This wrap is filled with njummie stuff: the combo of crispy chicken with salty Halloumi (cheese) and sweet mango makes for a true taste sensation! The first time I made this dish was right after I returned from a trip to Cyprus with my husband. As Halloumi is originally a Cypriot cheese, it is readily available and very cheap over there. As a result, we ate it almost every day of our trip. Once we were back home I really missed my daily portion of Halloumi and so I made this dish …
Apart from its lovely salty taste, Halloumi has the particular characteristic of not melting away when baking or grilling. Therefore, it is really fun to work with in the kitchen! Besides, you can find Halloumi in most supermarkets nowadays (or try Berloumi some time, the Flemish version of Halloumi …).
Wrap with crispy chicken, Halloumi & Mango
- Cumin-paprika dressing
- 2 tbsp mayonaise
- 2 tbsp greek plain yoghurt
- 1 tbsp cumin
- 1 tsp paprika powder
- 1 clove of garlic finely chopped
- 4 soft tortillas
- 400 g chicken fillet
- 100 g halloumi
- 1 mango
- 1/5 iceberg lettuce chopped finely
- 2 spring onions chopped finely
- 1 egg
- 80 g panko
- 5 tbsp groundnut oil
- Combine all ingredients for the cumin-paprikadressing in a medium-sized bowl and season with pepper and salt, according to your own taste. Set aside for a moment.
- Cut the chicken fillet in thin slices and season with some salt and pepper.
- Take two large mixing bowls. Whisk the egg in the first bowl and throw the panko into the other bowl.
- Run the chicken strips through the egg to coat lightly (hold the chicken over the liquid to let any excess fall back into the bowl). Lay the chicken in the panko, turn it over and press it into the panko to coat. Set aside for a moment.
- Peel and cut the mango into thin slices.
- Cut the Halloumi into +/- 1 cm thick slices.
- Heat a large non-stick skillet over medium-high heat. Add the oil. Lay the chicken strips in the pan and cook for about 5 min on each side, until golden brown (add some extra oil, if necessary).
- Remove the chicken strips from the pan. Transfer them to a paper towel to drain, add salt and keep warm.
- Add the Halloumi to a dry frying pan on high heat (you don't need to use any oil in your pan) and bake for 1 min on each side.
- Warm the soft tortillas for about 30 sec in a non-stick skillet on medium heat (or use the microwave).
- Put a layer of cumin-paprika dressing on the warm tortillas. Add chicken, Halloumi, mango, iceberg lettuce and spring onion. You can use as much as you like, but make sure you can still fold the tortillas.
- Fold the tortillas** and serve immediately.
* Panko are breadcrumbs with a light, flaky texture, typically used in Japanese cuisine as a coating for fried or baked food. I prefer Panko to regular breadcrumbs because its light, airy and delicate structure keeps the food more crispy and crunchy compared to regular breadcrumbs. Also, Panko absorbs less oil than breadcrumbs, allowing the fat amount to remain within reasonable amounts. You can find panko in most supermarkets nowadays.
** There are a lot of different ways you can fold a tortilla. Check this website for ideas and clear instructions (with pictures).