This sweet chilli halloumi wrap recipe could be my all time favourite vegetarian lunch. It’s light and refreshing with layers of fresh veggies, packed with the best cheese (no debate here) and it has a delicious layer of tzatziki.
When I was thinking about halloumi wrap ideas, I immediately thought about making a Greek wrap recipe, as halloumi is obviously a greek cheese. I then thought about one of my favourite combinations of halloumi being with sweet chilli. Enter = asain/Greek wrap fusion.
The result is a tangy, salty, sweet, crunchy, delicious wrap, that incorporates everything you want in a speedy lunch recipe.
For anyone who’s obsessed with the Wetherspoons halloumi wrap, this recipe is like a healthier upgrade for ¼ of the price. A win win!
I use low-fat halloumi to keep the calories a little lower and the flavour isn’t compromised at all. We still get nutrients from the full fat greek yogurt, so this switch is great in this recipe.
The powerhouse of flavour behind this halloumi wrap recipe. The sweetness contrasts against the salty halloumi and also makes the halloumi caramalise more in the pan, giving this stunning golden glow.
As we’re frying the halloumi with chilli on a medium/high heat, we want to use an oil with a high smoke point. Any neutral oil like rapeseed oil will work fine here.
You can swap with wholegrain here, but I prefer my halloumi wraps to use white as the flavours shine through more.
Baby gem lettuce is perfect, as you can use the whole leaves, rather than tearing/slicing romaine/iceburg. You can obviously use whatever lettuce you can get your hands on though.
For freshness, flavour and crunch. The cucumber has a dual purpose in this recipe, as it’s sliced as a layer within the wrap and also grated within the tzatziki.
For a fresh hit of flavour to top.
The foundation of tzatziki, which balances out all of the flavours of this halloumi wrap recipe. It adds moisture and tang, making this recipe the best.
Adds brightness and tang to the tzatziki
Halloumi is a Greek cheese made from a mixture of goat’s milk and sheep’s milk. It’s hard in texture and very salty. I love it as a little goes a long way, so when looking at whether halloumi is a healthy cheese to add into a recipe, I think it is – as you can use a small amount and get a lot of flavour.
It’s best served grilled/pan-fried with refreshing veggies to compliment the saltiness.
Add the sliced halloumi into a bowl and coat with the sweet chilli sauce and a pinch of chilli flakes if you like a little heat. Mix to ensure all of the pieces are coated and marinade for at least 15 minutes/up to 24 hours if possible.
Then add rapeseed oil to a non-stick frying pan over a medium heat. Place the sweet chilli halloumi and begin to fry.
Fry each side until golden brown, around 2 minutes on each side and then add the minced garlic half-way through.
Meanwhile, make your tzatziki by combining the Greek yogurt, grated cucumber, lime juice and a generous pinch of salt.
Mix together to make up the delicious tzatziki.
Layer the wrap by adding a big dollop of tzatziki and spreading to coat the middle of the wrap. Add around 3 leaves of baby gem lettuce, a generous amount of sliced cucumber, carrot and then sweet chilli halloumi.
Optionally add an extra drizzle of sweet chilli and tzatziki and top with coriander. Fold and enjoy!
This halloumi wrap recipe is best made and eaten immediately. This ensures that the freshness of the veggies and crispiness of the halloumi aren’t compromised. Although, if you want to make this as a packed lunch, it would still be super flavoursome and a delicious lunch. Just assemble it, as late as possible before work/uni!