One-Pan Halloumi Crunchy Wraps

with Pico de Gallo, Blue Corn Chips & Guacamole

Allergens: Wheat, Soy, Milk, Sesame

Total: 25 min • Prep: 10 min

Servings:
Ingredients

  • Flour Tortillas

    2 units

  • Sour Cream

    1½ tablespoon

  • Onion

    1 unit

  • Blue Corn Tortilla Chips

    1½ ounce

  • Grilling Cheese

    6 ounce

  • Red Wine Vinegar

    2½ teaspoon

  • Jalapeño

    1 unit

  • Fajita Spice Blend

    1 tablespoon

  • Tomato

    1 unit

  • Guacamole

    4 tablespoon

  • Hot Sauce

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Wash and dry produce.
  • Halve, peel, and dice onion. Dice tomato into ¼-inch pieces. Mince jalapeño, removing ribs and seeds for less heat.
  • In a small bowl, combine onion, tomato, jalapeño, a drizzle of olive oil, half the vinegar (all for 4 servings), salt, and pepper.
Ingredient Quantities

  • Onion

    1 unit

  • Jalapeño

    1 unit

  • Tomato

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

2
  • Halve grilling cheese; stand each piece upright on cut edge and halve lengthwise (you’ll have four thin planks; eight planks for 4 servings).
  • Place Fajita Spice Blend on a plate. Working one piece at a time, press cheese into spice blend until fully coated.
  • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated cheese and cook until browned, 1-2 minutes per side. Transfer to a plate. (Reserve pan for Step 4.)

 

Ingredient Quantities

  • Grilling Cheese

    6 ounce

  • Fajita Spice Blend

    1 tablespoon

3
  • Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
  • Top each tortilla with as much pico de gallo as you like, two pieces of cheese, and 5-6 tortilla chips.
  • Create wraps by gently folding and pleating tortilla edges over filling.
4
  • Heat a drizzle of oil in pan used for cheese over medium heat. Add wraps, seam sides down; cook until sealed and crisp, 1-2 minutes per side. TIP: Work in batches if necessary, adding more oil between batches.
  • Halve wraps and divide between plates. Serve with guacamole, sour cream, hot sauce, and remaining tortilla chips on the side.
Ingredient Quantities

  • Sour Cream

    1½ tablespoon

  • Guacamole

    4 tablespoon

  • Hot Sauce

    1 teaspoon