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Open wrap with mushrooms & halloumi cheese

Open wrap with mushrooms & halloumi cheese


For 4


  • 15 ml olive oil
  • 300 g big brown mushrooms, thickly sliced
  • 3 ml paprika
  • 80 g halloumi cheese, sliced
  • 160 g smooth cream cheese
  • 30 ml fresh herbs, such as parsley and coriander, chopped
  • 1 lemon, zest & juice
  • 5 wraps, toasted, if desired
  • 15 ml parsley, chopped
  • salt and milled pepper
  • 1 avocado, sliced
  • 1 handful rocket leaves
  • 45 ml flat-leaf parsley, torn

Open wrap with mushrooms & halloumi cheese Method

  1. Heat the oil in a pan and fry the mushrooms and paprika for 4-5 minutes, or until the mushrooms are cooked. Set aside. In the hot pan, fry the halloumi slices for 30-40 seconds per side and set aside. Combine the cream cheese, herbs and lemon juice and zest in a small bowl. To assemble, place a toasted wrap on a flat surface a spread some of the cream cheese mixture down the middle. Top with the reserved mushrooms and halloumi cheese, and some avocado slices, rocket and micro salad leaves. Serve at once.
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