Nandos style peri peri portobello mushrooms and halloumi cheese in a soft tortilla wrap, with a creamy garlic yoghurt mayo and sweet chilli sauce.
Course Main Course
Cuisine European
Keyword Dinner, gluten-free, Halloumi, Lunch, Mushroom, Nandos, Peri Peri, Wrap
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4wraps
Calories 369kcal
Ingredients
For the wraps:
4large soft tortilla wraps(gluten-free if necessary)
~1tbspolive oil
3tbspperi peri sauce(I used the Nandos Medium Peri Peri Sauce)
200gblockof halloumi cheese
3largeportobello mushrooms
~2tspsweet chilli sauce
Fresh crunchy lettuce leaves
For the garlic yoghurt mayo:
4tbspgreek yoghurt
3tbspmayonnaise
1/4tspgarlic powder
1tspfresh lemon juice
Asprinkling ofsalt(to taste)
Instructions
Make the garlic yoghurt mayo:
Mix all ingredients together in a small bowl until well combined. Set aside.
Prepare the mushrooms and halloumi:
Slice the halloumi and mushrooms into flat strips and add to a large bowl.
Add the peri peri sauce to the bowl and mix well with your hands so all of the halloumi and mushrooms and coated in the sauce.
Add a little olive oil to 2 frying pans and set both to a medium heat.
Place the mushrooms into one pan and the halloumi in the other. It's best to keep them separate as the mushrooms can release quite a lot of liquid as they cook.
The halloumi will need about 2-3 minutes of frying on each side, until nice and golden brown. The mushrooms should cook in about the same amount of time. Make sure to give them a stir every now and then.
Assemble your wraps:
Warm up the tortilla wraps by popping them in the microwave for 30-45 seconds.
Lay out each tortilla wrap flat and spread on a layer of yoghurt mayo.
Add your filling to the bottom half of each wrap. Start with a few lettuce leaves, followed by the fried mushrooms and halloumi. Finally, drizzle over a little sweet chilli sauce.