Ingredients:

  • 250g Halloumi cheese, sliced into 1cm thick batons
  • 60ml high-quality sweet chili sauce
  • 0.5 lime, juiced
  • 0.25 tsp smoked paprika
  • 2 large flour tortillas
  • 50g little gem lettuce or shredded red cabbage
  • 0.5 English cucumber, sliced into ribbons
  • 100g cherry tomatoes, halved
  • 0.25 red onion, very thinly sliced
  • 4 tbsp Greek yogurt
  • 1 tbsp fresh cilantro, chopped
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Place sliced halloumi batons into a dry, non-stick pan. Turn the heat to medium-high and allow the cheese to release its internal brine.
  2. Once the liquid evaporates, dry-sear the cheese for 2 minutes per side until a mahogany-colored, shattering crust forms.
  3. Flip and cook the other side for 1-2 minutes.
  4. Pour the sweet chili sauce and the juice of 0.5 lime into the hot pan with the halloumi.
  5. Let it bubble aggressively for 30 seconds until it reaches a hard-crack stage and coats the cheese in a sticky lacquer.
  6. Assemble the moisture barrier by spreading 2 tablespoons of Greek yogurt onto each tortilla.
  7. Layer the lettuce, cucumber ribbons, cherry tomatoes, and red onion over the yogurt.
  8. Top with the glazed halloumi and fresh cilantro. Season with a pinch of sea salt and black pepper, then wrap tightly and serve immediately.