Lentil haloumi wraps
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Haloumi and lentils marry perfectly with the Middle Eastern flavours in this protein-packed, meat-free lunch that is ready to go in just 30 minutes.
Ingredients
Dry lentils
60 g, red variety
Haloumi cheese
80 g, cut into 2cm pieces
Flour tortilla(s)
2 regular, warmed, (2 x 40g tortillas)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Lebanese cucumber
1 medium, cut into 1cm pieces
Middle eastern spice blend
½ tsp, (see tip)
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook lentils in a medium saucepan of boiling salted water, following packet instructions, or until tender. Drain. Toss haloumi and spice blend in a small bowl to lightly coat.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook haloumi, turning occasionally, for about 5 minutes or until golden. Spread tortillas with yoghurt, top with haloumi, cucumber and lentils. Season with salt and pepper and roll up to serve.
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