Halloumi Wraps with roasted chickpeas and a minty yoghurt sauce. These spicy wraps are super tasty, filling and great for lunch or dinner.
We’ve been enjoying these halloumi wraps all over summer. And I think we’ll be enjoying them for some time to come! They are one of those lunches you can have any time of the year. They’re great for a filling lunch or dinner. The recipe is an adaptation of my Spicy Chicken Wraps which I don’t make anymore since we stopped eating meat. But I love all the flavours in those wraps, so I wanted to recreate a veggie version. I added some spiced, baked chickpeas for extra crunch, they compliment the soft halloumi perfectly. We love these on their own but they are great with some crispy baked potato wedges if you are feeling particularly hungry.
How to Make Halloumi Wraps -Step by Step
- Roasting the chickpeas. Toss the chickpeas in the oil and spices and bake until they are crispy.
- Make the yoghurt sauce. Mix all the sauce ingredients together then leave it in the fridge until you’re ready to use it.
- 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.
- Build the wrap. Place a large wrap on a board, add a handful of spinach, some of that griddled halloumi, cucumber and tomatoes.
- 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.
- Fold it. 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 your Best Ever 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. So, yes, 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. I wouldn’t assemble the wraps until the morning though as the sauce will make the wraps soggy. You can store them, wrapped, in the fridge until you ready to use them.
More Tasty Lunch Ideas
- Portobello Mushroom Sandwich
- Halloumi Burgers
- Halloumi Salad with Butternut Squash
- Broccoli Pasta Salad
- Greek Chickpea Salad
For the roasted chickpeas
- 1 150z can of cooked chickpeas (400g/240g drained) drained, rinsed and dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
For the minty yoghurt sauce
- 1/2 cup plain natural yoghurt (100g)
- 6 or 7 mint leaves chopped
- 1/2 lemon zest half the lemon
- 1 clove garlic minced
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
For the halloumi
- 1 small lime the zest of
- 1 1/2 tbsp olive oil
- 1 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/2 tsp dried cilantro/coriander leaf
- 1/4 tsp dried red chilli flakes
- 1 pack of halloumi (250g/8oz pack drained and rinsed under a cold tap then cut into thin slices
For the wraps
- 4 large soft wraps
- 1/2 cup baby spinach (80g)
- 8 cherry tomatoes sliced
- 4 scallions/spring onions the white part sliced thinly
- 1/4 of a medium English cucumber sliced
- A small handful each of mint leaves and parsley
- Lime wedges for serving.
Roast the chickpeas
- Preheat the oven to 200C/392F.Drain, rinse and dry the chickpeas. Pour the chickpeas onto an oven tray. Drizzle 1 tablespoon of olive oil over the chickpeas then mix well. Sprinkle 1/2 teaspoon of smoked paprika, 1/2 tsp of ground cumin and 1/4 teaspoon of sea salt over the chickpeas. Give the tray a good shake making sure all the chickpeas are covered in the spices. Roast for 30 minutes or until the chickpeas are crispy, turn the chickpeas halfway through cooking.
Make the minty yoghurt sauce
- Add all the ingredients for the sauce to a small bowl then mix well.Leave the sauce in the fridge until you are ready to serve it.
Fry the halloumi
- Slice the halloumi into thin slices, I got eight slices out of my block.In a shallow dish mix together 1 teaspoon of ground cumin, 1/4 teaspoon of smoked paprika, 1/2 teaspoon of dried coriander/cilantro leaf, the zest of 1 small lime and 1/4 teaspoon of dried red chilli flakes.Heat a griddle pan or pan to medium heat.Brush each slice of the halloumi on each side with olive oil.Dip both sides of the halloumi into the spice mix.Place the halloumi on the griddle pan and cook each side until golden brown, about 3 or 4 minutes each side. You will need to do this in two batches.
Assemble the wraps
- Place a wrap on a clean chopping board.Add a small handful of baby spinach down the middle of the wrap. Add some cucumber and tomato slices to the spinach.Top that with two slices of halloumi. Add a dollop of the minty yoghurt sauce. Add some sliced spring onions/scallions, a couple of mint leaves, a couple of parsley leaves then squeeze a little lime juice over it all. Add a tablespoon or two of the roasted chickpeas.Fold the bottom of the wrap up over the filling, then fold over each side.Serve immediately.
- Nutritional Information is approximate and is calculated using an online tool. It includes a serving of the yoghurt and a large white flour wrap/tortilla.
- Halloumi - try and buy good quality halloumi, look for authentic Cypriot halloumi. I always use full-fat halloumi for these.
- Wraps - I have used whole wheat and white flour large wraps for these, both work very well.
- Yoghurt - for the sauce I always you a full-fat plain, natural yoghurt.
- Chickpeas - if you have any chickpeas left over, store them in an air-tight container and add then to soups or salad. They will keep for about a week.
- Can I make this gluten-free? Yes, just use your favourite gluten-free wraps.
- Can I make this vegan? Yes you can, use vegan halloumi and a plant based yoghurt to make the sauce.
- Can I freeze this? I don't recommend freezing this.