Copycat Nandos Mushroom and Halloumi Wrap
Nandos style peri peri portobello mushrooms and halloumi cheese in a soft tortilla wrap, with a creamy garlic yoghurt mayo and sweet chilli sauce.
Servings 4 wraps
For the wraps:
- 4 large soft tortilla wraps (gluten-free if necessary)
- ~1 tbsp olive oil
- 3 tbsp peri peri sauce (I used the Nandos Medium Peri Peri Sauce)
- 200g block of halloumi cheese
- 3 large portobello mushrooms
- ~2 tsp sweet chilli sauce
- Fresh crunchy lettuce leaves
For the garlic yoghurt mayo:
- 4 tbsp greek yoghurt
- 3 tbsp mayonnaise
- 1/4 tsp garlic powder
- 1 tsp fresh lemon juice
- A sprinkling of salt (to taste)
Make the garlic yoghurt mayo:
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.
Roll up each wrap and enjoy!