Chili Halloumi Wraps

The aroma of sweet chili sauce sizzling with golden halloumi is enough to make any Tuesday night feel special in our Texas kitchen. These Sweet Chili Halloumi Wraps have become a family favorite, a quick and easy way to get a vibrant and satisfying meal on the table, even when the kids are clamoring for attention. I’ve made this recipe at least a dozen times, tweaking it each time to get it just right. And I promise you, these wraps are going to be a hit with your family too – bursting with flavor and ready in under 30 minutes!

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and, most importantly, delicious. These Sweet Chili Halloumi Wraps check all the boxes! Here’s why they’re perfect for your family:

• Quick & Easy: From start to finish, these wraps are ready in under 30 minutes. Perfect for those hectic weeknights.
• Kid-Approved: The combination of sweet chili sauce and slightly salty halloumi is a winner with kids. Plus, they can customize their wraps with their favorite veggies.
• Versatile: You can easily adapt this recipe to use whatever veggies you have on hand. It’s a great way to use up leftovers and reduce food waste.
• Healthy(ish!): While the sweet chili sauce does have some sugar, this recipe is packed with protein from the halloumi and nutrients from the vegetables.

Ingredients

• 1 (8 ounce) package halloumi cheese, drained and sliced into ¼-inch thick pieces
• 4 large tortillas (whole wheat, spinach, or your favorite)
• ½ cup sweet chili sauce
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup shredded carrots
• ½ cup shredded red cabbage
• ½ cup fresh cilantro, chopped
• 2 tablespoons olive oil

Ingredient Notes

Halloumi: This semi-hard, brined cheese is the star of the show. It has a high melting point, which means it gets beautifully golden and crispy when pan-fried without melting into a puddle. If you can’t find halloumi, you can substitute with paneer, though the flavor and texture will be slightly different.

Sweet Chili Sauce: I use a store-bought brand for convenience. Make sure to taste it first – some brands are spicier than others. You can adjust the amount to your preference.

Tortillas: Use your favorite type of tortilla. Whole wheat, spinach, or even gluten-free tortillas work well. I prefer the larger burrito-sized tortillas for easier wrapping.

Vegetables: Feel free to get creative with your veggies! Cucumber, shredded lettuce, avocado, or even grilled zucchini would be delicious in these wraps.

Step-by-Step Instructions

Step 1: Prepare the Halloumi. Pat the halloumi slices dry with paper towels. This will help them get nice and crispy when you cook them. Heat the olive oil in a large skillet over medium heat.

Step 2: Cook the Halloumi. Add the halloumi slices to the hot skillet in a single layer. Cook for 3-4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan, or the halloumi won’t get crispy. Work in batches if necessary.

Step 3: Add the Sweet Chili Sauce. Once the halloumi is cooked, pour the sweet chili sauce over the cheese in the skillet. Toss gently to coat the halloumi in the sauce. Let it simmer for about a minute, allowing the sauce to thicken slightly. The sauce will cling to the halloumi creating an amazing glaze. After testing this several times, I learned that simmering it for that extra minute really makes a difference.

Step 4: Warm the Tortillas. While the halloumi is cooking, warm the tortillas according to package directions. You can warm them in a dry skillet, in the microwave, or even over an open gas flame (my preferred method for that authentic Texas touch!).

Step 5: Assemble the Wraps. Lay a warm tortilla on a flat surface. Add a few slices of the sweet chili halloumi to the center of the tortilla. Top with sliced bell peppers, shredded carrots, red cabbage, and cilantro.

Step 6: Wrap and Serve. Fold in the sides of the tortilla, then fold up the bottom and roll it tightly to form a wrap. Serve immediately and enjoy!

Storage & Meal Prep

Storage: Leftover Sweet Chili Halloumi Wraps can be stored in the refrigerator for up to 2 days. Wrap them tightly in plastic wrap or store them in an airtight container.

Reheating: To reheat the wraps, you can microwave them for about 30-60 seconds, or until heated through. Alternatively, you can reheat them in a dry skillet over medium heat for a few minutes per side, until warmed through. They might not be as crispy as when they were first made, but they will still be delicious.

Make-Ahead: You can prep the vegetables ahead of time by slicing the bell peppers, shredding the carrots and cabbage, and chopping the cilantro. Store them in separate containers in the refrigerator until ready to use. You can also cook the halloumi ahead of time and store it in the refrigerator. Reheat it in a skillet with the sweet chili sauce before assembling the wraps. I often do this on Sunday to make busy weeknights easier.

Substitutions & Variations

Gluten-Free: Use gluten-free tortillas to make these wraps gluten-free.

Dairy-Free: Halloumi is a dairy product, so this recipe is not dairy-free as written. Unfortunately, there aren’t many great dairy-free substitutes that will offer the same texture and flavor. You could try using marinated tofu instead, but I haven’t personally tested this.

Spicy: Add a pinch of red pepper flakes to the sweet chili sauce for a spicy kick. You can also use a spicier brand of sweet chili sauce.

Vegetarian: This recipe is already vegetarian-friendly!

Protein Boost: Add some grilled chicken or shrimp to the wraps for an extra boost of protein.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can definitely prep some components ahead of time. Chop all your veggies a day in advance and store them in airtight containers in the fridge. You can even cook the halloumi ahead of time, but I recommend reheating it in the sweet chili sauce just before serving to maintain its texture.

How do I prevent the wraps from getting soggy?

The best way to prevent soggy wraps is to avoid overfilling them and to make sure the halloumi isn’t overly saucy. Also, if you’re not serving them immediately, wrap them tightly in plastic wrap or parchment paper to help absorb any excess moisture.

What if I can’t find halloumi cheese?

Halloumi can sometimes be tricky to find depending on your local grocery store. If you can’t find it, you can substitute with paneer cheese, which is another firm, non-melting cheese. The flavor will be slightly different, but it will still work well in this recipe.

Are these wraps kid-friendly?

Absolutely! My kids love these wraps. The sweet chili sauce adds a touch of sweetness that appeals to their taste buds. You can also customize the fillings to suit their preferences by leaving out any veggies they don’t like.

How do I warm the tortillas properly?

Warming the tortillas makes them more pliable and less likely to tear when you’re wrapping them. You can warm them in a dry skillet over medium heat for about 15-20 seconds per side, in the microwave wrapped in a damp paper towel for about 30 seconds, or even directly over a gas flame for a few seconds per side. Watch them carefully to prevent burning!

These Sweet Chili Halloumi Wraps are more than just a recipe – they’re a lifesaver on busy weeknights, a celebration of flavor, and a surefire way to get everyone around the table with smiles. They’re quick, adaptable, and utterly delicious. So, gather your ingredients, fire up that skillet, and get ready to experience a little taste of Texas sunshine in every bite. I can’t wait to hear how these wraps turn out for you and your family! Be sure to leave a comment below and share your creations. And if you’re looking for more family-friendly recipes, don’t forget to subscribe to my newsletter at FamiliesRecipes.com!

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