Halloumi Wrap with Tomato and Cucumber

Halloumi cheese is a staple in Mediterranean cuisine, known for its firm texture and ability to hold its shape when grilled or pan-fried. Combined with fresh vegetables and soft flatbread, halloumi makes an excellent filling for a nutritious and satisfying wrap. This recipe showcases the vibrant flavors and textures of a classic Mediterranean wrap, using simple ingredients that are easy to find and quick to prepare. Whether you’re planning a healthy lunch or a light dinner, this dish brings a touch of the Mediterranean to your table in under 30 minutes.

Ingredients List

Before you start, gather the following ingredients. This recipe serves four people.

200g (7 oz) halloumi cheese, sliced into ½ cm thick slices
4 large flatbreads or wraps (whole wheat or white)
2 ripe medium tomatoes, thinly sliced
1 medium cucumber, thinly sliced lengthwise or into rounds
1 small red onion, thinly sliced (optional)
Fresh mint leaves (a small handful)
Fresh parsley leaves (a small handful)
2 tablespoons extra virgin olive oil
Juice of ½ lemon
Salt and black pepper to taste
1 teaspoon dried oregano (optional)
Yogurt or tahini sauce for drizzling (optional)

Preparing the Vegetables

Start by washing all your fresh produce under cold running water. Pat them dry with a clean towel. Slice the tomatoes into thin rounds, making sure they are not too thick to avoid sogginess in the wrap. Peel the cucumber if desired, then slice it lengthwise into thin strips or rounds depending on your preference. If using red onion, peel and slice it into very thin rings. Set all the sliced vegetables aside on a plate or in a bowl.

Now take the fresh herbs. Pick the mint and parsley leaves off the stems. Tear or roughly chop them into smaller pieces to release their aroma. Set the herbs aside with the other vegetables. These fresh herbs will add a burst of flavor and brightness to the wrap.

Preparing the Halloumi

Take the block of halloumi cheese and slice it into even pieces, about ½ cm thick. If the cheese is too thick, it may not cook evenly. If it’s too thin, it may break apart in the pan. Pat the slices dry with a paper towel to remove excess moisture. This helps the cheese to brown nicely when cooked.

Heat a non-stick skillet or grill pan over medium-high heat. Once the pan is hot, add the halloumi slices in a single layer. You do not need to add oil, as halloumi has enough fat to cook on its own. However, you can add a small drizzle of olive oil if you prefer a richer flavor. Cook the slices for about 2–3 minutes on each side or until they develop a golden brown crust. Use tongs or a spatula to turn them carefully. Once cooked, remove the halloumi from the pan and set aside on a plate.

Assembling the Wraps

Lay the flatbreads on a clean surface, such as a cutting board or clean countertop. If your flatbreads are stiff or cold, warm them slightly in a dry skillet or microwave for 10–15 seconds. This softens them and makes them easier to roll.

Drizzle a small amount of olive oil and a few drops of lemon juice over each flatbread. This adds moisture and flavor to the base. Begin layering the sliced tomatoes, cucumbers, and red onions in the center of each flatbread. Add a few pieces of the grilled halloumi on top of the vegetables. Sprinkle the chopped mint and parsley evenly over the ingredients.

If desired, season with a pinch of salt, black pepper, and a light dusting of dried oregano. For an extra touch, drizzle a spoonful of yogurt or tahini sauce over the filling. These sauces add creaminess and tie the ingredients together with a gentle tang.

Rolling and Serving

To roll the wrap, fold in the sides slightly, then roll the flatbread tightly from the bottom up, holding the filling in place. If the wrap is too full, you can secure it with a toothpick or wrap it in parchment paper for easier handling.

Cut each wrap in half diagonally for a clean presentation. Serve the wraps immediately while the halloumi is still warm. Pair them with a side of olives, a small salad, or a handful of roasted chickpeas for a complete meal. If you’re preparing these wraps for a lunchbox or picnic, wrap them tightly in foil or plastic wrap to keep them fresh.

Tips for the Best Results

To enhance the flavor of the halloumi, marinate the slices briefly in olive oil, lemon juice, and herbs before cooking. Even 10–15 minutes of marination can infuse the cheese with additional taste.

If you prefer a spicier version, add a few slices of fresh chili or a sprinkle of red pepper flakes to the wrap. You can also include a spoonful of harissa or a dab of hot sauce for a fiery kick.

For those following a low-carb diet, substitute the flatbread with large lettuce leaves or low-carb wraps. This allows you to enjoy the same Mediterranean flavors with fewer carbohydrates.

Vegetables can be customized based on availability and season. Add shredded lettuce, sliced bell peppers, or grated carrots for added crunch and color. Roasted vegetables like zucchini or eggplant also complement the flavors of halloumi well.

The wrap can be made vegan by using a plant-based halloumi alternative, now available in many supermarkets. Simply follow the same cooking steps with the vegan substitute.

Storage and Make-Ahead Options

If you want to prepare the halloumi wraps in advance, you can keep the cooked halloumi in the refrigerator for up to three days. Store the cheese in an airtight container. Reheat it in a pan or microwave before assembling the wrap to restore its texture and warmth.

Chopped vegetables and herbs can also be prepared ahead and stored separately in the refrigerator. To prevent sogginess, avoid assembling the wraps until you’re ready to eat. If transporting, pack the components separately and assemble just before serving.

For meal prepping, store the wraps in individual containers or wrap them in parchment paper. Keep sauces in a separate small container to prevent the flatbread from becoming soggy. This method works well for packed lunches or quick meals during the week.

Nutritional Benefits

This Mediterranean wrap is not only delicious but also packed with nutrients. Halloumi cheese provides a good source of protein and calcium, making it a satisfying meat-free option. The fresh vegetables contribute essential vitamins, minerals, and fiber, supporting digestion and overall health.

Mint and parsley are rich in antioxidants and add a refreshing element. Olive oil offers healthy monounsaturated fats, which can help support heart health. When combined, these ingredients create a balanced meal that is both light and filling.

Using whole wheat flatbreads increases the fiber content and adds a nutty flavor. If you are watching your sodium intake, choose a low-sodium variety of halloumi or reduce added salt, as halloumi is naturally salty.

Variations and Serving Ideas

This dish is incredibly versatile, and you can adapt it to suit your taste or dietary needs. For example, add grilled chicken or falafel for a protein boost. Roasted chickpeas or lentil patties can be excellent plant-based additions.

Try serving the halloumi wraps with a side of tabbouleh, couscous salad, or a bowl of lentil soup for an expanded meal. A simple side of hummus and pita chips also pairs well with the wrap’s flavors.

For a more indulgent version, consider adding avocado slices or a spoonful of hummus inside the wrap. This adds creaminess and a buttery texture that complements the salty cheese and crisp vegetables.

Wrap Up

The halloumi wrap with tomato and cucumber is a perfect example of how simple ingredients can come together to create a flavorful and satisfying dish. Its balance of textures, from the crisp vegetables to the warm, chewy halloumi, delivers a delightful eating experience. With its short preparation time and wide range of variations, this recipe is ideal for busy weekdays, casual gatherings, or packed lunches. Incorporating fresh herbs and a touch of lemon brings brightness and authenticity to the meal, reflecting the essence of Mediterranean cooking. Once you try this wrap, it’s likely to become a regular addition to your menu.

Halloumi Wrap with Tomato and Cucumber