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Avo-bloomin-cado brunch wraps

I first discovered halloumi for brunch during my two years as a veggie and it’s stuck around. It’s the perfect light-but-still-filling hunger-appeaser for a late start to the day, and it leaves you feeling healthier than a bacon butty – even though, in reality, there probably isn’t much difference in calorie count.

Forget that – it’s super-healthy. Tell yourself that instead.



  • 1/2 recipe quantity of Easy Flat Breads


  • 1 avocado, halved and stoned
  • Juice of 1 lime
  • A pinch of salt
  • A good pinch of black pepper
  • A small bunch of coriander, leaves picked and chopped, plus extra to serve
  • 1/2 red chilli, finely chopped (deseeded for less heat)
  • 1 x 225g/8oz packet of halloumi, sliced into fingers
  • 10 cherry tomatoes, halved

To serve:

  • 3 breakfast radishes, thinly sliced
  • A sprinkling of pomegranate seeds
  • Olive oil, for drizzling


  1. Scoop out the avocado flesh into a bowl. Add the lime juice, salt, pepper, coriander and chilli. Give it all a good smash with a fork, until you have a chunky guac-like consistency.
  2. Heat a dry frying pan over a high heat. When it’s hot, add the halloumi slices and fry, turning, for about five minutes, until golden brown all over.
  3. Add the tomatoes and fry for about three minutes, until charred a little bit.
  4. Remove everything from the frying pan and set aside on a plate. Carefully wipe the pan clean with kitchen paper, ready to warm your flat breads.
  5. Get the dry frying pan over a high heat again until it’s smoking hot.
  6. Place the flat breads in the pan and warm through. (Or reheat them in a microwave.) Now you’re ready to load them with toppings.
  7. Smother the flat breads equally with your avocado mixture and top with halloumi slices and those squishy tomatoes.
  8. To serve, sprinkle over the radishes, pomegranate seeds and a few more coriander leaves, then drizzle with olive oil. Fold and dig in! A perfect brunch.

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