Halloumi Wraps

These vegetarian wraps feature pan-fried halloumi cheese, veggies, and a quick yogurt herb sauce. They're easy to prep in advance and taste fresh and flavorful! Serve them for lunch or dinner.

Course Dinner, Lunch, Main Course

Cuisine American, greek

Prep Time 30

Cook Time 10

Total Time 40

Servings wraps

Calories 447kcal

Author Lizzie Streit, MS, RDN

Ingredients

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

Yogurt sauce

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

Instructions

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!
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Notes

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.

Nutrition