Crispy Halloumi Wholemeal Wraps With Chilli Sauce & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add a handful of flour to a plate along with your ground paprika and a generous grind of pepper and mix it all together – this is your spice mix

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add a splash of milk to a shallow bowl

Add your panko breadcrumbs to another plate with a generous grind of pepper and a drizzle of olive oil and mix it all together

Slice your halloumi into strips (3 per person!)

Coat the halloumi strips in the spice mix (make sure to tap off any excess!)

Add the coated halloumi strips to the milk and finally press them into the breadcrumbs firmly to coat evenly – these are your breaded halloumi strips

Line a baking tray with tin foil

Add the breaded halloumi strips to the tray and top them with any remaining breadcrumbs

Put the tray in the oven for 10-15 min or until golden – these are your crispy halloumi strips

While the halloumi strips are cooking, slice your tomato[es] finely into rounds

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Add your red chilli relish to a bowl with a drizzle of olive oil and give it a good mix up – this is your chilli sauce

Once the halloumi strips are almost done, add your tortillas to a tray (or two!) and put the tray[s] in the oven for 1-2 min until warmed through (alternatively, add them to a plate and microwave!)