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Halloumi fajitas served on tortillas

Halloumi fajitas

A star rating of 4.8 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try these halloumi tortilla wraps with avocado for a quick and easy after-school meal. Serve with chilli sauce or soured cream

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal692
fat36g
saturates18g
carbs51g
sugars10g
fibre7g
protein38g
salt4.1g
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Ingredients

  • 2 x 225g blocks light halloumi
  • 2 tbsp olive oil
  • 1 red onion , halved and sliced
  • 2 mixed peppers , sliced
  • 2 garlic cloves , crushed
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 lime , juiced
  • 8 small or 4 large tortilla wraps (use corn or flour)
  • 1 avocado , stoned, peeled and sliced
  • small handful of coriander leaves
  • chilli sauce or soured cream, to serve (optional)

Method

  • STEP 1

    Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.

  • STEP 2

    Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.

  • STEP 3

    Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges). 

  • STEP 4

    Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.

Goes well with

Recipe from Good Food magazine, September 2020

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Overall rating

A star rating of 4.8 out of 5.21 ratings
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