Sweet Chilli Halloumi Omelette Wrap
We’ve packed this Sweet Chilli Halloumi Omelette Wrap with golden halloumi, sweet chilli sauce, cooling yoghurt, juicy pomegranate seeds and peppery rocket. Once you’ve mixed everything together in a bowl, it’s simply a case of wrapping it all up in your tortilla, and you’ve got a light, protein-packed lunch ready in just 20 minutes. It’s easy to switch up the ingredients to suit your preferences too, just remember to factor in any extra calories if you’re counting.
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NutritionPer Serving
- Calories429
- Carbs27g
- Protein36g
- Fat19g
- Saturates8.5g
- Sugars7.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If this recipe rings a bell, it’s probably because you remember spotting it in our very first magazine. You’ll find this tasty Sweet Chilli Halloumi Omelette Wrap on page 63 ready to inspire your next lunch break.
Packed with fresh, summery flavours, this Sweet Chilli Halloumi Omelette Wrap combines golden halloumi, cooling yoghurt, sweet chilli sauce, juicy pomegranate seeds, and peppery rocket, all packaged up in a light and protein-packed omelette wrap. It’s dead easy to customise, so if you fancy mixing things up, go right ahead!
To make things even easier, you can usually pick up ready-prepared pomegranate seeds in the chilled aisle at most supermarkets — perfect for saving a little prep time.
Just a heads up, there aren’t many copies of Pinch of Nom: The Magazine left — click here to grab yours.
What diets is this Sweet Chilli Halloumi Omelette Wrap suitable for?
This Sweet Chilli Halloumi Omelette Wrap is suitable for vegetarians, and it can easily be made both gluten and dairy-free. Just be sure to swap out the following ingredients for suitable alternatives:
- Soft tortilla wraps (gluten-free)
- Halloumi (dairy-free)
- Yoghurt (dairy-free)
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make this Sweet Chilli Halloumi Omelette Wrap?
This Sweet Chilli Halloumi Omelette Wrap is dead easy to make, with no fancy kitchen gadgets or ingredients. You’ll find everything on your local supermarket shelves.
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How many calories are in this Sweet Chilli Halloumi Omelette Wrap?
There are only 429 calories in one serving of this Sweet Chilli Halloumi Omelette Wrap, which means it falls into our Weekly Indulgence category. These are all recipes that come in at under 500 calories or more, great for when you’re hosting or simply fancy something a little more indulgent to tuck into.All of the recipes in our Weekly Indulgence category slot perfectly into calorie-controlled diets or any one of the major diet plans like Weight Watchers.As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Spray a small non-stick frying pan with low-calorie cooking spray and place over a medium heat. When the frying pan is hot, add the halloumi and fry for 4-5 minutes — until golden brown on all sides. Remove from the pan and place in a small bowl.
Step 2
Add the pomegranate seeds, mint leaves, and yoghurt to the halloumi in the bowl. Season with salt and freshly ground black pepper, to taste. Toss gently to fully coat everything in the yoghurt, and set aside.
Step 3
Crack the eggs into a small bowl, and beat with a fork until broken up and evenly mixed. Season to taste with salt and black pepper.
Step 4
Spray a small non-stick frying pan with low-calorie cooking spray. Place the frying pan over a low-to-medium heat. When the pan is hot, add half of the eggs and tilt the pan slightly, so that the eggs swirl around to completely cover the bottom of the pan.
Step 5
Cook gently for 1-2 minutes — without stirring — until the eggs have set like a very thin omelette, and are nearly cooked. While the egg mixture is still wet on the surface, place a tortilla wrap on top. Press the wrap down lightly with a fish slice so that it sticks to the egg.
Step 6
Using a fish slice, carefully flip the wrap over so the egg side is on top. Cook for another 30 seconds or so, until the tortilla is lightly golden underneath. Then slide your omelette wrap onto a plate, with the egg side facing up.
Step 7
Spoon half of the filling down the middle of the omelette wrap. Top with half of the rocket and drizzle over half of the sweet chilli sauce. Roll up tightly to tuck all that tasty filling inside, then place seam-side down. Cut in half diagonally, and repeat with the second wrap. Enjoy warm or cold, served on its own, or with your preferred accompaniment.
What could I serve with this Sweet Chilli Halloumi Omelette Wrap?
This Sweet Chilli Halloumi Omelette Wrap is delicious all on its own, or you could serve it with lots of different slimming-friendly options! Here are some ideas:
How do you know when this Sweet Chilli Halloumi Omelette Wrap is cooked?
You can tell this Sweet Chilli Halloumi Omelette Wrap is cooked when the halloumi is golden brown and crisp on the outside, the egg is just set with no runny patches, and the wrap is lightly golden and holds together easily when flipped.
How long can you keep this Sweet Chilli Halloumi Omelette Wrap in the fridge?
Once you’ve served up your Sweet Chilli Halloumi Omelette Wrap, it’s best enjoyed straightaway.
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Sweet Chilli Halloumi Omelette Wrap
We’ve packed this Sweet Chilli Halloumi Omelette Wrap with golden halloumi, sweet chilli sauce, cooling yoghurt, juicy pomegranate seeds and peppery rocket. Once you’ve mixed everything together in a bowl, it’s simply a case of wrapping it all up in your tortilla, and you’ve got a light, protein-packed lunch ready in just 20 minutes. It’s easy to switch up the ingredients to suit your preferences (just remember to factor in any extra calories if you’re counting), and it tastes just as good warm as it does cooled down in your lunchbox.
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Prep Time
10 MINS
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Cook Time
10 MINS
- KCals 429
- Carbs 27G
Instructions
- Spray a small non-stick frying pan with low-calorie cooking spray and place over a medium heat. When the frying pan is hot, add the halloumi and fry for 4-5 minutes — until golden brown on all sides. Then remove from the pan and place in a small bowl.
- Add the pomegranate seeds, mint leaves, and yoghurt to the halloumi in the bowl. Season with salt and freshly ground black pepper, to taste. Toss gently to fully coat everything in the yoghurt, then set aside.
- Crack the eggs into a small bowl, and beat with a fork until broken up and evenly mixed. Season to taste with salt and black pepper.
- Spray a small non-stick frying pan with low-calorie cooking spray. Place the frying pan over a low-to-medium heat. When the pan is hot, add half of the eggs, then tilt the pan slightly — so that the eggs swirl around to completely cover the bottom of the pan.
- Cook gently for 1-2 minutes — without stirring — until the eggs have set like a very thin omelette, and are nearly cooked. While the egg mixture is still wet on the surface, place a tortilla wrap on top. Press the wrap down lightly with a fish slice so that it sticks to the egg.
- Using a fish slice, carefully flip the wrap over so the egg side is on top. Cook for another 30 seconds or so, until the tortilla is lightly golden underneath. Then slide your omelette wrap onto a plate, with the egg side facing up.
- Spoon half of the filling down the middle of the omelette wrap. Top with half of the rocket and drizzle over half of the sweet chilli sauce. Roll up tightly to tuck all that tasty filling inside, then place seam-side down. Cut in half diagonally, and repeat with the second wrap. Enjoy warm or cold, served on its own, or with your preferred accompaniment.
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