Vegetarian Wraps with Bell Pepper and Halloumi
Vegetarian wraps with bell pepper and halloumi from Spoonsparrow are always a hit. Great for take‑out, lunch at the office or as a party snack.
Ingredients
- 2 red bell peppers
- 150 g halloumi cheese
- 2 tbsp olive oil
- 100 g Baby spinach
- 4 whole wheat tortillas (about 20 cm diameter)
- 40 g basil pesto (4 tbsp)
- Salt
- Pepper
Instructions
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1.
Clean, wash and halve the bell peppers. Remove seeds and white membranes, then place them skin side up on a baking sheet lined with parchment paper. Roast in a preheated oven at 250 °C (225 °C fan‑forced; gas: highest setting) until the skins blister and start to blacken. Take out the halves, cover with a damp kitchen towel and let rest briefly. Then peel and cut the flesh into strips.
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2.
Slice the halloumi into 1 cm thick pieces. Heat oil in a pan and fry the cheese slices for about 3 minutes on each side over medium heat until golden brown. Remove, drain on paper towels, and slice into strips.
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3.
Wash and dry the spinach leaves.
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4.
Warm the tortillas slightly according to package instructions. Spread a little pesto on each tortilla, then layer with spinach leaves, bell pepper strips and halloumi strips. Season with salt and pepper, fold in the sides lightly, roll up the wraps, cut diagonally and serve wrapped in napkins.
