With these smokey cornslaw halloumi wraps you can make a great dinner that is full of flavour and perfect for a summer night. This recipe was inspired by a ready-to-eat cornslaw I bought here in Sweden that had this lovely smokey flavour. I needed to recreate it. Since I used it in halloumi wraps, I decided to keep it that way as it worked great.
Make the smokey cornslaw ahead, take all the ingredients with you and you could make these grilled halloumi wraps even when out camping. At home I have grilled the cheese on a grill pan, but this is the type of recipe that is easily made in an outside kitchen. This was actually how I made this recipe the very first time.
Recipes to wraps made of a salad and a form of protein are very easy to customize, so feel free to tweak it any way to make it more palatable to you. Or just follow my recipe and enjoy this summertime meal.
Ingredients and equipment
- Wrap bread - any of your choice, really.
- Halloumi - or any other cheese that can be grilled
- Avocado - this provides extra creaminess
- Lettuce - to line the wrap before adding creamy ingredients
- Carrot & cabbage slaw - I find them ready made in the supermarket for cheap and I think they're very practical, but you can buy whole veggies and chop them yourself
- Corn - sweetcorn from a can
- Mayonnaise - this serves as the base for the cornslaw
- Smokey BBQ sauce - choose a smokey one to get the smokey flavour
- Smoked paprika - same, while regular paprika would do, choose smoked
- Ground cumin - this is just perfect together with paprika.
For detailed quantities, please refer to the recipe card at the bottom of this post.
The equipment list for this recipe is short: you will need a bowl to mix your cornslaw in. A cutting board to cut the avocado (and the carrots and cabbage if you don't buy a ready mix like I did). A grill pan (or an actual grill if outdoors) to cook the halloumi.
How to make smokey cornslaw halloumi wraps
1. Drain the corn and add it to a bowl together with the smoked paprika and ground cumin. Toss.
2. Add the mayonnaise and the BBQ sauce to the bowl and stir in to incorporate.
3. Add the chopped carrot and cabbage and toss to distribute the sauce all over.
4. Set a grill pan on medium-high heat. Slice the halloumi and grill it on both sides.
5. Line a wrap bread with a layer of lettuce, then add a couple of spoonfuls of the cornslaw.
6. Top the cornslaw with some sliced avocado and lay the warm grilled halloumi on top. Wrap up the bread and enjoy.
The wrap bread I used was sold as "small", and was enough to make 4 wraps, which is the amount of portions I am declaring in this recipe. Larger breads may require a greater amount of all the ingredients, but you could choose to cut them in half before serving.
Smokey cornslaw halloumi wrap tips
The reason why I like to buy ready to use chopped carrots and cabbage is not just because I want to save time. Oftentimes, in these packages end up the odd veggies that the market refuses to sell whole. Say, a curled up carrot, or a cabbage that was only half good and needed to be chopped. Only regular shaped vegetables make it on supermarket shelves. Support the effort to use all produce, not only the good looking ones.
This smokey cornslaw is a fantastic ingredient in halloumi wraps, but you can also make it on its own and enjoy it as a nice side dish. For a lighter version, you could replace part of the mayonnaise with Greek yoghurt. The reason why I chose to only use mayo here is because it was going to be served with halloumi and I wanted to limit the dairy content to only the cheese.
And it doesn't have to be necessarily halloumi either, these wraps work nicely with any other grilled thing you like. Same goes for the smokey cornslaw: you can pair it with any grilled meat or veggie you wish and it will deliver a nice pairing to it.
Related awesomeness
Here is a selection of other slaws and sauces and another halloumi salad I picked for you. I hope some will spark your interest and inspire you to make and enjoy another nice meal at home. Click on the images below to access more recipes. Happy cooking!
If you tried this recipe, let me know your thoughts in the comments. If you're planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Smokey cornslaw halloumi wraps
Equipment
- Grill pan
- Cutting board + knife
- Bowl
Ingredients
- 300 g halloumi
- 4 wrap bread
- 8 lettuce leaves
- 1 avocado
- 150 g shredded carrot and cabbage
- 120 g corn
- 80 g mayonnaise
- 60 g smokey BBQ sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
Instructions
- Drain the corn and add it to a bowl together with the smoked paprika and ground cumin and toss. Add the mayonnaise and BBQ sauce to the bowl and stir in to incorporate. Lastly, add the chopped carrot and cabbage and toss to distribute the sauce all over.
- Set a grill pan on medium-high heat. Slice the halloumi and grill it on both sides. This step can also be executed on a real grill outside.
- Line a wrap bread with a layer of lettuce, then add a couple of spoonfuls of the cornslaw. Top the cornslaw with some sliced avocado and lay the warm grilled halloumi on top. Wrap up the bread and enjoy.
