These Halloumi Wraps are fresh, healthy, and packed with flavour – perfect for a speedy weeknight dinner or casual work lunch. Crispy hot honey halloumi brings the perfect sweet-salty-spicy contrast, while a tangy yet cooling garlic yogurt sauce and fresh herby salad cut through the richness. Everything gets tucked into soft flatbreads for the most satisfying, texture-packed wrap.

Another wrap combo I’m absolutely loving recently is these roasted chickpeas gyros – give them a try next!

Ingredient Notes

Full ingredient quantities are below at the bottom of this page. Here are some quick notes on the ingredients you need for this recipe!

For the Hot Honey Halloumi:

• Halloumi: A salty grilling cheese that holds its shape when cooked. Slice it about ~1–2cm thick for best results.
• Honey: Adds sweetness and helps caramelise the halloumi.
• Red Pepper Flakes: Adjust to taste – this adds the “hot” to your hot honey.
• Thyme + Lemon Juice

For the Garlic Sauce:

• Greek Yogurt: Creamy base with a bit of tang.
• Garlic + Lemon Juice: Adds zing and depth – make sure to mince the garlic finely or use a microplane.

For the Salad/Toppings:

• Cucumber + Red Onion: Finely sliced for a crunchy contrast.
• Fresh Herbs (Mint + Parsley): Optional but highly recommended.
• Lemon Juice: A quick marinade for the veg to brighten and soften.

Optional Add-ins

Add a handful of shredded lettuce or rocket for even more crunch. Swirl some harissa or sriracha into the yogurt sauce for extra heat. A few slices of avocado would add a lovely creamy note.

For extra protein, add crispy chickpeas or roasted sweet potato wedges.

How To Make This Recipe

1. Marinate the Halloumi:

Slice the halloumi into 1–2 cm-thick slices. In a bowl, mix the olive oil, honey, lemon juice, thyme, and red pepper flakes. Add the halloumi slices and coat well. Let it sit for 30–60 minutes if you have time.

2. Make the Garlic Sauce:

Combine your Greek yogurt, lemon juice, and finely minced garlic in a small bowl. Mix it together and taste to check if you need to adjust any of your ingredients, then set aside. 

3. Prep the Salad:

Slice the cucumber and red onion as thinly as you can, then toss with the lemon juice, chopped parsley, and mint.

4. Cook the Halloumi:

Heat a non-stick frying pan over medium-high heat. Add the halloumi slices and sear for 2–3 minutes on each side, until golden brown and crisp.

5. Assemble the Wraps:

Warm your flatbreads slightly so they’re flexible. Spread over the garlic yogurt sauce, then layer on the cucumber salad and hot honey halloumi slices. Fold and roll up tightly.

Chef’s Tips

• Don’t skip the marinade! Even 20–30 minutes makes a big difference in flavour.
• Warm your flatbreads in a pan or microwave so they roll without cracking – they’re also tastier warmed up!
• Slice the halloumi on the short edge of the block to get bigger, more satisfying pieces.
• For extra crispness, sear the wraps in a pan after assembling.

Storage

The halloumi is best eaten fresh, but leftovers can be stored separately in the fridge and reheated in a pan or air fryer. It just goes a little spongy when reheated. Store the yogurt sauce and salad in airtight containers for up to 3 days. 

Assembled wraps will keep for 1–2 days in the fridge, though the bread may soften. I would store the ingredients separately and assemble when ready to eat for the best results. 

FAQs

Can I make these wraps vegan?

Yes – swap halloumi for a plant-based grilling cheese and use maple syrup instead of honey. Use a plant-based yogurt for the sauce.

Can I cook the halloumi in the air fryer?

Absolutely! Air fry at 200°C (392°F) for 8–10 minutes, flipping halfway.

Can I prep the wraps in advance?

Yes – you can marinate the halloumi and prep the salad and sauce ahead of time. Just cook the halloumi fresh for the best texture.