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These quick and easy Halloumi Wraps are a fantastic meal for lunch or dinner – and you can whip them up in about 10 minutes. With a sweet sticky sauce and customisable fillings, they are great value and delicious.
You can’t beat a dinner that is quick, easy, budget-friendly and pleases everyone.
These Halloumi Wraps are ready in about 10 minutes, with a sweet sticky sauce that makes them feel a little special. Perfect for a full dinner or speedy lunch.
I hope you love them as much as we do!
Why you’ll love this Halloumi Wrap recipe
⭐️ Great for lunch or dinner
⭐️ Simple but delicious vegetarian recipe
⭐️ Low effort and ready in less than 15 minutes
How we came up with this recipe
I love love LOVE halloumi recipes, especially our Halloumi Kebabs, but I wanted to make a portable version for days when we need to eat on the go or don’t feel like heating up the grill pan or barbecue.
We tested this until we got the right ratios for the sticky sauce and the perfect fillings. Rest assured they’re all basic ingredients and you can tailor a lot of it to what you like or have in the fridge.
Halloumi Wraps Ingredients nOTES
- Halloumi – You’ll need 2 packs for 4 people. You can slice up a block or buy it pre-sliced. If you’d prefer it to be softer rather than squeaky, try soaking it in boiling water for 10 mins before frying!
For the homemade sticky sauce:
- Honey, sweet chilli sauce and ketchup – These regular store cupboard ingredients are a dream team for flavour and consistency
To serve:
- You can use whatever fillings you fancy. I like to add the halloumi, little gem lettuces, cherry tomatoes, cucumber, hummus and lime into small tortilla wraps
How to make Halloumi wraps
1. Mix your sticky sauce ingredients in a small bowl until combined.
2. Add the halloumi slices to hot oil in the pan and fry as per the recipe below. When brown, add the sauce and coat the halloumi, continue to cook according to recipe below.
Now: Heat your wraps in the microwave, or wrapped in some foil in a low oven (or have them cold).
Spread each wrap with hummus, add lettuce, tomatoes and onion and top with pieces of halloumi – give each wrap a squeeze of lime to finish. Wrap up and enjoy!
Substitutions
- Paneer – You can use paneer instead of halloumi if you prefer
- Salad – You can swap the salad filling for whatever you fancy
- Wraps – You could go for wholemeal wraps for additional fibre or gluten-free if you want to make this a GF meal
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days, serve cold. Halloumi is best freshly cooked though as it can go quite hard when cooled.
In the freezer Cooked halloumi isn’t the best for freezing when it’s the star of the recipe, so avoid here is possible.
Top tip
Try soaking the halloumi in boiling water for 10 mins before frying if you want it to be softer rather than squeaky!
FAQs
These are fine to enjoy on their own, but you could serve with side dishes if you want to make this a larger meal.
Homemade chips, a simple Greek salad or a rice salad would be great.
No, halloumi is made from sheep’s milk, but you can buy vegan halloumi cheese as an alternative.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Halloumi Wraps {with Sticky Sauce}
Ingredients
- 1 tsp Sunflower oil
- 400 g Halloumi, x2 packs
For the sticky sauce:
- 2 tbsp Honey
- 2 tbsp Sweet chilli sauce
- 2 tbsp Ketchup
To serve:
- 2 Little gem lettuces, Finely shredded
- 1/2 Red onion, Thinly sliced
- 250 g Cherry tomatoes, Halved
- 1/2 Cucumber, Thinly sliced
- 120 g Hummus
- 1 Lime
- 8 Small tortilla wraps
Instructions
- In a small bowl, mix your sticky sauce ingredients until combined.
- Cut each of the 2 blocks of halloumi into 8 slices.
- Heat the oil in a pan over a high heat and once hot add the halloumi, fry on each side for 3-5 minutes, trying not to move the cheese too much so it can brown.
- Add the sauce into the pan with the halloumi, turn the halloumi until fully coated in the sauce and and cook for 2-3 minutes until the sauce is warmed through.
- Meanwhile if you prefer warm wraps (I do!), heat your wraps in the microwave, or wrapped in some foil in a low oven. You can also toast the very carefully over an open gas flame to give them some colour and texture.
- Spread each wrap with hummus, add lettuce, tomatoes and onion and top with pieces of halloumi – give each wrap a squeeze of lime to finish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
