’s hot, sticky, sharp, and molten — and it crunches like a threat. You’ve got slabs of golden-fried halloumi oozing with salt, rocket that bites back, smoky red peppers from the jar, and a slick of chilli jam that hits sweet then slaps. It’s all wrapped tight, pressed hard, and toasted till the edges crack. This isn’t some soft lunchtime scroll-snack — it’s a flavour grenade folded into your fist. Sweet. Salty. Sharp. Sticky. It doesn’t play nice. It plays filthy.
Ingredients
Serves 1
150g halloumi cheese, sliced into thick slabs 1 tbsp chilli jam 1 large tortilla wrap 1 handful rocket 3–4 slices jarred roasted red peppers Wedge of lemon Black pepper, to taste
Equipment needed
Non-stick frying pan Spatula or tongs Sharp knife and board Small bowl or plate for assembly Citrus juicer (optional)
Step-by-step method
1. Prep the halloumi.
Slice 150g of halloumi into thick slabs — aim for 1cm thick. Too thin and it collapses, too thick and it won’t soften inside. Pat the slices dry with kitchen paper. Removing excess moisture ensures maximum sizzle and browning.
2. Fry for gold.
Heat a non-stick frying pan over medium-high heat — no oil needed. Once hot, add the halloumi slabs. Fry for 2 minutes per side without moving them. You’re looking for deep golden colour and bubbling edges. Flip and repeat. The outside should crisp, the inside stay molten.
3. Warm the wrap.
While the halloumi fries, warm your tortilla in a dry pan for 20 seconds each side until soft and pliable. Don’t toast it yet — that comes later. This step makes it easier to fold without tearing.
4. Build the base.
Lay the warm tortilla flat on a board or plate. Spread 1 tablespoon of chilli jam evenly across the centre, leaving space at the edges. Add a handful of fresh rocket over the jam — this peppery crunch balances the sweetness.
5. Layer the heat.
Place the hot fried halloumi straight on top of the rocket. The cheese should still be bubbling slightly. Add 3–4 strips of roasted red pepper across the top. Squeeze over a little lemon juice — enough to lift, not drown. Finish with a crack of black pepper.
6. Wrap tight.
Fold the bottom edge up over the filling, then fold in both sides, and roll tightly to seal. You want a compact wrap with no gaps — it should hold together without bursting.
7. Press and toast.
Return the wrapped burrito to the dry frying pan, seam-side down. Press it flat with a spatula and toast for 1 minute on each side over medium heat until golden and slightly crisp. This seals the wrap and gives that final crunch.
8. Serve molten.
Serve immediately while the cheese is hot, the jam is sticky, and the wrap is still crackling. Slice in half if you want drama — the cheese should ooze slightly and the chilli jam should glisten. No garnish needed. This wrap speaks loud enough.
Serving tips
Serve with pickled chillies, crisp slaw, or a handful of salted crisps on the side. Want more kick? Add a smear of harissa or a splash of hot honey before folding. Need contrast? A spoon of natural yoghurt or labneh cools it down without killing the punch. Eat it hot and fresh — the textures only work when everything’s warm and crisp.
Chef’s notes
Halloumi fry rules. Always dry-fry on a hot surface — never oil it. The cheese releases just enough fat to caramelise. Use a good-quality block — pre-sliced supermarket packs often fall apart. Let it rest for 30 seconds after frying to hold its shape before wrapping.
Chilli jam is the soul. Use a thick, sticky chilli jam with heat and sweetness — not a runny sauce. Look for one with red chilli and garlic, or make your own for next-level flavour.
Red peppers matter. Use jarred roasted peppers for smoky sweetness and slick texture. Pat them dry before layering so they don’t flood the wrap.
Lemon isn’t optional. It brightens the whole wrap and cuts through the fat. Don’t overdo it — just a few drops to spike the bite.
Vary it. Add crushed pistachios or dukkah for crunch. Swap rocket for spinach or watercress. Fancy fusion? Add a swipe of peanut satay under the chilli jam. This wrap is a base for chaos — and that’s what makes it so good.
Batch hack. Prep all your fillings and store them separately. Fry halloumi to order and assemble in minutes. Wraps can be toasted and reheated in a sandwich press or dry pan for that fresh crunch every time.
Final thought
This isn’t a wrap — it’s a trap. Sweet chilli, molten cheese, lemon sharpness, and a smoky slap from the peppers all locked inside a toasted shell. One bite in, and it’s game over. Hands messy. Face smug. Mouth on repeat. This is lunch that doesn’t play safe. It plays filthy — and you’ll keep coming back for more.
Health stats (per serving)
Each wrap delivers around 2,200kJ (525kcal), with 32g fat, 15g saturates, 9g sugars, and 2.1g salt. It contains roughly 33g carbohydrates, 20g protein, and 2.6g fibre — a bold, rich lunch that fuels you hard with big flavour and serious bite.
Disclaimer
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