Halloumi, Egg and Harissa Wrap
Makes 1 serving

INGREDIENTS
1 wrap, about 60 g Wholemeal wrap
50 g Halloumi (Two thin slices. Halloumi is a quarter fat by weight, so the slice thickness sets the fat line.)
1 large (55 g) Egg
20 g Rocket
60 g Tomato
1 tsp, about 6 g Harissa paste
30 g Greek yogurt, 0% fat
2 sprays, about 0.5 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)

METHOD
1. Stir the harissa into the yogurt.
2. Griddle the halloumi slices in a dry pan for two minutes a side until golden and striped, then fry the egg in the same pan with a spray of oil.
3. Warm the wrap, spread the harissa yogurt down the middle, add the rocket, sliced tomato, halloumi and egg, and roll.

Contains gluten cereals, milk and eggs.

RECIPE NOTES
Halloumi needs no oil and no salt. It brings both.
Harissa stirred into 0% yogurt makes a sauce with almost nothing on the fat line. The same colour from a shop chilli mayonnaise is mostly oil.

Full recipe: https://www.getfuel8.com/recipes/halloumi-egg-harissa-wrap
