Ingredients for Sweet Chili Halloumi Wraps (20-Minute Vegetarian Wraps)

• 16 ounces (about 2 blocks) halloumi cheese, sliced into 1/2-inch thick pieces: The star of these Sweet Chili Halloumi Wraps, providing a satisfyingly salty and squeaky bite. Pan-fry until golden brown for irresistible texture.
• 8 large (10-inch) flour tortillas: The essential base for our wraps, holding all the delicious fillings together. Warm them slightly for better flexibility and taste.
• 2 tablespoons olive oil: Crucial for achieving that perfectly crispy, golden crust on your halloumi. A good quality extra virgin olive oil enhances flavor.
• 2 cups shredded red cabbage: Adds a wonderful crunch and vibrant color, balancing the richness of the halloumi. A great way to sneak in extra veggies.
• 1 cup shredded carrots: Provides natural sweetness and a lovely texture contrast in the wraps. Pre-shredded saves time on busy evenings.
• 1 red bell pepper, thinly sliced: Offers a sweet, crisp bite and beautiful color to the filling. Thinly slice for easy eating and even distribution.
• 1/4 cup fresh cilantro, chopped: Lends a burst of fresh, herbaceous flavor that complements the sweet chili perfectly. Chop just before serving for maximum aroma.
• 1/2 cup sweet chili sauce (store-bought or homemade): The vibrant foundation of flavor for these wraps, delivering that signature sweet and spicy kick. Use your favorite brand or homemade.
• 2 tablespoons fresh lime juice: Brightens the entire dish, cutting through the richness and adding a zesty finish. Always use fresh for the best flavor.
• 1/4 cup mayonnaise: Creates a creamy, binding element for the sauce, providing a smooth texture and subtle richness. Use a good quality full-fat mayo.
• 1-2 teaspoons Sriracha, optional: Adds an adjustable layer of heat, allowing you to customize the spice level to your preference. Start with less and add more if desired.
• 1/2 teaspoon kosher salt: An essential seasoning that enhances all the other flavors in the dish. Adjust to taste, especially with salty halloumi.
• 1/4 teaspoon black pepper, freshly ground: Freshly ground black pepper adds a subtle warmth and aromatic depth. A little goes a long way in seasoning.
• 1/2 teaspoon garlic powder: Infuses the halloumi with a savory, aromatic kick during pan-frying. It’s an easy way to add flavor without mincing.
• 1 tablespoon sesame seeds, toasted: A delightful finishing touch, adding a nutty flavor and appealing visual texture. Toast lightly for enhanced aroma.
• 2 green onions, thinly sliced: Provide a mild oniony bite and a pop of freshness as a garnish. Slice thinly for an elegant presentation.

How to Make Sweet Chili Halloumi Wraps (20-Minute Vegetarian Wraps)

Prep Ingredients:

Slice halloumi into 1/2-inch thick pieces, then season with kosher salt, black pepper, and garlic powder. Shred cabbage and carrots, and thinly slice the bell pepper. This initial prep makes assembling your Sweet Chili Halloumi Wraps a breeze.

Mix Sauce:

In a small bowl, whisk together the sweet chili sauce, fresh lime juice, mayonnaise, and optional Sriracha until smooth. This creamy, vibrant sauce is key to the flavor of your Sweet Chili Halloumi Wraps (20-Minute Vegetarian Wraps).

Pan-Fry Halloumi:

Heat olive oil in a large skillet over medium-high heat. Add seasoned halloumi slices and cook for 2-3 minutes per side until golden brown and crispy. Cook in batches if necessary to avoid overcrowding the pan.

Warm Tortillas:

While the halloumi cooks, warm your flour tortillas. You can do this in a dry skillet for 15-20 seconds per side, or briefly in the microwave. This makes them pliable and easier to fold for your wraps.

Assemble Wraps:

Spread a generous amount of the sweet chili sauce mixture onto each warm tortilla. Layer with shredded red cabbage, carrots, thinly sliced red bell pepper, and the crispy pan-fried halloumi pieces. Don’t overfill!

Garnish & Serve:

Top each wrap with fresh cilantro, sliced green onions, and toasted sesame seeds. Fold or roll up your delicious Sweet Chili Halloumi Wraps (20-Minute Vegetarian Wraps) and serve immediately for the best taste and texture.

How to Store Sweet Chili Halloumi Wraps (20-Minute Vegetarian Wraps)

To store leftover Sweet Chili Halloumi Wraps, disassemble them. Place the pan-fried halloumi and fresh veggies in separate airtight containers and refrigerate. They will stay fresh for up to 3-4 days. Storing fully assembled wraps makes them soggy – a mistake I’ve made! Always check for any off-smell before consuming.

For make-ahead convenience, prepare the sweet chili sauce and chop all veggies up to 2 days in advance, keeping them chilled. Assemble the wraps just before serving to ensure crispy halloumi and pliable tortillas. Reheat halloumi gently in a dry skillet if needed.

What to Serve with Sweet Chili Halloumi Wraps (20-Minute Vegetarian Wraps)

These Sweet Chili Halloumi Wraps are perfect served immediately, cut in half for easy handling. For a vibrant presentation, arrange them on a platter, especially when entertaining. They are best enjoyed warm, allowing the crispy halloumi and fresh veggies to shine. Pair them with a simple side salad or a refreshing glass of iced tea for a complete summer meal.

I personally love to serve these wraps with extra lime wedges and a side of sriracha. This allows everyone to customize their tang and heat, making each bite perfectly suited to their taste. It’s how I always enjoy them!

Frequently Asked Questions

→ Can I make these Sweet Chili Halloumi Wraps gluten-free?

Yes, absolutely! Simply swap the flour tortillas for your favorite gluten-free tortillas. Ensure your sweet chili sauce is also certified gluten-free, as some brands may contain wheat. This simple change keeps the delicious flavor.

→ Can I use different vegetables in these Sweet Chili Halloumi Wraps?

Yes, feel free to get creative! Sliced cucumber, bell peppers of other colors, or even spinach would be delicious additions. Just ensure they are thinly sliced or shredded for easy wrapping. I often add whatever I have on hand.

→ Can I make these Sweet Chili Halloumi Wraps ahead of time for later?

You can prep the sauce and chop all your veggies up to two days in advance, keeping them chilled. However, I don’t recommend assembling the wraps until just before serving to prevent sogginess. Freezing is not advised.

→ How do I prevent halloumi from sticking or not getting crispy?

Always pat the halloumi slices very dry with paper towels before frying; moisture is the enemy of crispiness. Use enough olive oil and don’t overcrowd the pan. Cook in batches for truly golden-brown perfection, a mistake I learned from.

→ How long can I store leftover Sweet Chili Halloumi Wraps?

Disassemble leftovers immediately; assembled wraps get soggy. Store the halloumi and fresh veggies in separate airtight containers in the fridge for 3-4 days. Reheat halloumi gently in a dry skillet for best results. Always check for off-smell.