Haloumi Wrap Recipe

• portions: 2 servings
• temps actif: 40 minutes
• temps total: 50 minutes

Ingrédients

2 x 12-inch tortillas, or make ½ batch of our Manoushe dough (which can be made gluten-free)

2 tablespoons zaatar

2 tablespoons olive oil

6-8 ounces halloumi cheese, sliced

1 cup cherry tomatoes, cut in half

1 cup sliced cucumbers

1-2 cups microgreens or arugula

optional: fresh herbs- mint, cilantro, parsley or basil

1/2 batch pickled red onions

1/2 batch Tahini Yogurt (or tzatziki)

Optional: Hot sauce

Instructions

If making with Manoushe dough– make this first and let it rise, doubling in size. Form two balls the size of a tennis ball, let stand for 10 minutes, then roll out on a floured surface as thinly as humanly possible- into a 12-inch round.

Make the quick pickled onions and tahini yogurt sauce. (You can do these ahead and refrigerate.)

Preheat oven to 450F – use a pizza stone if you have one.

Cut the halloumi into ⅓-inch slices and pan sear each side in a lightly oiled non-stick pan until golden and crispy. Set aside.

Mix the olive oil and zaatar in a bowl to create a paste and brush the mounoushe with this. Bake on a pizza stone, until bubbling yet still tender. See notes for tortillas, pita and lavish bread.

Assemble. Place the halloumi, tomatoes, cucumbers, pickled onions and microgreens on the top half of the manoushe- and fold the manoushe up and over, as if you were making a quesadilla ( or half moon). Fold again, bringing one corner to meet the other corner, so now you have a cone shape. Wrap with the parchment you used in the oven, and place this in a cup or glass to hold it upright. Shape it into a cone.

Drizzle with tahini yogurt and enjoy!

Nutrition

• Taille de Portion: 1 extra large wrap
• Calories: 753
• Lipides Totaux: 54.6 g
• Lipides Saturés: 22.6 g
• Acides Gras Trans: 0 g
• Cholestérol: 79.3 mg
• Sodium: 1429.4 mg
• Glucides Totaux: 34.9 g
• Fibres Diététiques: 3.4 g
• Sucres Totaux: 6.4 g
• Protéines: 31.9 g