Harissa Halloumi and Roasted Vegetable Wraps – 10sp

I’m always being asked to create more vegetarian recipes so this week when I knew I had some halloumi and flatbreads kicking about in the cupboards, I thought it was best to get inventing.

Now you all know what I’m like and I don’t really like food unless its got an element of spice to it so I decided to add harissa to this. The result was delicious and really lifted the flavour of the whole thing. You might think that with just one wrap it wouldn’t be filling enough but trust me it really is!


To save myself a bit of time I cheated here and used pre diced butternut squash (that supermarkets sell ready to make into soup, its cheaper than the alternative too!) If you can’t get a hold of this feel free to use a whole butternut squash, diced.


Harissa Halloumi and Roasted Vegetable Wraps

Serves 4 = 10sp/408kals per person (Flex)


4 x Weight Watchers Tortilla Wraps

2 tbsp reduced fat houmous (I used Sainsbury’s Be Good to Yourself)

200g lighter halloumi, sliced

2 tsp harissa paste

1 courgette, diced

½ aubergine, diced

1 red pepper, sliced

1 red onion, sliced

1 x small pack of butternut squash, diced

1 tsp smoked paprika

1 tsp cumin

Handful of salad leaves

Handful of fresh coriander, roughly chopped

200g fat free Greek yogurt mixed with ½ tsp of harissa pasta

1 lemon, quartered


Begin by popping the diced butternut squash on a plate, sprinkle with water and pop in the microwave for 4 minutes to soften.

Preheat the oven to 180c.

Scatter the butternut squash, courgette, aubergine, red pepper and red onion in a baking dish, spray with low calorie cooking spray and sprinkle over the smoked paprika and cumin. Season with salt and pepper and then pop in the oven for 30-40 minutes (until cooked to your liking).

Meanwhile put 2 tsp harissa in a large bowl then add the halloumi and toss around until coated well.

Five minutes before the vegetables are ready, heat a griddle pan, spray with 1kal and fry the halloumi for a few minutes on each side. Turn off the heat.

Remove the vegetables from the oven and pop the wraps in for 3-4 minutes to warm through.

Now you are ready to assemble.

Pop each wrap on the plate, top with ½ tbsp of houmous, a few salad leaves, then the roasted vegetables and fresh coriander, then the halloumi. Top with the harissa yogurt and squeeze over ¼ slice of lemon.

Fold in half and enjoy!



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