Serves 2. Takes 35 minutes. Looking for a good weekend fake-away? Look no further than my super delicious Halloumi aioli wraps. Recipe includes how to make your own wraps, which I promise are far better than any store bought! This is a vegetarian recipe, but of course you can swap out the halloumi for a protein easily.
Gluten free flours
In this recipe I'm using both gluten free flour and tapioca flour. Tapioca flour is incredibly useful to have on had for gluten free cooking, however it's not always easy to find as it's not generally found in chain supermarkets. I usually have to order mine in, in 2kg bags from the internet if I can't find it in my local organic store. If you can't find tapioca flour, don't worry, you can make wraps without it. Just use the gluten free flour in place of the tapioca. Or if you have rice flour, you could give this a go instead! I usually make my wraps with a mixture of all 3, but it's not necessary at all.
For my fillings I have chosen shredded lettuce, slice onions, tomatoes, cucumber, halloumi and aioli. It's pretty basic, but very delicious. If you had some, I would also recommend jalapeños or olive, or if you aren't feeling like an aioli - try tzatziki! As I said about, you could replace halloumi for a meat, but I would say halloumi will always be a winner in this wrap. Remember, proper halloumi is from Cyprus.
I N G R E D I E N T S
For the wrap
160 grams of natural yogurt
100 grams of gluten free flour
70 grams of tapioca flour
1/4 tsp of xanthan gum
1/4 tsp of baking powder
1 tomato diced
1/2 red onion sliced
1/4 cucumber diced
Oven Fries (optional)
For the aioli
1/4 cup of mayo
1 1/2 tsp garlic or 2 cloves of garlic, grated or finely diced
M E T H O D
Turn the oven onto 220° celsius, bake. Cook you oven fries for the recommend amount of time. Prepare your vegetables.
To make the wraps, combine the yogurt, gluten free flour, tapioca flour, xanthan gum, and baking powder in a large bowl and mix until you can form a dough.
Split the dough in half, and roll out each half on a floured surface into a large circle (about the size of your frying pan), and about a 7mm thick.
Heat up a large non-stick page with a drizzle of vegetable oil and once hot, gently place one of the wraps into the pan.
Pan fry for 5 minutes, the should form air pockets under the surface and then flip and cook the other side.
Repeat with the other wrap. You can keep these warm in the oven while you cook your halloumi!
Dice up your halloumi and fry in the same pan (less dishes, hurray!).
While you halloumi is cooking, make the aioli by combining the mayo, garlic and lemon with a splash of water and a pinch of salt and pepper.
When everything is ready, fill up your wraps with the lettuce, tomatoes, red onion, cucumber, fried halloumi, a couple of fries, and a drizzle of the aioli.
Wrap up tightly in tin foil and slice in half, serve with the leftover fries and aioli. Enjoy!