This recipe for vegetarian halloumi wraps is easy, flavorful, and quick! While the pan-fried halloumi cheese is cooking, you’ll put together a yogurt sauce that’s made with fresh herbs and chop up some vegetables to go in the wraps. The process is simple! Plus, you can prep the components in advance to save time when you’re ready to eat a wrap later for lunch or dinner.
Hello, Veg World, I’d like you to meet a brand new recipe that you must bookmark for the summer! These halloumi wraps are so fresh and flavorful. I honestly made them on repeat for a few weeks after I tested the initial recipe!
If you’re not familiar with halloumi cheese, it has a high melting point and therefore can be pan-fried, baked, or grilled. Check out my Halloumi Sandwiches with Veggies and Pesto or Grilled Vegetable Skewers with Halloumi for some examples!
This recipe pairs pan-fried (instead of grilled) halloumi with lots of veggies and an easy-to-make yogurt sauce spiked with fresh herbs. The ingredients are Greek-inspired and include roasted (or raw) red peppers, crunchy cucumbers, fresh lettuce, and mint, parsley, and garlic in the yogurt sauce.
Make the components in advance to enjoy the wraps for lunch all week long or whip up everything when you’re entertaining guests. You can’t go wrong with this one!
Ingredients and Substitutions
- Halloumi cheese: You can find halloumi at almost any grocery store if they have a good cheese section. It is also available at Trader Joe’s.
- Roasted red peppers: You can make my Italian Roasted Peppers to use for the recipe or just use jarred ones! Halloumi wraps also taste delicious with raw bell peppers if you don’t want roasted ones.
- Cucumber: I love crunchy cucumber in my wraps! You can sub zucchini or summer squash if you don’t want cucumber, or just omit it.
- Lettuce: I used butter lettuce but any variety will do! Feel free to substitute spinach or arugula too.
- Red onion: Thinly sliced raw red onion is my preference, but Pickled Red Onions would be a GREAT addition!
- Yogurt: Use plain Greek yogurt. I like whole milk but any fat content works.
- Parsley and mint: Substitute other fresh herbs you have on hand, such as basil, dill, or cilantro.
- Garlic: Use 1 minced clove or 1 teaspoon garlic powder if you don’t have fresh.
- Red pepper flakes: Omit if you don’t want a little bit of heat.
- Lemon juice: Substitute red wine or apple cider vinegar if you don’t have lemon juice. Lime juice would also work.
- Large tortillas: Get the biggest ones you can find (10-inch or larger) and use flour tortillas, not corn ones (corn ones don’t work for wraps). I love Stacy’s Organic Big Tortillas. Other brands offer similar sizes. You’ll want big tortillas so that you can fit enough of the ingredients in your wraps while still being able to roll them up without them falling apart.
The full recipe card for halloumi wraps is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Cut up the vegetables and herbs and slice the halloumi into 9 sticks.
Fry the halloumi in olive oil and cumin in a skillet for a few minutes on each side until golden brown.
Meanwhile, whisk together the yogurt, herbs, garlic, and lemon juice. Season with red pepper flakes and salt.
Assemble the wraps. In this photo, I put the lettuce first but after making the recipe multiple times, I discovered it was easier to put the halloumi on the tortilla first. Place 3 strips of halloumi in the center of the tortilla, horizontally. Add the veggies, followed by the yogurt sauce, then the lettuce leaf. Fold in the sides of the tortilla that run vertically towards the center, then roll the bottom of the tortilla over the fillings. Slice in half after you finish rolling the wrap. I find this YouTube video very helpful when rolling wraps.
All of the components of halloumi wraps keep very well in separate airtight containers in the refrigerator for up to 3 to 5 days. You can make the fillings and yogurt sauce in advance and just assemble the wraps when you are ready to eat. Store the tortillas at room temperature, or if they need to be refrigerated, warm them up in the microwave for 10 seconds before using them to make a wrap. They are easier to roll when they aren’t cold.
Halloumi wraps make a delicious vegetarian meal on their own! However, they also pair well with light side dishes such as fruit salad, bean salad, or potatoes. Consider serving them alongside my Sautéed Sweet Potatoes or Vegan Potato Salad for a tasty spread.
More Summer Recipes
- Salmon Quinoa Salad
- Pasta Salad with Artichokes and Spinach
- Veggie Chicken Burgers
- Mango Tofu Wraps with Peanut Sauce
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
- 9 ounce block halloumi cheese
- 1 teaspoon extra virgin olive oil
- 1 teaspoon ground cumin
- ¾ cup roasted red bell peppers - can use jarred or homemade or sub raw pepper strips
- ½ cup diced cucumber
- ½ cup thinly sliced red onion
- 3 leaves butter lettuce - or other lettuce of choice
- 3 large flour tortillas - 10-inch or larger
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice - from ½ of a large lemon
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 clove garlic - minced; or sub 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Prepare the halloumi cheese by slicing the block into 9 sticks about ½-inch wide.
- Warm the olive oil and cumin in a skillet over medium heat. Place the halloumi sticks in the skillet and cook for about 4 to 5 minutes on each side until golden brown. Remove from heat.
- In the meantime, prepare the fillings and yogurt sauce. Cut up the veggies and herbs. If your tortillas have been refrigerated, microwave each one for about 10 seconds so they aren't cold when you roll the wraps.
- Make the yogurt sauce by stirring together the yogurt, lemon juice, parsley, mint, garlic, and red pepper flakes.
- When everything is ready, assemble the wraps. You will have enough for 3 large wraps, so be sure to divide up the fillings evenly. You may have some leftover fillings and yogurt sauce.
- Start by placing 3 pieces of pan-fried halloumi horizontally (in a single layer) in the center of a large tortilla. Top with red peppers, cucumber, and red onion. Spoon a few dollops of the yogurt sauce on top of everything then place the lettuce leaf on top.
- Fold the two sides of the tortilla running vertical towards the center. Then, roll up the bottom of the tortilla over the fillings and finish rolling the wrap. Refer to this video if you need guidance. Slice the wrap in half.
- Repeat until you have assembled all of the wraps. Serve them with extra yogurt sauce if you have it. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- You can assemble all of the wrap components in advance and keep in airtight containers in the fridge for 3 to 5 days. Put together the wraps right before you want to eat.
- Please note that halloumi is high in sodium (as you can see in the nutrition facts for this recipe). One way to cut back on the sodium in this recipe is to make 4 wraps instead of 3 and use 2 strips of halloumi per wrap instead of 3 strips.
Enjoy your wraps! – Lizzie
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