Halloumi fajitas

Try these halloumi tortilla wraps with avocado for a quick and easy after-school meal. Serve with chilli sauce or soured cream

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 692
  • fat 36g
  • saturates 18g
  • carbs 51g
  • sugars 10g
  • fibre 7g
  • protein 38g
  • salt 4.1g


  • 2 x 225g blocks light halloumi
  • 2 tbsp olive oil
  • 1 red onion, halved and sliced
  • 2 mixed peppers, sliced
  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 lime, juiced
  • 8 small or 4 large tortilla wraps (use corn or flour)
  • 1 avocado, stoned, peeled and sliced
  • small handful of coriander leaves
  • chilli sauce or soured cream, to serve (optional)


  1. Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.

  2. Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.

  3. Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges). 

  4. Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.

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