Hummus, halloumi, sweet chilli sauce, Tenderstem® and sweet potato wrap
5 mins preparation
15 mins cooking
- 1 Flatbread
- 3 Tenderstem® stems, sliced in half lengthways
- 3 tbsp Hummus
- 2 tbsp Sweet chilli sauce
- 1 Large sweet potato
- 4-5 Slices of halloumi
Cook the whole sweet potato in the microwave on full power for 10-15 mins, or until completely soft. Once cooked, remove from the microwave and slice in half to cool.
In a non-stick pan, add 1 tbsp of rapeseed oil and fry the Tenderstem® stems for a minute or 2 until bright green and cooked. Remove from the pan. Add the halloumi slices and fry until golden brown. Remove from the pan.
Lay out the flatbread and spread the hummus all over the base. Place the Tenderstem® stems along the flatbread in a row. Scoop out the cooled sweet potato and place on top of the Tenderstem®. Top again with the halloumi slices. Then finish with the sweet chilli sauce.
Tightly roll the wrap and cover with greaseproof paper, maybe use a rubber band or cling film to hold it tight. Leave in the fridge overnight for the next day. Blast in the microwave to soften the cheese for 1 minute once you are ready to eat.