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Sweet Chili Halloumi Wraps Easy Vegetarian Lunch taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Satay Halloumi Wraps Pressure Cooker Recipe

These Satay Halloumi Wraps are packed with grilled cheese, crunchy vegetables and a rich sweet chili peanut sauce. Perfect as a flavorful vegetarian lunch, they come together quickly and use the pressure cooker smartly to layer bold textures and taste.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 wraps
Calories 466 kcal

Equipment

  • 1 Grill pan or skillet for searing
  • 1 Microwave optional for tortillas
  • 1 Mixing bowl for peanut sauce

Ingredients
  

Main Ingredients

  • 225 g Halloumi cheese slice into thick strips
  • 1 Portobello mushroom sliced
  • 1 Red bell pepper sliced
  • 4 Tortilla wraps
  • ¼ head Red cabbage thinly sliced
  • ½ Red onion thinly sliced
  • ¼ Carrot peeled and julienned
  • 2 handfuls Fresh coriander
  • 4 tablespoon Peanut butter
  • 4 tablespoon Sweet chili sauce
  • 2 tablespoon Soy sauce
  • 1 tablespoon Fresh lime juice
  • 1 tablespoon Honey optional
  • 2-4 tablespoon Hot water to thin the sauce

Instructions
 

Instructions

  • Heat your grill pan or a skillet over medium heat so it’s ready to give that nice sear.
  • Slice the halloumi into strips about the thickness of your finger and grill for 2 to 3 minutes each side till golden and a little crispy.
  • Toss the portobello mushroom slices and red bell pepper in the same pan so they soak up that residual flavor, cook till tender about 5 to 7 minutes.
  • Gently warm the tortilla wraps in a dry pan or microwave for just a few seconds so they’re flexible.
  • Mix up peanut butter, sweet chili sauce, soy sauce, lime juice, honey and hot water until smooth and drizzle-y.
  • Spread a good tablespoon of peanut sauce on each warm tortilla to get that flavor base going.
  • Layer grilled halloumi, mushrooms, bell peppers, then pile on cabbage, red onion and carrot strips.
  • Drizzle a bit more sweet chili sauce on top, sprinkle fresh coriander, then fold wraps tight.
  • Slice in half if desired and serve immediately while warm and fresh.

Notes

Store leftover wraps tightly covered in plastic wrap for up to 2 days. Reheat in skillet with lid for best texture. You can also pre-slice veggies to save time or pre-mix sauce to keep on hand.