- Halloumi & Chickpea Fajita Wraps.jpg (29.23 KiB) Viewed 465 times
Takes: 35 minutes
Serves: 4
No nutritional information available.
Ingredients
- 400g can chickpeas, drained and rinsed
- 1 tbsp olive oil, plus 2 tsp extra
- 1 tsp fajita seasoning or use smoked paprika
- 75g soured cream
- 2 tsp harissa paste
- 4 tortilla wraps
- 225g packet halloumi, thinly sliced
Method
1. Heat the oven to 200°C/Fan 180°C/Gas Mark 6. Line a baking tray with foil. Pat the chickpeas dry using a clean tea towel and put onto a baking tray. Add the oil and paprika and toss to coat. Roast for 20 - 25 minutes or until browned and crisp, shaking halfway through.
2. Meanwhile, combine the soured cream and harissa in a bowl until just mixed. Set aside.
3. Heat a griddle pan until hot and cook the tortilla wraps for 1 minute on each side until lightly charred and warmed through. Keep warm.
4. Add the halloumi to the pan and cook for 1 - 2 minutes on each side until golden, adding 1 - 2 tsp of oil, if needed. Keep warm.
5. Top the tortilla wraps with the chickpeas, halloumi and harissa soured cream and sprinkle over the sesame seeds.
6. Serve with shredded cabbage, sliced tomatoes, sliced cucumbers, and sliced spring onion, if liked.
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