Name: Halloumi Wraps with Sticky Honey Chili Sauce Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 tbsp Honey; 2 tbsp Sweet chilli sauce; 2 tbsp Ketchup; 1 tsp Sunflower oil; 400 g Halloumi (x2 packs); 8 Small tortilla wraps; 2 Little gem lettuces (Finely shredded); 1/2 Red onion (Thinly sliced); 250 g Cherry tomatoes (Halved); 1/2 Cucumber (Thinly sliced); 120 g Hummus; 1 Lime

If you’re looking for a lunch or dinner that’s bursting with flavor, easy to put together, and just a little bit special, you’ve got to try my Halloumi Wraps with Sticky Honey Chili Sauce Recipe. I absolutely love how the salty, crispy halloumi works with the sweet and tangy sticky sauce — it’s the kind of combo that keeps you coming back for more. Trust me, once you try this, it’ll be a staple in your kitchen too.

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Why You’ll Love This Recipe

Quick and Easy: You’ll have these wraps ready in about 15 minutes, perfect for busy days or last-minute meals.
Flavor Explosion: The sticky honey chili sauce perfectly balances sweet, spicy, and savory notes that elevate the halloumi.
Versatile and Customizable: You can swap in your favorite veggies or sauces to fit your mood or season.
Family Favorite: My family goes crazy for this one, and I’ve found it’s a great way to get everyone enjoying halloumi even if they were skeptical before.

The image shows a wooden board on a white marbled surface with wraps and an open sandwich. The open sandwich has two golden-brown grilled cheese pieces on top of a flatbread, layered with green lettuce, sliced cucumber, halved red cherry tomatoes, and thin rings of purple onion. Next to it are two folded wraps filled with the same ingredients, wrapped in light beige flatbreads with some fillings peeking out. A small white bowl of creamy sauce sits on the board with a spoonful of sauce beside it. There are lemon wedges, extra slices of purple onion, and halved cherry tomatoes on the board. Surrounding the board are white bowls containing extra sliced cucumbers, greens, and cherry tomatoes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Halloumi Wraps with Sticky Honey Chili Sauce Recipe is how simple the ingredient list is, yet how well everything works together. I always recommend fresh veggies—they give great crunch and freshness that balance the richness of the halloumi and the sticky sauce.

Sunflower oil: Use a neutral oil with a high smoke point to get that perfect golden crust on the halloumi.
Halloumi: Firm and salty, this cheese holds up beautifully to frying—just cut into thick slices.
Honey: Adds natural sweetness and helps the sauce become sticky.
Sweet chili sauce: Gives that mild kick and sticky texture—feel free to adjust the heat to your taste.
Ketchup: Balances the flavors with a subtle tang and depth.
Little gem lettuces: Finely shredded for a crisp, fresh bite in your wraps.
Red onion: Thinly sliced to add a nice sharp contrast.
Cherry tomatoes: Halved for juicy bursts of freshness.
Cucumber: Thinly sliced, this adds cool crunch to every bite.
Hummus: A creamy base spread that’s both delicious and keeps the wrap moist.
Lime: A quick squeeze brightens all the flavors just before serving.
Small tortilla wraps: Soft and pliable, perfect for folding all those tasty fillings.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Halloumi Wraps with Sticky Honey Chili Sauce Recipe my own depending on what’s in the fridge or what my family’s craving. Feel free to mix it up and make it your own!

Spicy Boost: Add a dash of hot sauce or extra chili flakes if you like it with heat—I’ve found it wakes everything up beautifully.
Veggie Swap: Swap out the little gem lettuce for rocket or spinach for a peppery twist.
Protein Variation: Though the halloumi is the star, you can add grilled chicken or falafel for extra protein if you like.
Gluten-Free Options: Use gluten-free wraps to keep this recipe accessible for everyone.

How to Make Halloumi Wraps with Sticky Honey Chili Sauce Recipe

Step 1: Whisk Together the Sticky Sauce

This is the magic that brings everything together. In a small bowl, mix your honey, sweet chili sauce, and ketchup until smooth. It’s an easy combo, but this sticky sauce transforms the halloumi into something seriously crave-worthy.

Step 2: Slice and Sear the Halloumi

Cut each block of halloumi into 8 thick slices. Heat sunflower oil in a pan over high heat—once it’s hot, add the halloumi. Here’s what I learned: don’t fuss with the cheese too much while it’s cooking. Let it sit for about 3-5 minutes per side until it’s golden and crispy. This gives you that satisfying crust and stops the cheese from sticking.

Step 3: Coat the Halloumi in the Sticky Sauce

Pour the sauce into the pan with the halloumi, turning the slices gently to coat them all evenly. Cook for another 2-3 minutes so the sauce thickens slightly and clings to the cheese like glue. You’ll see that gorgeous glaze form—that’s when you know it’s perfect.

Step 4: Warm Your Wraps

I’m a big fan of warm wraps—they just taste better! Heat yours in the microwave for 20-30 seconds, or pop them wrapped in foil into a low oven. Another fun trick I discovered is to toast them lightly over a gas flame for a few seconds to get some smoky spots and texture. Just watch them carefully so they don’t burn!

Step 5: Assemble and Serve

Spread a generous layer of hummus over each wrap, then add shredded lettuce, halved cherry tomatoes, thinly sliced cucumber, and a few rings of red onion. Top with the sticky, sizzling halloumi slices and finish with a squeeze of fresh lime juice. Wrap it up tight, and you’re ready to enjoy.

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Pro Tips for Making Halloumi Wraps with Sticky Honey Chili Sauce Recipe

Don’t Crowd the Pan: Cooking halloumi slices in batches helps them brown evenly instead of steaming.
Use Thick Halloumi Slices: Thicker slices hold up to frying and stay nice and chewy inside with a crispy crust.
Adjust Sauce Sweetness: Depending on your chili sauce brand, you might want to tweak the honey for the perfect balance.
Warm Wraps for Better Texture: Cold wraps tend to crack when folded, so warming them prevents breakage and tastes better.

How to Serve Halloumi Wraps with Sticky Honey Chili Sauce Recipe

The image shows a white plate filled with a fresh salad and two golden-brown grilled cheese slices on top. The salad has a base layer of green lettuce leaves spread on the plate. Above the lettuce, there are thin cucumber slices and bright red cherry tomato halves scattered around, along with thin rings of purple onion. The two grilled cheese pieces are placed side by side in the center, with a crispy, browned texture that looks warm and inviting. Everything is laid out on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my wraps with a little extra fresh coriander or chopped mint when I have it handy — it adds a lovely fresh herbal note that complements the sticky sauce. If you want some added crunch, sprinkle with toasted sesame seeds or crushed peanuts.

Side Dishes

These wraps go perfectly with a crisp green salad or my favorite simple slaw made from cabbage and carrot with a hint of lemon juice. For something heartier, roasted sweet potato fries or crispy oven-baked potatoes always hit the spot.

Creative Ways to Present

For a fun dinner party or family gathering, I sometimes slice the wraps into bite-sized pinwheels and serve them on a platter with little bowls of extra sauce for dipping. It always gets compliments and makes the meal feel special without extra fuss.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which doesn’t happen often in my house!), wrap them tightly in foil or plastic wrap and store in the fridge for up to 2 days. I recommend keeping the halloumi and salad components separate if possible, so the wraps don’t get soggy.

Freezing

Personally, I don’t freeze these wraps because the fresh veggies can get watery after thawing, and the halloumi sauce loses a bit of its texture. But if you want to freeze just the cooked halloumi slices (without sauce), they freeze fine—just reheat and add fresh fillings when you’re ready to eat.

Reheating

To reheat leftover halloumi, I find gently warming it in a pan over low heat works best to keep the crispy edges. Avoid the microwave if you want to keep that lovely texture. Simply reassemble your wrap with fresh veggies and hummus when you’re ready to eat.

FAQs

Can I make Halloumi Wraps with Sticky Honey Chili Sauce Recipe vegan?

Traditional halloumi is a dairy cheese, so this recipe isn’t vegan in its classic form. However, you can try firm tofu or a plant-based halloumi alternative to mimic the texture and flavor. Just be sure to press any tofu well and adjust cooking times accordingly.
How spicy is the sticky honey chili sauce?

The sauce is gently spicy since it uses sweet chili sauce, which usually has a mild heat balanced by sweetness. You can always add extra chili flakes or hot sauce if you like things hotter, or reduce the chili sauce for a milder taste.
Can I prepare this recipe ahead of time?

You can definitely prepare the sauce and slice the veggies ahead to save time. Cook the halloumi just before serving for the best texture, and assemble the wraps fresh to avoid sogginess.
What kind of wraps work best?

Soft small tortilla wraps work beautifully—they fold easily without cracking and hold the ingredients well. If you prefer gluten-free or whole wheat options, those work too, just warm them gently for flexibility.

Final Thoughts

This Halloumi Wraps with Sticky Honey Chili Sauce Recipe really holds a special place in my meal rotation because it’s just so darn satisfying and easy. I used to struggle finding quick meals that felt a little special but didn’t require a ton of effort. Now, this recipe hits the spot every time—whether I’m feeding my family or enjoying a solo lunch. Give it a whirl, tweak it to your tastes, and I know you’ll love bringing this sweet-and-spicy halloumi magic into your kitchen like I did.