Chorizo and Halloumi Wrap with Sweet Potato Fries
These wraps are a bit of a treat. The perfect weekend lunchtime pleaser for when you have a little more time on your hands and fancy something a little more indulgent and filling than a salad or a soup. We love the spicy peri-peri sauce and frying the rolled wraps for a crispy finish is a must. The sweet potato fries are optional, you could always match them with a little more lettuce, to reduce the calories.
Method
Based on 4 servings, adjust as needed.
Step 1
If serving these wraps with sweet potato oven fries pop on the oven and follow the instructions on the packet. When they have 20 minutes of cooking time left, start your wraps.
Step 2
Slice the halloumi allowing 2-3 slices per person and cut each mini cooking chorizo into 3 pieces, length-ways. Dry the halloumi well on a sheet of absorbent paper to allow it to fry, rather than boil. Separate the baby gem leaves and give them a quick wash.
Step 3
In a very large, preferably non-stick frying pan, add the olive oil. Once hot, add the chorizo and allow to fry for 3-4 minutes per side until just golden and caramalised. Remove the chorizo from the pan and place onto absorbent paper.
Step 4
Wipe out most of the fat from the pan you just cooked the chorizo in using a little more absorbant paper and place it back onto the heat. Place the pan back onto a high heat and once hot, lay in the halloumi. Allow the halloumi to hard fry for about 2 minutes per side. Drizzle over the peri peri sauce and turn the halloumi over in all the juices. Add a little more if you like things on the hotter side. Remove the halloumi from the pan onto a plate and wipe the pan clean.
Step 5
Lay the tortilla wraps out on a board in front of you and squeeze on the mayo. Add to gherkin spears per person, 2-3 slices of fried halloumi, 4-6 pieces of chorizo and a few baby gem lettuce leaves. Roll the wrap tightly, tucking under the bottom edge to prevent everything from falling out as you eat. At this point, you could pan-fry the rolled wraps in the wiped-out pan to allow it to fry for a few minutes on each side to achieve an extra crispy wrap.
Step 6
Remove the sweet potato fries (if using) from the oven and serve along with the wraps along with a little extra mayo, peri peri sauce and another pickle on the side, if you wish.
- Ingredients
- Based on 4 servings
-
8 spears Pickled Gherkins, drained and dried 1x Mrs Elswood Dill Speared Gherkins 670g (360g*) -
400g Halloumi Cheese, sliced 1x Midas Grilling Cheese 400g -
190g Cooking Choizo 1x Sainsbury's Inspire to Cook Cooking Spanish Chorizo 190g -
4 tsp Peri Peri Hot Sauce 1x Nando's Peri Peri Sauce Medium 125g -
500g Sweet Potato Oven Fries 1x Sainsbury's Sweet Potato Fries 500g -
2 tbsp Mayonnaise 1x Sainsbury's Mayonnaise Squeezy 500ml -
4 White Tortilla Wraps 1x Sainsbury's Plain Tortilla Wraps x8 496g -
1 head Baby Gem Lettuce, leaves seperated and washed 1x Sainsbury's Little Gem Lettuce x2