Halloumi Wrap with Crispy Chickpeas and Tahini Sauce

I am on a huge halloumi kick lately (lately or as usual?) and while it is amazing on its own, I was looking for new ways to have it and mix it up a little. As luck would have it, I inspired myself with my greek chicken wraps and decided to make a halloumi wrap with crispy chickpeas and tahini sauce.

I am sooooo glad I did because this combo was epically edible. The halloumi wrap was so tasty, I could barely put it down, even as I was getting full. And before I knew it, it was gone and I headed back to the kitchen to look for signs scraps to make another halloumi wrap, despite the fact that I was filled to capacity. THAT’S HOW AMAZING THIS HALLOUMI WRAP IS!

I mean, it has everything, we got the salty cheese, the spicy crunch from the crispy chickpeas, and the luscious velvet tahini sauce that nearly puts it over the top. I also snuck some crunchy vegetables in the wrap to feign healthiness but not too much healthiness because I made some french fries with the crispy chickpeas, you know just to round it out.

If I haven’t convinced you yet, just make this, you will not regret it.

Makes 4 wraps

Suggested Wine Pairing:

If you have a chance to breathe or drink between bites, you should pair this with some ice cold pinot grigio.

Ingredients:

For the halloumi wrap:

14 ounces of halloumi, sliced

4 – 12- inch wraps. I am using Arabic bread loaves

4 full iceberg lettuce leaves

1 tomato, sliced

1/2 red onion, thinly sliced

1 bell pepper sliced

2 persian cucumbers, sliced

About 1 cup of tahini sauce

For the crispy chickpeas:

1 – 14 ounce can of chickpeas, drained and dried

1/2 teaspoon of cumin

1/2 teaspoon of cayenne

1 tablespoon of oil

salt and pepper to taste

Instructions:

1. Preheat your oven to 400F. In a mixing bowl combine chickpeas with cumin, cayenne, oil, and salt and pepper. Stirt to combine.
2. Add to a baking sheet and cook for 20 minutes or until the chickpeas are crispy.
3. Meanwhile, fry up the halloumi by slicing it in even pieces and adding it to a lightly oiled, non stick frying pan over medium heat. Cook for 5 minutes each side and flip. The halloumi should be golden brown.
4. To make the wraps, place a wrap or the Arabic bread on a cutting board and top with iceberg lettuce. Top with tomatoes, peppers, onions, and cucumbers. Top the vegetables with 3 – 4 pieces of halloumi and about 1/4 cup of the crispy chickpeas. Drizzle with the tahini sauce and roll it up like a burrito. Take a bite and do not look back!