Halloumi Wraps

These spicy Halloumi Wraps filled with griddled halloumi and crispy chickpeas are seriously tasty! Served with a minty yoghurt sauce these spicy wraps are great for a quick vegetarian lunch or dinner!

A Tasty Veggie Wrap For The Whole Family

We've been enjoying these wraps for ages. They're one of those easy lunches that have been on our weekly lunch rotation for some time. They're great for a filling lunch or dinner. This recipe is an adaptation of my Spicy Chicken Wraps which I don't make anymore since we stopped eating meat. I loved all the flavours in those wraps, so I wanted to recreate a veggie version.

Why This Recipe Works

I add spiced, baked chickpeas for extra crunch, the halloumi is perfectly griddled and soft in the middle. We love these on their own but they're really great with some crispy baked potato wedges if you are feeling particularly hungry. Don't like halloumi? Try my Falafel wraps instead. 

What you need to make Halloumi Wraps

• Wraps - I use large flour tortillas to make these wraps, you can use wholemeal or gluten-free wraps if you prefer.
• Halloumi - one block of halloumi cheese will be fine here, look for good quality halloumi, authentic Cypriot halloumi. I always use full-fat halloumi for these.
• Chickpeas - I use canned chickpeas for these, again look for a quality brand.
• Fillings - Baby spinach, cherry tomatoes and cucumber are my choices of fillings, you can switch those up to your favourite fillings though.
• Sauce - to make the sauce you will need plain natural yoghurt, mint leaves, lemon zest and garlic.

How to Make Halloumi Wraps

1. Roast the chickpeas - Toss the chickpeas in the oil and spices and bake until they are crispy.
2. Make the yoghurt sauce - Mix all the sauce ingredients together then leave it in the fridge until you're ready to use it.
3. Fry the halloumi - Mix the spices for the halloumi together then brush the halloumi with a little oil. Coat the halloumi in the spice mixture then fry it until both sides are golden.
4. Build the wrap - Place a large wrap on a board, add a handful of spinach, some of that griddled halloumi, cucumber and tomatoes.
5. Top it  - with a dollop of that minty yoghurt sauce, add some chopped scallions, a few leaves of parsley and mint and finish with a squeeze of lime juice.
6. How to fold the wrap - Fold up one end of the wrap the fold over the sides. You can your halloumi wraps like this or you can fold it some more. If you want you can roll one end then fold over the sides and roll the wrap until it is close. You can now cut it in half if you wish.

Tips for Making the Best Halloumi Wraps

• Use good quality halloumi. Look out for authentic Cypriot halloumi, organic halloumi is very good too. I always use full-fat halloumi for these.
• Rinse the halloumi under a cold tap then dry it using kitchen paper. This will reduce some of the saltiness of the halloumi.
• Cook the halloumi on a dry griddle or pan. Make sure the pan is fairly hot. Turn the halloumi when it is golden brown and gives a little when you touch it with a turner. If you turn it too soon it will break up.
• Use baby spinach for the wraps. Baby spinach is milder but will add extra flavour to the wraps. Iceberg lettuce works well too.
• I always use full-fat plain natural (unsweetened) yoghurt for the sauce. Low or zero fat will result in a sauce that is too runny.
• Wraps, again use a good quality, strong wrap. Wholegrain or white is perfectly fine. I use large wraps for these.

Storing and Making Ahead

These halloumi wraps taste really great warm however you can have them cold too. You can make these the day before if you want to take them to school or work. You can make the sauce the night before and you can griddle the halloumi the night before too. Keep everything covered individually in the fridge.

You can also make the roasted chickpeas a couple of days in advance if you wish. You can store them, wrapped, in the fridge until you are ready to use them. I wouldn't assemble the wraps until the morning though as the sauce will make the wraps soggy.

More Tasty Lunch Ideas

• Portobello Mushroom Sandwich
• Halloumi Burgers
• Halloumi Salad with Butternut Squash
• Greek Chickpea Salad

*This post was first published on September 19, 2019, it has now been updated with more information.