1 wholegrain wrap
50g halloumi cheese
¼ cup sliced bell peppers and onion (can be roasted or sauteed)
¼ cup black beans
½ tomato, thinly sliced
½ spring onion, sliced
Fresh coriander, chopped
If you prefer the bell peppers and onions soft, saute or roast.
Heat a small nonstick skillet over medium heat. When hot, add the halloumi and cook for 2 minutes on each side.
Remove from pan and set aside.
Return the pan back to the heat.
Scramble the egg.
Lay the wrap flat on a plate.
Top with halloumi, scrambled egg, peppers, onions, black beans, tomato, spring onion, and coriander.
Roll up and serve.
To meal prep, leave out the fresh tomato, spring onion, and coriander.
Wrap tightly in plastic wrap and refrigerate for up to 4 days or freeze for up to 2 months.
Nutrition Information (per wrap): 450 calories, 20g fat, 43g carbohydrate, 7g fibre, 26g protein.