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Colorful Wraps with Grilled Halloumi and Roasted Pepper Hummus - photo 1
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Colorful Wraps with Grilled Halloumi and Roasted Pepper Hummus

Pikantne Takeaway Dishes Vegetarian Dishes Snacks 75 min Easy 4 wyświetleń ~39.15 PLN - (0)
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Description

Here is a recipe for the perfect takeout dish that delights both in flavor and appearance. Colorful wraps with grilled halloumi cheese are a proposal that combines the freshness of spring vegetables, the creamy texture of homemade roasted red pepper hummus, and the distinctive salty taste of Cypriot cheese. The dish is incredibly filling and balanced, providing protein, healthy fats, and complex carbohydrates. Its greatest advantage is versatility – it tastes delicious both warm, right after preparation, and cold, after a few hours in the fridge. This makes it perfect as a lunch for work, a hearty snack for a picnic, or a light yet satisfying dinner. Juicy vegetables crunch in every bite, and the velvety hummus perfectly binds all the ingredients into a harmonious whole. This dish proves that takeout food can be healthy, delicious, and beautiful.

Składniki (18)

Servings:
4
  • Wheat tortilla pancakes 4 szt.
  • Halloumi cheese 225 g
  • Ciecierzyca konserwowa 240 g
  • Red bell pepper 1.1 szt.
  • Pasta tahini 45 g
  • Lemon juice 30 ml
  • Extra virgin olive oil 0.2 łyżek
  • Garlic 1 ząbek
  • Fresh cucumber 150 g
  • Carrot 1.3 szt.
  • Radish 100 g
  • Salad mix 50 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • ground cumin 0.4 łyżeczek
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~39.15 PLN (9.79 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted Pepper Hummus

1

Preheat the oven to 200°C with the convection or grill function. Wash the red bell pepper, dry it, and place it whole on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, turning it halfway through. The skin should become dark, even black in places, and covered with blisters. This is a sign that it is ready.

Ingredients: Red bell pepper
Use a baking sheet to avoid dirtying the oven. Don't worry about the black skin – that's how you'll easily peel it off, and the flesh will take on a smoky aroma.
2

Remove the pepper from the oven and immediately transfer it to a glass bowl, covering it tightly with a plate or plastic wrap. Leave it for 10-15 minutes. The steam that collects inside will make the skin come off the flesh very easily. After this time, remove the skin with your fingers, discard the seeds and stem. Do not rinse the pepper under water to avoid losing the precious, aromatic juice.

Ingredients: Red bell pepper
Be careful when taking the peppers out of the oven, they are very hot. Use kitchen tongs. This 'steaming' method is key for easy peeling.
3

Prepare a blender or food processor. Drain the canned chickpeas in a sieve and rinse thoroughly under cold running water. In the blender jar, place the peeled flesh of the roasted pepper, rinsed chickpeas, tahini paste, peeled garlic clove, lemon juice, olive oil, ground cumin, salt, and pepper. If you like spicier flavors, optionally add a pinch of chili flakes.

Ingredients: Ciecierzyca konserwowa, Red bell pepper, Pasta tahini, Lemon juice, Extra virgin olive oil, Garlic, ground cumin, Salt, Ground black pepper, Chili flakes
For blending hummus, a high-power jug blender or a food processor with an 'S' blade will work best. This will ensure a perfectly smooth and creamy consistency.
4

Blend all the ingredients on high speed for about 2-3 minutes, until you achieve a perfectly smooth, uniform mixture. During blending, take a break and use a silicone spatula to scrape the mixture from the sides of the container. If the hummus is too thick, add 1-2 tablespoons of cold water and blend again. Taste and season with salt or lemon juice if needed. Transfer the finished hummus to a bowl.

Patience is the key to smooth hummus. Do not shorten the blending time. Adding cold water (not tap water, but ice-cold) will make the hummus fluffier.

Preparation of Vegetables and Cheese

5

Wash and dry all the vegetables. Peel the cucumber and carrot. Using a sharp knife or mandoline, cut the cucumber and carrot into thin strips (julienne technique). Slice the radishes into very thin rounds. If necessary, rinse the salad mix and thoroughly dry it in a salad spinner or with paper towels. If using optional mint, separate the leaves from the stems.

Ingredients: Fresh cucumber, Carrot, Radish, Salad mix, Fresh mint
Cutting the vegetables into sticks will ensure they are evenly distributed in the wrap and easier to eat. Dry lettuce leaves are key to preventing the tortilla from getting soggy too quickly.
6

Remove the halloumi cheese from the packaging and dry it very thoroughly with a paper towel. Cut the cheese into slices about 0.5-1 cm thick. Heat a grill pan or a regular non-stick pan over medium heat. Add a tablespoon of rapeseed oil. When the pan is well heated, place the cheese slices on it. Fry for about 2-3 minutes on each side until the cheese has golden-brown stripes and becomes soft.

Ingredients: Halloumi cheese, Rapeseed oil
Thoroughly drying the cheese is very important – it prevents hot fat from splattering and allows for a nice, golden color. Do not move the cheese around the pan while frying to achieve distinct grill marks.

Assembling the Wraps

7

Prepare the tortilla wraps. You can gently heat them in a dry skillet (for 15-20 seconds on each side) or in the microwave (for 10-15 seconds) to make them more flexible and easier to roll. Place the warm wrap on a clean cutting board or countertop.

Ingredients: Wheat tortilla pancakes
Lightly warming the tortilla prevents it from cracking while rolling. Do not heat it for too long, as it will become stiff and brittle.
8

In the center of each tortilla, spread a generous amount (about 2-3 tablespoons) of the prepared roasted red pepper hummus, leaving about 2-3 cm of free margin at the edges. On top of the hummus layer, place a handful of mixed salad greens – this will create a barrier protecting the tortilla from moisture from other ingredients. Next, arrange a portion of sliced vegetables: carrot sticks, cucumber, and radish slices. On top, place 2-3 slices of warm, grilled halloumi cheese. If using, sprinkle everything with fresh mint leaves.

Ingredients: Wheat tortilla pancakes, Salad mix, Carrot, Fresh cucumber, Radish, Halloumi cheese, Fresh mint
The order of layering the ingredients matters! Hummus on the bottom, then lettuce, and finally the rest – this is a proven way to prevent the wrap from getting soggy. Don't overload the wrap, as it will be difficult to roll.
9

Now the most important moment: rolling. First, fold the bottom edge of the tortilla inward, covering part of the filling. Next, while holding the bottom edge, fold in the left and right sides of the tortilla. Finally, pressing the filling firmly, roll the wrap tightly away from you, creating a neat, closed roll. Do the same with the remaining tortillas.

The key is to roll tightly. After the first fold of the bottom edge, use your fingers to 'tuck' and compress the filling, and only then roll. This will make the wrap compact and prevent it from falling apart while eating.
10

The finished wraps can be cut in half at an angle to beautifully showcase the colorful filling. Serve immediately while warm or wrap tightly in parchment paper and then in aluminum foil to take them to go. They also taste great after cooling.

Use a sharp serrated knife (for bread) to cut the wrap – this will ensure a clean cut and won't crush the filling.

Fun Fact

💡

Halloumi cheese comes from Cyprus and is traditionally made from a mixture of sheep's and goat's milk. Its unique feature is its very high melting point, which makes it one of the few cheeses that can be easily fried or grilled without losing its shape.

Best for

Lunch do pracy Piknik Szybka kolacja Posiłek w podróży

Tips

🍽️ Serving

To pack a wrap to go, first wrap it tightly in parchment paper, folding the ends like a candy. Then, for extra protection and to keep it warm, wrap it in aluminum foil. Cutting it in half before packing makes it easier to eat outdoors. It can be served with an extra portion of hummus for dipping or with a container of cherry tomatoes.

🥡 Storage

It's best to eat the wraps on the day they are prepared. If you want to prepare the ingredients in advance, store the hummus in an airtight container in the fridge for up to 3-4 days, and keep the chopped vegetables in a separate container with a little water to maintain their crunch. Grill the halloumi cheese just before assembling the wrap. Assembled wraps can be stored in the fridge for up to 24 hours, but the tortilla may soften slightly.

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