Looking for a quick, delicious, and satisfying meal? These halloumi wraps are the perfect go-to for busy weekdays or laid-back weekends. With their crispy, golden cheese and fresh fillings, they come together in minutes and never fail to impress. Pair them with a refreshing detox drink for a balanced meal — check out the surprising Black Lemonade Benefits to elevate your lunch even further.

🛒 Ingredients :

Wraps – Large flour tortillas, or substitute with wholemeal or gluten-free wraps.
Halloumi – One block of full-fat, authentic Cypriot halloumi.
Chickpeas – Canned chickpeas (choose a quality brand).
Fillings – Baby spinach, cherry tomatoes, and cucumber (feel free to customize).
Sauce – Plain natural yoghurt, fresh mint leaves, lemon zest, and garlic.

🔪 Step-by-Step: Halloumi Wraps Recipe :

Start by roasting the chickpeas — toss them with a little oil and your favorite spices, then bake until golden and crispy. While they’re in the oven, prepare the yogurt sauce by mixing all the ingredients together and chilling it in the fridge to let the flavors develop. Next, season the halloumi by brushing it with oil, coating it in your spice mix, and frying until both sides are beautifully golden and crisp.

To build the wrap, lay a large wrap flat on a board and layer it with a handful of spinach, slices of griddled halloumi, cucumber, and tomatoes. Add a dollop of minty yoghurt sauce, then sprinkle over some chopped scallions, a few fresh parsley and mint leaves, and finish with a squeeze of lime juice. To fold, start by folding up the bottom of the wrap, then fold in the sides to enclose the filling. You can leave it like that, or roll from one end while tucking in the sides for a tighter wrap. Cut in half if desired.

👩‍🍳 Expert Tips :

Choose high-quality halloumi—authentic Cypriot varieties are best, and organic options are excellent too. For this recipe, I always opt for full-fat halloumi.
Rinse the halloumi under cold water and pat it dry with kitchen paper to reduce some of its saltiness.
Cook the halloumi in a dry, hot griddle or pan. Wait until it turns golden brown and feels slightly soft when pressed with a spatula before flipping. Turning it too early can cause it to break apart.
Use baby spinach in your wraps for a mild yet flavorful touch. Iceberg lettuce is a great alternative as well.
For the sauce, I recommend full-fat plain natural (unsweetened) yoghurt. Low-fat or fat-free versions tend to make the sauce too runny.
Pick good-quality, sturdy wraps—wholegrain or white both work well. I prefer large wraps for this recipe.

Mastering the art of tasty halloumi wraps is easy when you use quality ingredients and follow simple cooking tips. These wraps are perfect for a quick, nutritious meal that’s bursting with flavor. Whether you’re a halloumi fan or looking for a delicious vegetarian option, this recipe will become your go-to. Try making tasty halloumi wraps today and enjoy a fresh, satisfying bite every time!

Tasty Halloumi Wraps

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Author: Jack
Total Time: 18 minutes

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Description

Quick, flavorful halloumi wraps perfect for a healthy lunch or light dinner. Made with crispy, golden halloumi, fresh baby spinach, and a creamy yoghurt sauce, wrapped in soft tortillas.

Ingredients

Scale

200g full-fat halloumi, sliced
Baby spinach leaves
2 large wraps (wholegrain or white)
4 tbsp plain natural yoghurt (full-fat)
Optional: lemon juice, black pepper

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Instructions

Rinse halloumi under cold water and pat dry.
Heat a dry pan or griddle over medium-high heat.
Cook halloumi slices until golden and slightly soft, about 3-4 minutes per side.
Warm wraps briefly.
Spread yoghurt sauce on each wrap. Add baby spinach and cooked halloumi.
Roll up tightly and serve immediately.