Ingredients (makes 4 wraps)
4 flour or corn tortilla
400g can of chickpeas - we use Napolina tinned pulses as they are plump and tasty and worth the few pence extra
1 tbsp olive oil
2 tsp smoked paprika
2 tsp cumin
1 tsp chilli flakes
0.5 tsp salt
1 corn on the cob
400g can of chickpeas - we use Napolina tinned pulses as they are plump and tasty and worth the few pence extra
1 tbsp olive oil
2 tsp smoked paprika
2 tsp cumin
1 tsp chilli flakes
0.5 tsp salt
1 corn on the cob
Salsa
1 ripe avocado
1 jarred roasted pepper
1 scotch bonnet chilli
1 clove of garlic
Handful of coriander (10-15g)
1 lime
0.5 tbsp red wine vinegar
0.5 tbsp olive oil
1 jarred roasted pepper
1 scotch bonnet chilli
1 clove of garlic
Handful of coriander (10-15g)
1 lime
0.5 tbsp red wine vinegar
0.5 tbsp olive oil
To garnish
Sliced cucumber
1 block of halloumi (225g)
Vegan aioli or mayonnaise
Preparation and cooking time 35 minutes
Pre-heat your oven to 190°C and then wrap your corn in the cob in some tin foil along with a knob of butter. Place the corn in the oven, it will take about 30 minutes to roast up nicely. In the meantime, add the olive oil, paprika, cumin, chilli flakes and salt to a bowl.
Drain the can of chickpeas and give them a rinse. Add them to your oil and spice mixture and mix thoroughly until all of the chickpeas are coated. Transfer them to a small roasting tin and place in the oven for 20-25 minutes. Give them a shake halfway through.
Whilst the sweetcorn and chickpeas are cooking, prepare your salsa. Crush the garlic and finely chop the Scotch Bonnet, depending on your spice tolerance you might want to remove the seeds from the chilli. Cut the roasted pepper and avocado into a fine dice and put all the ingredients into a small bowl.
Add the olive oil and red wine vinegar and then squeeze over the juice of the lime. Give the salsa a quick mix and add a pinch of salt and pepper to season. Finally, chop the coriander leaf finely and then mix in.
If you are having halloumi as we did, chop the block into eight equal sized pieces and in a hot griddle pan crisp the halloumi up for 3 minutes on each side.
Remove the chickpeas and sweetcorn from the oven and use a knife to remove the corn from the cob. Place into bowls ready for serving.
Soften the tortillas for 40 seconds either on a plate in the microwave or in a hot frying pan. We used some of our homemade vegan aioli to drizzle over the tortilla before piling on the other ingredients, this is optional but some sort of mayo or sour cream (or vegan version thereof) adds a nice cooling creaminess and helps hold the tortilla together. Add the other components - including some thin slices of cucumber for crunch and even more freshness - to the tortilla then roll and fold it up.
Your wraps are then ready to eat and enjoy. Two wraps each makes a hearty dinner for two, another option would be to cook up some spicy potato wedges and serve these with a wrap and a side salad and you have dinner for four. We hope you enjoy these wraps as much as we do.
Drain the can of chickpeas and give them a rinse. Add them to your oil and spice mixture and mix thoroughly until all of the chickpeas are coated. Transfer them to a small roasting tin and place in the oven for 20-25 minutes. Give them a shake halfway through.
Whilst the sweetcorn and chickpeas are cooking, prepare your salsa. Crush the garlic and finely chop the Scotch Bonnet, depending on your spice tolerance you might want to remove the seeds from the chilli. Cut the roasted pepper and avocado into a fine dice and put all the ingredients into a small bowl.
Add the olive oil and red wine vinegar and then squeeze over the juice of the lime. Give the salsa a quick mix and add a pinch of salt and pepper to season. Finally, chop the coriander leaf finely and then mix in.
If you are having halloumi as we did, chop the block into eight equal sized pieces and in a hot griddle pan crisp the halloumi up for 3 minutes on each side.
Remove the chickpeas and sweetcorn from the oven and use a knife to remove the corn from the cob. Place into bowls ready for serving.
Soften the tortillas for 40 seconds either on a plate in the microwave or in a hot frying pan. We used some of our homemade vegan aioli to drizzle over the tortilla before piling on the other ingredients, this is optional but some sort of mayo or sour cream (or vegan version thereof) adds a nice cooling creaminess and helps hold the tortilla together. Add the other components - including some thin slices of cucumber for crunch and even more freshness - to the tortilla then roll and fold it up.
Your wraps are then ready to eat and enjoy. Two wraps each makes a hearty dinner for two, another option would be to cook up some spicy potato wedges and serve these with a wrap and a side salad and you have dinner for four. We hope you enjoy these wraps as much as we do.
This looks delicious! Love halloumi and was looking for new recipes using it. Thank you.
ReplyDeleteNo problem, give it a try and let us know how you get on. We had it for dinner again last night but with roasted squash instead of sweetcorn - it was delicious!
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