Halloumi wraps with creamy chimichurri sauce

Ingredients for 2 servings:

• 400 g potatoes, waxy
• e.g. paprika powder
• 1 zucchini
• 1 bell pepper(s) of your choice
• 2 tortilla wraps
• 200g halloumi
• 1 onion(s), red
• 150 g cream yogurt
• 30 ml mayonnaise
• 1 garlic clove(s)
• 1 red chili pepper(s)
• Parsley or oregano
• 1 tsp sugar
• e.g. olive oil
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and vegetarian

Cut the potatoes, peeled or unpeeled, into 2.5 cm wide wedges and toss them in a large bowl with the paprika, oil, salt, and pepper. Arrange the potato wedges on a baking sheet lined with baking paper. Clean the vegetables. Cut the zucchini into 0.5 cm thin slices and the bell peppers into 1 cm wide strips. Toss the vegetables in a bowl with a little oil, salt, and pepper and also arrange them on the baking sheet. Roast everything in a hot oven at approx. 200 °C (top/bottom heat) for 25-30 minutes, until the potatoes are soft and golden brown. This depends on the size of the wedges. Add the garlic clove to the oven for the first 10 minutes. Halve the onions and cut into thin strips. Heat 1 tablespoon of oil in a pan and sauté the onion strips with 1 teaspoon of sugar for 6-7 minutes. Remove the caramelized onions. Halve the chili lengthwise, remove the seeds, and finely chop the chili halves. Remove the skin from the garlic clove from the oven. Combine the parsley, oregano, garlic, and creamy yogurt in a bowl and stir until smooth. Season the chimichurri sauce with salt, pepper, and the chopped chili. Mix one-third of the sauce with mayonnaise in a small bowl to make a dip. Cut the halloumi into smaller or larger slices/cubes, depending on your taste, and fry in a pan with a little oil until golden brown. Heat the tortillas in the hot oven for 1-2 minutes. Place the tortillas on the plate and spread some chimichurri sauce on top, leaving at least 2 cm around the edges. Place the zucchini slices, pepper strips, onions, and halloumi on the wrap. Then fold/roll the wrap as desired. Halve the wraps as desired and arrange them on the plates with the potato wedges. Serve with the chimichurri mayo dip. Per serving, approximately 1075 kcal.