Peri-Peri Glazed Chicken & Haloumi Wraps

Name: Peri-Peri Glazed Chicken & Haloumi Wraps with Cucumber Salsa & Corn Cob
Total time: 30m
Yield: 2
Ingredients: olive oil; 1 packet Haloumi; 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; 1 packet Garlic Aioli

with Cucumber Salsa & Corn Cob

Recipe Development TeamUpdated on January 23, 2026

Get up to $230 off + Free Extras for 8 weeks

Calories

:

1110 kcal

Protein

:

62.5g protein

Difficulty

:

Easy

Allergens:

Milk
Gluten
Wheat
Eggs
Wheat
Gluten
Soy
May contain traces of allergens
Milk
Sesame

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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

(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)

1 packet

Sweet Chilli Sauce

4

Flatbread

(Contains: Gluten, Wheat, Milk, Sesame, Soy, May contain traces of allergens;)

1 packet

Garlic Aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4646 kJ

Calories1110 kcal

Fat59.2 g

of which saturates19.6 g

Carbohydrate79.7 g

of which sugars32.9 g

Dietary Fibre11.2 g

Protein62.5 g

Sodium2087 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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!