Halloumi Wraps (with Hot Honey Halloumi)
517kcal
Ingredients
Hot Honey Halloumi
- 250 g halloumi
- 1 tablespoon olive oil
- 2 tablespoon honey
- ½ lemon juice
- 0.5 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
Garlic Sauce
- 4 tablespoon Greek yogurt
- 1 lemon juiced
- 2 garlic cloves minced
Salad/Toppings
- 1 cucumber finely sliced
- 1 red onion finely sliced
- 2 tablespoon parsley finely chopped
- 2 tablespoon mint leaves finely chopped
- 4 flatbreads
Method
- Remove the halloumi from its packaging and cut it into thin 1-2 cm slices.250 g halloumi
- In a bowl, mix together the honey, red pepper flakes, thyme, lemon juice, and olive oil. If needed, you could add a splash of water to loosen the marinade slightly.2 tbsp honey, ½ lemon, 0.5 tsp dried thyme, 0.5 tsp red pepper flakes, 1 tbsp olive oil
- Pour the marinade over your halloumi and leave it to marinate for 30 mins - 1 hour.
- Heat up a pan on high heat and add the halloumi slices, frying for 2 minutes on each side.
- Mix up the garlic yoghurt by combining the Greek yoghurt, lemon juice, and minced garlic. Add 1-2 tablespoon water for a looser consistency (optional).4 tbsp Greek yogurt, 1 lemon, 2 garlic cloves
- Warm the flatbreads, then spread over the yoghurt sauce. Add red onion, diced mint and parlsey, sliced cucumber, then the hot honey.Fold over the wraps and serve!1 cucumber, 1 red onion, 2 tbsp parsley, 4 flatbreads, 2 tbsp mint leaves
Nutrition
Serving1gCalories517kcalCarbohydrates64gProtein24gFat19gSaturated Fat9gPolyunsaturated Fat8gCholesterol50mgSodium857mgFiber3gSugar13g
Notes
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 best results.