Sun-dried tomato and smoked paprika wraps with roast beef, haloumi and pine nuts

September 14, 2013 (Last Updated: April 29, 2019)

Sun-dried tomato and smoked paprika wraps with roast beef, haloumi and pine nuts are the perfect balance of earthy, tender and slightly spicy. These delicious wraps are perfect for summertime.

Basic wrap recipe here.

Recipe and styling by Robyn Timson 

Print Recipe

Sun-dried tomato and smoked paprika wraps with roast beef, haloumi and pine nuts

By Robyn Timson – Serves: 8
Cooking Time: 1 hour

Ingredients

  • 400g sun-dried tomatoes in oil
  • 15ml (1 tbsp) smoked paprika
  • Sun-dried tomato and smoked paprika wraps
  • 30ml (2 tbsp) sun-dried tomato and paprika purée
  • 1 x basic wrap recipe here
  • 15ml (1 tbsp) flour

  • Filling

  • 640g rare roast beef, roasted with rosemary
  • 400g haloumi, griddled in strips
  • 4 raw baby marrows, julienned
  • 70g (½ cup) pine nuts

Instructions

1

Drain 100g sun-dried tomatoes and blend to make 30ml (2 tbsp) of purée. Add the smoked paprika to the purée.

2

Add the sun-dried tomato and paprika purée to the basic dough mixture at the same time as the oil and the water, then add the extra 15ml (1 tbsp) flour. If the dough seems too sticky, add a little more flour. Cook wraps according to the instructions in the basic plain wraps recipe.

3

To assemble the wraps, layer the remaining sun-dried tomatoes, rare roast beef, freshly griddled haloumi, baby marrows and pine nuts, and roll or wrap as desired.

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September 14, 2013 (Last Updated: April 29, 2019) By
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