Name: Crispy Halloumi Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 250g halloumi cheese, sliced; 4 soft tortilla wraps or flatbreads; 1 tablespoon olive oil; 1 small red onion, thinly sliced; 1 small cucumber, sliced into thin ribbons; 1 large tomato, sliced; A handful of lettuce leaves; 4 tablespoons plain Greek yogurt; 1 clove garlic, minced; 1 tablespoon lemon juice; Salt and black pepper, to taste; 2 tablespoons sweet chili sauce; Fresh mint leaves (optional)

Golden, pan-fried Crispy Halloumi Wraps in warm flatbreads with tangy garlic yogurt, crunchy vegetables, and a drizzle of sweet chili sauce—this is the kind of easy meal I turn to when I want something quick, satisfying, and full of bold flavors. These wraps come together in just 20 minutes and make a fantastic vegetarian lunch or light dinner.

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together. It’s perfect for those days when I’m short on time but still want something delicious and nourishing. The crispy halloumi brings a salty, savory bite that pairs beautifully with the creamy garlic yogurt and refreshing vegetables. A splash of sweet chili sauce adds a gentle kick, and everything is tucked into a soft, warm flatbread that makes each bite feel comforting and filling. Whether I’m making it for a casual weeknight meal or packing it for lunch, this wrap never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

250g halloumi cheese, sliced

1 tablespoon olive oil

1 small red onion, thinly sliced

4 soft tortilla wraps or flatbreads

1 small cucumber, sliced into thin ribbons

1 large tomato, sliced

A handful of lettuce leaves

4 tablespoons plain Greek yogurt

1 clove garlic, minced

1 tablespoon lemon juice

Salt and black pepper, to taste

2 tablespoons sweet chili sauce

Fresh mint leaves (optional)

Directions

I start by mixing the Greek yogurt with minced garlic, lemon juice, salt, and pepper, then set it aside so the flavors can blend.

I heat olive oil in a nonstick pan over medium heat and fry the halloumi slices for 2–3 minutes on each side until they’re beautifully golden and crispy.

Then I warm the wraps or flatbreads in a dry pan or microwave—just enough to make them soft and pliable.

To assemble each wrap, I spread a spoonful of the garlic yogurt on the base, then layer on lettuce, tomato, cucumber, red onion, and those irresistible halloumi slices.

I finish with a drizzle of sweet chili sauce and a few fresh mint leaves if I have them on hand.

I fold it up and serve it right away while the halloumi is still hot and crisp.

Servings and timing

Servings: 4 wraps

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Calories: Approximately 410 kcal per wrap

Variations

I sometimes swap the sweet chili sauce for harissa or sriracha if I want a spicier kick.

If I’m out of flatbreads, I use pita pockets or even large lettuce leaves for a lighter option.

Adding sliced avocado or roasted red peppers gives it extra richness and depth.

I like switching up the herbs too—fresh basil or coriander can totally change the flavor profile.

Storage/Reheating

These wraps are best eaten fresh, especially since halloumi is at its crispiest right after frying. If I need to store leftovers, I keep the components separate in the fridge for up to 2 days. To reheat the halloumi, I pop it back in a hot pan for a minute or two to revive the crispiness. I avoid microwaving it, as that makes the texture rubbery.

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FAQs

How do I keep halloumi from getting rubbery?

I always make sure not to overcook it—just 2–3 minutes per side is enough. Also, eating it shortly after frying keeps the texture at its best.

Can I make this wrap vegan?

Yes, I can use a plant-based halloumi alternative and swap the Greek yogurt for a dairy-free version. The rest of the ingredients are already vegan-friendly.

What’s the best way to slice halloumi for frying?

I slice it about ½ cm thick so it holds together well in the pan and gets a nice crispy edge without drying out.

Can I meal prep this recipe?

Yes, I prep the veggies and yogurt sauce ahead of time, but I always fry the halloumi fresh. I assemble the wraps just before serving for the best texture.

What other sauces go well with halloumi wraps?

I sometimes use tzatziki, tahini sauce, or even a lemony hummus if I want to change things up. The salty halloumi pairs well with creamy or tangy sauces.

Conclusion

These crispy halloumi wraps are one of those go-to recipes I always keep in my back pocket. They come together fast, use simple ingredients, and deliver a great balance of textures and flavors. Whether I’m feeding friends or just making something tasty for myself, I always come back to this wrap when I want something easy and seriously satisfying.

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