Grilled Halloumi Wraps with Lemon Garlic Yoghurt Sauce
Warm flatbreads are filled with golden halloumi, crunchy salad and a zesty lemon-garlic yoghurt sauce that ties everything together. They’re fresh, vibrant, absolutely delicious and perfect for a quick lunch or easy weeknight dinner.
How long will it take?
35 minutes
What’s the serving size?
4
What do I need?
For the Lemon-Garlic Yoghurt Sauce
- 150 g Greek yoghurt
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
For the Wraps
- 225 g halloumi, sliced into 1-centimetre thick pieces
- 1 tbsp olive oil
- 4 flatbreads or pita breads
- 1 cup mixed lettuce leaves
- 1 small cucumber, diced
- 1 medium tomato, diced
- ¼ cup sliced red onion
- Optional – fresh herbs such as mint or parsley
How do I make it?
- In a small bowl combine yoghurt, lemon juice, garlic, olive oil, and cumin. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- Prepare halloumi by heating olive oil in a large non-stick grill pan over medium heat. Add halloumi slices and cook for 2-3 minutes each side or until halloumi has golden brown grill marks. Remove from heat and set aside.
- Warm flatbreads briefly in a frying pan or the microwave so they are soft and pliable.
- Spread 1-2 tablespoons of the yoghurt sauce down the centre of each flatbread.
- Add mixed lettuce leaves, cucumber, tomato, and onion. Add halloumi and sprinkle with fresh herbs if using.
- Fold flatbread tightly around the filling and serve immediately while the halloumi is still warm.
