Hot Honey Halloumi Wraps
shared by Nibblore Kitchen
Salty golden halloumi, crisp lemony slaw and sticky hot honey make these wraps sweet, spicy and deeply satisfying. Searing the cheese in a dry pan keeps the edges crisp, while warming the flatbreads makes them flexible enough to hold every bite. They are ideal for a quick lunch or an easy weeknight dinner. • Drying the halloumi and fully heating the skillet are essential for a crisp golden crust. • Taste the hot honey before serving and add another pinch of red pepper flakes if you prefer a stronger kick. • Do not leave the honey-coated halloumi over the heat; honey can scorch quickly and become bitter. • Use green cabbage or a packaged undressed coleslaw mix in place of the red cabbage and carrot. • Replace Greek yogurt with thick plain plant-based yogurt for the slaw, noting that halloumi itself still contains dairy. • Use parsley or cilantro instead of mint. • Use small flour tortillas or pita breads if large Mediterranean-style flatbreads are unavailable. Refrigerate the slaw, hot honey and cooked halloumi separately in airtight containers for up to 3 days. Reheat the halloumi in a dry skillet over medium heat for 1 to 2 minutes per side, adding the honey only during the final 30 seconds. Warm the flatbreads just before assembling; freezing the assembled wraps is not recommended.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 3 tbsphoney
- 1 tspred pepper flakes
- 1lemon, zest finely grated and juice squeezed
- 200 gred cabbage, finely shredded
- 1carrot, coarsely grated
- 2scallions, thinly sliced
- 3 tbspGreek yogurt
- 1 tbspextra-virgin olive oil
- ¼ tspfine salt
- 450 ghalloumi, drained and cut into 12 slices
- 4large flatbreads
- 1 handfulmint leaves, roughly torn
Instructions
- 1Stir the honey, red pepper flakes, half of the lemon zest and 1 tablespoon of the lemon juice together in a small bowl. Set the hot honey aside so the pepper can infuse while you prepare the wraps.
- 2Place the cabbage, carrot and scallions in a large bowl. Add the yogurt, olive oil, remaining lemon zest, 1 tablespoon of lemon juice and the salt. Toss thoroughly, then leave the slaw to soften for 5 minutes.
- 3Pat the halloumi slices dry with paper towels. Heat a large dry nonstick or well-seasoned skillet over medium-high heat for 2 minutes. Arrange half of the halloumi in a single layer and cook for 1 1/2 to 2 minutes per side, until deeply golden. Transfer to a plate and repeat with the remaining slices.
- 4Reduce the heat to low. Return all the halloumi to the skillet and pour over 2 tablespoons of the hot honey. Turn the slices to coat and cook for 30 to 45 seconds, just until glossy and bubbling; remove the skillet from the heat before the honey darkens.
- 5Warm the flatbreads one at a time in a clean dry skillet over medium heat for about 20 seconds per side, or wrap the stack in foil and warm in a 180°C oven for 5 minutes.
- 6Divide the slaw among the warm flatbreads, leaving a border around the edges. Top each with 3 halloumi slices and torn mint. Drizzle with the remaining hot honey, fold in the sides and roll up tightly. Serve immediately while the halloumi is hot.