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Ever-ready halloumi burritos

Name: Ever-ready halloumi burritos
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: vegetable oil, for frying; 1 garlic clove, crushed; 1 onion, finely chopped; 1 tsp salt; 2 blocks halloumi, cut into large cubes; 1 lime, juice only; 2 tbsp chilli sauce (optional); 2 tsp smoked paprika; 2 tsp ground cumin; 4 large tortilla wraps; 250g packet microwave rice, cooked and cooled; pickled red onions, to serve; 100g/3½oz cheddar, grated; 2 spring onions, trimmed and thinly sliced

4 servings

servings

30 minutes

active time

1 hour 30 minutes

total time

Start Cooking

Ingredients

vegetable oil, for frying

1 garlic clove, crushed

1 onion, finely chopped

1 tsp salt

2 blocks halloumi, cut into large cubes

1 lime, juice only

2 tbsp chilli sauce (optional)

2 tsp smoked paprika

2 tsp ground cumin

4 large tortilla wraps

250g packet microwave rice, cooked and cooled

pickled red onions, to serve

100g/3½oz cheddar, grated

2 spring onions, trimmed and thinly sliced

Directions

Heat the oil in a large frying pan and fry the garlic, onion and salt until soft.

Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left.

Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely.

Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up.

Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion.

Roll each tortilla up tight, wrap in kitchen foil and freeze.

To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until pipping hot in the middle Serve immediately.