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Open wrap with mushrooms & halloumi cheese

A tasty lunch or snack with halloumi, big browns, avocado and cream cheese.
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Course Lunch, Superfood combos
Cuisine South African
Servings 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


  • 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.
  • Cook’s note: This would also make a good topping for lightly toasted Low GI slices of bread for a healthy and hearty breakfast or lunch.
Keyword lunch, snacks