Fresh Sweet-Chili Halloumi Lettuce Cups
with Sticky Rice- Milk
- Mustard
- Egg
- Peanuts
- Sulphites
- Tree nuts
- Wheat
- Fish
- Sulphites
- Soy
- Milk
- Gluten
- Sesame
- Crustaceans
- Egg
- Mustard
- May contain traces of allergens
- Peanuts
Sweet and salty and with a hint of spice, these fresh lettuce wraps are packed with saucy, pan-fried halloumi cheese and marinated veggies. The only problem? There won't be any leftovers. Ingredients: Iceburg lettuce • Halloumi (pasteurized cow milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Calrose rice • Cucumber • Limes • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Carrots • Green onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Peanuts • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Mint.
Ingredients
½ unit(s)
Iceberg Lettuce Head
1 unit(s)
Halloumi Cheese
(Contains: Milk)
4 tbsp
Sweet Chili Sauce
(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 unit(s)
Mini Cucumber
¾ cup
Sticky Rice
1 unit(s)
Lime
7 g
Mint
56 g
Carrot, julienned
2 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Tree nuts, Sulphites, Soy, Milk, Gluten, Egg, Mustard, Peanuts)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add 1 cups (2 cups) fresh water. Bring to a boil over high heat.
- Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
- Remove the pot from heat. Set aside, still covered, for 5 min.
- Meanwhile, remove and discard any damaged outer leaves of lettuce, then cut whole lettuce in half.
- Gently separate leaves of one half of the lettuce from the core (separate all leaves for 4 ppl). (NOTE: If you're cooking for 2 ppl, save the other half of the lettuce for another creation!)
- Thinly slice cucumbers into 1/4-inch half-moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onion.
- Roughly chop cilantro.
- Add vinegar and 1/2 tsp (1 tsp) sugar to a small bowl. Stir until sugar is dissolved. Set aside.
- Cut halloumi into 1/4-inch-thick slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Add mayo, lime juice and half the lime zest to another small bowl. Whisk to combine.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to another small bowl.
- Meanwhile, add carrots, cucumber, cilantro, green onions and 1 tbsp (2 tbsp) oil to a large bowl. Pour half the vinegar-sugar mixture over top. Season with salt and pepper, then toss to combine.
- Add halloumi to the same dry pan (used in step 4). (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 1-2 min per side.
- Transfer to a large bowl. Add sweet chili sauce, then toss to coat.
- Cover to keep warm.
- When rice is tender, fluff with a fork, then add remaining vinegar-sugar mixture and remaining lime zest, then stir to combine. Season with salt.
- Add 3 lettuce leaves to each plate. (TIP: Overlap smaller leaves if needed.)
- Chop any leftover lettuce and stir into salad.
- Top with sticky rice, halloumi and salad.
- Drizzle lime mayo over top.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique blend of flavors, praising the lime mayo dressing and the balance of sweet, salty, and spicy elements.
- Ease of prep: Some found it a bit complicated or messy to assemble, while others appreciated how light and refreshing it was to eat.
- Suggestions: Consider serving as a rice bowl with shredded lettuce on top for easier eating; some preferred using tortillas or pita instead of lettuce cups.
- Portions: Several customers wished for more halloumi and a better balance of rice to vegetables in the recipe.
- Texture: The crispy vegetables, crunchy peanuts, and soft rice created an enjoyable mix of textures, though some found the halloumi too salty.
