Recipe for Chickpea Wraps with Grilled Halloumi, Dill Sauce, and Pickled Cucumber

How to make Chickpea Wraps with Grilled Halloumi, Dill Sauce, and Pickled Cucumber

1. 1. Sift the chickpea flour and potato starch into a medium bowl. Add water, salt (1/3 of the amount), and herbes de Provence, and blend until smooth.

2. 2. Heat olive oil in a pan, then pour in a portion of the batter. Cook the wraps patiently until they set (about 3 minutes on each side).

3. 3. If the batter thickens during the wait, thin it out by adding a tablespoon of water at a time, mixing, and checking if it returns to the original consistency.

4. 4. Cut the halloumi into slices and fry on a dry pan on both sides. It should lightly brown, and the water should evaporate.

5. 5. Cut the bell pepper into strips and the pickled cucumber into slices.

6. 6. Mix the yogurt with chopped dill, garlic passed through a garlic press, and the remaining salt and pepper.

7. 7. Spread the yogurt sauce on the cooked wrap, then top with lamb's lettuce, bell pepper, pickled cucumber, and halloumi.

8. 8. Fold the bottom of the wrap inwards and then fold the sides.