Halloumi Wraps with Hot Honey
Halloumi Wraps with Hot Honey are ready in 15 minutes. Crispy halloumi cheese gets a sweet and spicy kick from honey and hot sauce. The creamy avocado cilantro sauce is a game-changer! This flavor-packed combo will quickly become a favorite. (Vegetarian, Gluten Free option).
Servings: 4
Ingredients
Cilantro Yogurt Sauce
- ¾ cup plain Greek yogurt (see note 1)
- ¼ avocado (use the rest of the avocado for topping)
- ½ cup fresh cilantro (see note 2)
- 1 small clove garlic
- ½ to 1 jalapeno pepper (cored and chopped, see note 3)
- ½ teaspoon fine sea salt
Halloumi with Hot Honey
- 1 tablespoon extra virgin olive oil
- 8.8 oz sliced Halloumi cheese (¼-inch/0.5cm thick)
- 2 tablespoons honey
- 1 teaspoon Mexican-style hot sauce (see note 4)
- 1 tablespoon fresh lime juice (see note 5)
Other
- 4 (10 to 12-inch) flour wraps (see note 6)
- vegetable toppings (sliced avocado, cucumber, tomatoes, lettuce, etc.)
Instructions
- Make Cilantro Yogurt Sauce: To a food processor (or blender), add ¾ cup plain Greek yogurt, ¼ avocado, ½ cup fresh cilantro, 1 small clove garlic, ½ to 1 jalapeno pepper (cored and chopped), and ½ teaspoon fine sea salt. Blend until smooth. Set aside.
- Sear Halloumi: In a large nonstick skillet, warm 1 tablespoon extra virgin olive oil over medium heat. Arrange 8.8 oz sliced Halloumi cheese in a single layer, then cook until both sides are golden-brown, about 2 minutes per side.
- Finish Halloumi: Meanwhile, in a small bowl, combine 2 tablespoons honey and 1 teaspoon Mexican-style hot sauce. Reduce heat to low, then drizzle hot honey over the halloumi. Toss to coat, then cook for 1 to 2 minutes until honey is bubbling. Stir in 1 tablespoon fresh lime juice and toss to coat both sides of halloumi. Then, remove skillet from heat.
- Assemble: Spread some Cilantro Yogurt Sauce on 4 (10 to 12-inch) flour wraps. Slice the remaining avocado (leftover from making the sauce). Scatter sliced avocado and your desired vegetable toppings (such as lettuce, tomato, cucumber). Top with the seared halloumi. Drizzle with more Cilantro Yogurt sauce, then roll each wrap tightly.
Video
Notes
- Greek Yogurt: Use the thickest Greek yogurt you can find, so that the sauce isn't runny.
- Cilantro: You can use the leaves and tender stems. Lightly pack the measuring cup; but don't tightly pack it otherwise you'll add too much cilantro and the sauce will be watery.
- Jalapeno Pepper: Removing the core of the jalapeno pepper makes it milder. Use a knife to cut out the inner white pith ("ribs") and seeds. Adjust the amount of jalapeno to suit your taste. If you don't like spice, skip the jalapeno. You can substitute serrano pepper, but it's spicier than jalapeno pepper so start with less.
- Hot Sauce: Mexican-style hot sauce like (Valentina or Chohoula) works great. Otherwise, use another hot sauce substitute like Sriracha.
- Lime Juice: The acidity pairs well with the salty cheese. Use fresh lime juice. Substitute fresh lemon juice. But if you don't have either, you can leave it out.
- Gluten Free option: Use your favorite large gluten-free wraps instead of flour tortillas.
- Storage Tips: If meal prepping, I recommend keeping the components separate and assembling right before serving. Halloumi is best cooked fresh. But, you can make it in advance then re-warm it before eating (in the microwave or a nonstick skillet). You may wish to add a splash of extra hot sauce, honey, or lime juice to brighten up leftovers.
- Nutrition estimate assumes 1 whole avocado used (in sauce and toppings). Does not reflect additional vegetable toppings (such as cucumber, tomatoes, lettuce).
Nutrition
Calories: 378kcal | Carbohydrates: 16g | Protein: 19g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 1095mg | Potassium: 274mg | Fiber: 4g | Sugar: 11g | Vitamin A: 255IU | Vitamin C: 10mg | Calcium: 685mg | Iron: 0.4mg