Peri-Peri Glazed Chicken & Haloumi Wraps
with Cucumber Salsa & Corn Cob
Avoid long lines and street food chaos and get the flavours of the markets at home with this loaded peri-peri chicken haloumi wraps. With the fluffiest flatbreads to house these protein powerhouses, these wraps also come with an easy salsa and charred corn cob!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Haloumi
(Contains Milk;)
1 cob
Corn
1
Cucumber
1
Tomato
1 sprig
Spring Onion
½
Lemon
1 packet
Chicken Thigh
1 sachet
Peri-Peri Seasoning
1 packet
Sweet Chilli Sauce
4
Flatbread
(Contains Gluten, Wheat; May be present: Milk, Sesame, Soy. )
1 packet
Garlic Aioli
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, place haloumi and cover with water to soak. • Cut corn cob in half and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.
• Meanwhile, finely chop cucumber and tomato. Thinly slice spring onion. Slice lemon into wedges. • In a second medium bowl, combine cucumber, tomato, spring onion, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste and set aside. • Slice chicken thigh into 1cm strips. In a third medium bowl, combine chicken, peri-peri seasoning and a drizzle of olive oil.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Transfer to a bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 3-5 minutes. • When chicken has 1 minute remaining, add sweet chilli sauce and a splash of water, tossing to coat.
• While chicken is cooking, place flatbreads on a second lined oven tray. Drizzle each with a little olive oil and season with salt. • Bake until warmed through, 4-7 minutes.
• Top flatbreads with peri-peri glazed chicken, haloumi and some cucumber salsa. Drizzle over garlic aioli. • Serve with corn cob and any remaining salsa and lemon wedges. Enjoy!