Greek Halloumi Wraps

Name: Greek Halloumi Wrap
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Ingredients: 2 large wraps; 110 g halloumi (sliced); 80 g grilled courgette (zucchini); 80 g artichoke (jarred, drained); 100 g salad greens; 0.25 lemon ((juice only)); 4 tbsp coleslaw

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An easy and delicious vegetarian lunch option, these Greek Halloumi Wraps are bursting with the flavours of the Mediterranean, but easy to adapt with other flavours too. Perfectly cooked halloumi, grilled veg and salad are stuffed in to a soft tortilla - lunch never has to be boring again.

Two Halloumi Wraps on plates with salad, coleslaw and antipasti

Sandwiches are usually a go-to lunch time option, but they can quickly get boring if you have the same thing over and over again. Changing the bread is good place to start, so why not swap the slices of bread for a large soft tortilla wrap. They are really sturdy and you can pack loads in to them.

Halloumi is a great sandwich/wrap filling option because it has so much texture, it's a good way to cut down on how much meat you eat. When cooked, the flavour of halloumi just comes alive too.

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Why should you try it?
Step by step
What is halloumi?
How to cook halloumi
What to serve this with
FAQs
Extra tips
More halloumi recipes
Recipe

Why should you try it?

No more boring lunches!
A new way to try halloumi
All the flavours of the Mediterranean
Easy to adapt
Good for packed lunches

Step by step

One: Heat a frying pan (dry - no oil) and when it is very hot, add the slices of halloumi. Cook for 3 minutes each side.

Slices of halloumi cooking in a frying pan

Two: Get your fillings ready.

A bowl of salad leaves, a bowl of coleslaw and dishes of sliced zucchini and artichokes

Three: Take a wrap and add coleslaw and lettuce.

A tortilla wrap with coleslaw and salad leaves on it

Four: Add the cooked halloumi and grilled vegetables add a squeeze of lemon juice, wrap it up and serve.

A tortilla wrap with coleslaw, lettuce, halloumi, zucchini and artichokes

What is halloumi?

If you haven’t had halloumi before, you are seriously missing out. It is a semi-hard, unripened, brined goat and sheep’s milk cheese and because it has a high melting point, it makes it great for the grill pan.

Halloumi might just be the best cheese there is. It’s much more of a main event, rather than a last minute addition, due to keeping its shape when cooking and that unique salty flavour, and it’s a delicious addition to any kind of sandwich.

Check out the links at the bottom of the post for more Halloumi Recipes.

How to cook halloumi

There are many ways to cook halloumi, but we find doing it on a griddle/frying pan or out on the BBQ the best way, as it cooks really quickly and you get those nice grill lines on the slices of cheese.

You want to cut the block of halloumi in to about 1cm thick slices, so it doesn’t fall apart. Heat a frying pan until it is very hot and then add the halloumi and cook for 3 minutes each side. You don't need to add any oil, and can dry fry it.

To do it on a griddle pan or grill on the BBQ, simple oil the pan/grills and then place the halloumi on. Cook for about 2 minutes each side.

Halloumi salad wraps rolled and cut in half on two plates

What to serve this with

Halloumi isn't really the lightest thing to eat, so we don't usually have anything else with this, maybe a few crisps on the side. However, if you wanted to serve these halloumi wraps to a big group, with some sides, then we have some options for you.

Our Homemade Garlic Crisps are a delicious and easy side and they always go down well. Keeping with the Mediterranean theme you could serve it with our Spanish Olives or Best Greek Potatoes. Our No Mayo Potato Salad goes with almost anything, or if you want to keep it light then these Roasted Cherry Tomatoes are a good option.

Greek Halloumi Wrap on a platenext to bowls of coleslaw and sliced zucchini

FAQs

What vegetables to add to a halloumi wrap

We added some coleslaw, lettuce and some jars of grilled vegetables (courgette and artichoke) that you get in an antipasti selection. We had some leftover to use, so it seemed like a good choice. You could grill your own from fresh. When it comes to the salad greens, why not use a mix! Romaine, rocket and spinach would be a good mix.
Anything that has some crunch is a good option too, so why not add some grated carrot, cucumber and tomatoes.
Avocado would obviously go really well with this. The creaminess of that green gold would compliment the saltiness of the halloumi perfectly. I am looking at this now and wondering WHY I didn't put it in.
As tempting as it might be, try not to overfill it, as you will have trouble trying to wrap it up and it will all come spilling out. I mean, there are worse problems to have.

Can halloumi be cooked in advance?

Personally, I prefer to make these fresh as I find that cooked halloumi that has cooled down just doesn't have the same texture. But that doesn't mean it doesn't taste good. If you want to make these for a packed lunch, then make them up, wrap them and cover in foil and they will keep in the fridge until the next day.

Extra tips

You could add some extra flavour to this halloumi wrap with a sprinkle of chopped fresh basil.
Add a spoonful of hummus and spread it on the wrap before adding the other ingredients.
Some chopped olives add some nice extra saltiness to this halloumi wrap.
Any grilled vegetables work, and roasted red pepper adds a nice sweetness.
Add sun dried tomatoes. Even more delicious Mediterranean flavour!
We haven't added any sauce, but some Easy Homemade Tzatziki would be delicious in there.
If you want to reduce some of the saltiness of the halloumi, rinse the block under the cold tap and then pat dry with kitchen towel before slicing.
Use a good quality wrap, so it doesn't break when folding it up.

More halloumi recipes

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