Sweet Chilli Halloumi Omelette Wrap | Slimming & Weight Watchers Friendly

Ingredients

• 90 greduced-fat halloumi, cut into small cubes
• 2 tbsppomegranate seeds
• 1 tbspmint leaves, stalks removed and chopped
• 3 tbspfat-free Greek-style yoghurt
• a small handfulrocket leaves
• 2 tspready-made reduced-sugar sweet chilli sauce
• 2 small, approximately 18 cm in diameter (7 inches)low-calorie soft tortilla wraps
• 4 mediumeggs
• to tastesalt and freshly ground black pepper
• as neededlow-calorie cooking spray

Instructions

1. 1

   Brown the halloumi

   Spray a small non-stick frying pan with low-calorie cooking spray and heat it over a medium heat. Once hot, fry the halloumi for 4–5 minutes, turning it until golden on all sides. Transfer it to a small bowl.

2. 2

   Mix the filling

   Add the pomegranate seeds, mint and yoghurt to the bowl with the halloumi. Season with salt and freshly ground black pepper to taste, then gently toss until coated. Set aside.

3. 3

   Beat the eggs

   Crack the eggs into a small bowl and beat with a fork until evenly mixed. Season to taste with salt and black pepper.

4. 4

   Cook the eggs

   Spray a small non-stick frying pan with low-calorie cooking spray and place it over a low-to-medium heat. When hot, pour in half the eggs and tilt the pan so they cover its base.

5. 5

   Add the wrap

   Cook gently without stirring for 1–2 minutes, until the egg has set into a very thin omelette and is nearly cooked. While the surface is still wet, place a tortilla wrap on top and press it lightly with a fish slice so it sticks to the egg.

6. 6

   Flip and finish

   Carefully turn the wrap over with a fish slice so the egg side faces up. Cook for about 30 seconds, until the tortilla underneath is lightly golden, then slide it onto a plate with the egg side facing up.

7. 7

   Fill and roll

   Spoon half the filling down the middle of the omelette wrap, top with half the rocket and drizzle over half the sweet chilli sauce. Roll it tightly around the filling and place it seam-side down. Cut it in half diagonally, then repeat with the second wrap. Serve warm or cold, on its own or with an accompaniment of your choice.

What is a sweet chilli halloumi omelette wrap?

It is a tortilla and a thin omelette combined into one wrap, filled here with halloumi, yoghurt, pomegranate, mint and rocket. Omelette-style wraps draw on a familiar way of using eggs as a flexible base rather than a separate dish; this particular combination brings together salty cheese, fresh herbs and sweet chilli.

The method works because the tortilla is pressed onto the egg while it is still slightly wet. Once flipped, the two layers cook together and hold the filling when rolled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 36g protein, 27g carbs, 19g fat.

The tortilla wraps and pomegranate provide much of the carbohydrate, while the eggs, halloumi and yoghurt contribute protein. Fat comes mainly from the eggs and halloumi. For a more balanced plate, add a side of extra salad or vegetables.

Why brown the halloumi first?

Halloumi is the savoury, firm centre of the filling. Frying the cubes until golden on all sides adds colour and gives them a little contrast against the soft yoghurt and eggs.

Use a small non-stick pan and give the cubes room to colour. Transfer them to the bowl before mixing in the other filling ingredients.

Getting the omelette layer right

Beat the eggs until evenly mixed so the thin omelette cooks consistently. A low-to-medium heat gives you time to spread the eggs across the pan and add the tortilla before the surface dries out.

Keep the pan still while the egg sets; stirring would break up the thin layer needed to hold the wrap. The edges should be set while the top remains a little wet when you place the tortilla on it.

The flip and texture cues

Press the tortilla gently so it makes contact with the egg, then use a fish slice to turn the whole layer over carefully. If the egg is still very loose, give it a little longer to set before flipping.

After the flip, about 30 seconds should lightly colour the tortilla. The omelette should remain tender rather than browned or dry.

Balancing the filling

Yoghurt coats the halloumi and pomegranate, while chopped mint adds freshness. Rocket and sweet chilli sauce go on after the wrap has cooked, so the leaves stay fresh and the sauce remains distinct.

Divide both the filling and toppings evenly between the two wraps. Keep the filling in a line down the middle to make rolling easier and help prevent it spilling out.

Serving and timing

The recipe takes 20 minutes in total, including browning the halloumi and cooking the two egg wraps. Prepare the filling while the eggs are ready to beat, then cook each wrap in turn.

Serve the wraps warm or cold as directed. They can be eaten on their own or alongside an accompaniment you like.

Recipe notes & tips

• Cut the halloumi into small, similar-sized cubes so they brown evenly.
• Use a non-stick pan to help the thin omelette release when it is time to flip.
• Tilt the pan as soon as you add the eggs to spread them into a thin layer.
• Add the tortilla while the egg surface is still wet enough for it to adhere.
• Roll the wrap seam-side down to help it hold its shape before cutting.

Variations

• Extra herbs: Add more chopped mint to the yoghurt-coated filling.
• More crunch: Add extra rocket just before rolling.
• Milder sauce: Use less sweet chilli sauce and adjust to taste.
• Different leaves: Swap the rocket for another salad leaf you enjoy.
• More pomegranate: Add extra seeds for more sweet-tart pops in the filling.

Common mistakes to avoid

• Halloumi not browning: Give the pan time to heat and turn the cubes so each side meets the surface.
• Egg layer too thick: Tilt the pan promptly so the eggs spread across the base.
• Egg surface too dry: Place the tortilla on while the top is still slightly wet.
• Wrap difficult to flip: Let the egg set nearly all the way through before turning it carefully with a fish slice.
• Filling spilling out: Keep it in a line down the centre and avoid overfilling the wrap.

How to store

Keep leftover filling or assembled wraps in a covered container in the fridge and eat within 1–2 days. If reheating, warm gently in a pan; the wrap can also be eaten cold.

Frequently asked questions