Spelt Sweet Chilli Halloumi Wraps Recipe

Name: Spelt Sweet Chilli Halloumi Wraps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300 g white spelt flour, plus extra for dusting; 1 tsp baking powder; 0.5 tsp salt; 180 ml warm water; 2 tbsp olive oil; 250 g halloumi, sliced 1 cm thick; 4 tbsp sweet chilli sauce; 1 tbsp neutral oil for frying; 1 tbsp lime juice; 150 g red cabbage, finely shredded; 0.5 cucumber, cut into thin matchsticks; 3 spring onions, thinly sliced; 20 g fresh coriander leaves; 1 lime wedges, to serve

Crispy halloumi, spelt wraps, done in 40 minutes

Four spelt flatbread wraps filled with sweet chilli halloumi, red cabbage, and coriander on a wooden board

Halloumi does one thing most cheeses can’t: it holds a firm, golden crust when fried. That texture is the reason these wraps work.

The sweet chilli glaze coats each slice while it’s still hot, so the sauce reduces slightly and clings rather than pooling at the bottom of the wrap.

Spelt flour makes a softer, more pliable flatbread than plain white flour, with a mild nutty flavour that pairs well with the salty cheese. You can press and cook the wraps ahead of time and store them wrapped in a clean cloth.

The filling stays simple on purpose. Crisp cucumber, shredded red cabbage, and a handful of fresh coriander keep the texture varied without competing with the halloumi.

Why You’ll Love This Recipe

Spelt flatbreads cook in under 5 minutes each
Halloumi stays crispy even after wrapping
Sweet chilli glaze needs only two ingredients
Filling is easy to prep ahead for meal prep

Halloumi slices frying in sweet chilli sauce in a cast-iron skillet, golden crust forming on each slice

Ingredient Notes

Spelt flour: White spelt flour gives the softest, most pliable flatbread. Wholegrain spelt works but the wraps will be slightly denser and may crack more at the fold.
Halloumi: Standard 250 g blocks of halloumi work well here. Pat the slices dry before frying to get a proper golden crust rather than steaming in the pan.
Sweet chilli sauce: I use Mae Ploy for its balance of heat and sweetness. Any store-bought sweet chilli sauce works. For a milder version, mix it with a teaspoon of honey and reduce the chilli heat.
Red cabbage: Shredded raw red cabbage adds crunch and holds up without going soggy. White cabbage or a pre-made coleslaw mix both work as a substitute.
Fresh coriander: Coriander brightens the wrap and cuts through the saltiness of the halloumi. Swap with fresh mint or flat-leaf parsley if you prefer.
Lime juice: A squeeze of fresh lime over the assembled wrap lifts the whole flavour. Bottled lime juice works but fresh gives a cleaner result.

Two assembled spelt sweet chilli halloumi wraps on a ceramic plate with lime wedges and dipping sauce

Print Recipe

Healthy

Spelt Sweet Chilli Halloumi Wraps

Difficulty: Easy Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Estimated Cost: £ 3.20 Calories: 520

Best Season: all_year_round

Dietary:

C Contains Dairy C Contains gluten (spelt) E Egg-free N Nut-free V Vegetarian

Description

Seared halloumi holds its shape and develops a golden crust that stays firm inside the wrap. The spelt flatbread adds a nutty, slightly chewy base that balances the sticky sweet chilli glaze.

Instructions

Make the Flatbreads

Combine the spelt flour, baking powder, and salt in a mixing bowl and stir to combine.
Add the olive oil and warm water. Mix with a wooden spoon until a shaggy dough forms, then knead by hand in the bowl for 2 minutes until the dough is smooth and no longer sticky.
Divide the dough into 4 equal portions. Cover with a clean cloth and rest for 10 minutes.
On a lightly floured surface, roll each portion into a rough circle about 25 cm across and 3 mm thick.
Heat a dry cast-iron skillet over medium-high heat until hot. Cook each flatbread for 2 minutes per side until dark spots appear and the bread puffs slightly. Keep warm in a stack under a clean kitchen towel.

Fry the Halloumi

Pat the halloumi slices dry with kitchen paper. Heat the neutral oil in the same skillet over medium-high heat.
Add the halloumi in a single layer. Fry for 2 minutes without moving until golden brown, then flip and fry for another 90 seconds on the second side.
Remove the pan from the heat. Add the sweet chilli sauce and lime juice directly to the pan and toss the halloumi slices gently to coat. The sauce should cling and look glossy.

Assemble the Wraps

Lay a warm flatbread flat. Scatter a handful of shredded red cabbage across the centre, then add a few cucumber matchsticks and spring onion slices.
Place 3 to 4 slices of sweet chilli halloumi on top. Spoon over any remaining sauce from the pan.
Scatter fresh coriander leaves over the filling. Fold in the sides of the flatbread and roll firmly. Serve immediately with a lime wedge on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 520kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 11g56%
Cholesterol 45mg15%
Sodium 890mg38%
Potassium 310mg9%
Total Carbohydrate 56g19%
Dietary Fiber 5g20%
Sugars 9g
Protein 24g48%

Vitamin A 620 IU
Vitamin C 18 mg
Calcium 520 mg
Iron 3 mg
Vitamin E 2 mg
Vitamin K 38 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 3 mg
Vitamin B6 0.2 mg
Folate 35 mcg
Vitamin B12 0.6 mcg
Phosphorus 420 mg
Magnesium 48 mg
Zinc 2.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Rest spelt flatbread dough for at least 10 minutes before rolling for a pliable, non-cracking wrap.
Pat halloumi slices completely dry before frying to get an even golden crust.
Add sweet chilli sauce off the heat to keep the glaze glossy and prevent it scorching.
Roll flatbreads to about 3 mm thickness for the best balance of softness and structure.
Assemble wraps just before serving so the flatbread stays firm and does not go soggy.

Keywords: spelt sweet chilli halloumi wraps, halloumi wraps recipe, spelt flatbread wraps, vegetarian wraps, sweet chilli halloumi

Equipment

cast-iron or heavy-based 10-inch skillet
rolling pin
mixing bowl
sharp chef's knife
wooden spoon
baking paper

Tips

Rest the spelt flatbread dough for at least 10 minutes so the gluten relaxes and the dough rolls thin without springing back.
Dry-fry the flatbreads in a cast-iron or heavy-based skillet over medium-high heat until dark spots appear, about 2 minutes per side.
Slice halloumi 1 cm thick - thinner slices dry out, thicker ones stay cold in the centre before the outside browns.
Add the sweet chilli sauce to the halloumi off the heat to prevent burning and to keep the glaze glossy rather than caramelised.
Warm the cooked flatbreads in a stack wrapped in foil at 160 C / 320 F for 5 minutes if making ahead, so they fold cleanly without cracking.

Variations

Add a layer of hummus inside the wrap for extra creaminess and plant-based protein.
Swap sweet chilli sauce for sriracha honey and top with pickled red onion for a sharper flavour.
Use wholegrain spelt flour for a nuttier flatbread and add roasted red peppers to the filling.

Storage and Reheating

Cooked flatbreads keep well for up to 2 days. Stack them with a sheet of baking paper between each one, wrap tightly in foil, and store at room temperature or refrigerate.

Fried halloumi is best eaten the day it's cooked. If you have leftovers, store the halloumi separately in an airtight container in the fridge for up to 2 days and re-fry briefly in a dry pan to restore the crust.

Assembled wraps do not freeze well. The flatbreads alone can be frozen for up to 1 month. Wrap individually and reheat from frozen in a dry skillet over medium heat for 2 to 3 minutes per side.

Serving Suggestions

These wraps work as a complete lunch on their own. Add a small bowl of extra sweet chilli sauce on the side for dipping, and a wedge of lime to squeeze over.

For a light dinner, serve alongside a simple green salad dressed with olive oil and rice vinegar. The acidity balances the richness of the halloumi.

For a casual spread, set out the flatbreads, halloumi, and toppings separately so each person builds their own. This works well for four people without any last-minute assembly pressure on the cook.

File under halloumi wraps recipe spelt flatbread wraps spelt sweet chilli halloumi wraps sweet chilli halloumi vegetarian wraps

Frequently Asked Questions

Expand All:

Why is my halloumi rubbery instead of golden in the wrap?

Rubbery halloumi usually means the pan wasn't hot enough or the slices were too wet. Pat the halloumi dry with kitchen paper and make sure the skillet is fully preheated over medium-high heat before adding the cheese. Don't move the slices for the first 90 seconds so a proper crust forms.

Can I use plain flour instead of spelt flour for the flatbreads?

Yes, plain all-purpose flour works as a direct swap in the same quantities. The flatbreads will be slightly less nutty in flavour and a little more elastic. Spelt gives a softer chew and a more distinct flavour that pairs well with the sweet chilli halloumi filling.

Can I make the spelt flatbreads the night before?

Cook the flatbreads fully, let them cool, then stack with baking paper between each one and seal in an airtight bag. They stay soft at room temperature overnight. Warm them in a dry skillet for 1 minute per side before filling.

What goes well with spelt sweet chilli halloumi wraps for a full meal?

A crunchy cucumber and sesame salad works particularly well alongside these wraps since it echoes the fresh filling without repeating the same flavours. A small bowl of plain yogurt with a pinch of ground cumin also cuts through the sweetness of the chilli glaze.

Are these halloumi wraps suitable for a gluten-free diet?

No, spelt is a form of wheat and contains gluten, so the flatbreads are not gluten-free. If you need a gluten-free version, use a certified gluten-free wrap or flatbread and fill it with the same sweet chilli halloumi and vegetable filling.

How do I stop my spelt flatbreads from cracking when I fold them?

Flatbreads crack when they cool down too much before filling. Keep them warm in a stack under a clean kitchen towel after cooking - the steam from the stack keeps them pliable. If they do stiffen, 20 seconds in a warm dry skillet restores flexibility.

Spelt Sweet Chilli Halloumi Wraps

Why You’ll Love This Recipe

Ingredient Notes

Spelt Sweet Chilli Halloumi Wraps

Description

Ingredients

Spelt Flatbreads

Sweet Chilli Halloumi

Filling