📝 About This Recipe
Transport your taste buds to the sun-drenched shores of the Mediterranean with this vibrant, texture-rich Halloumi Wrap. Featuring salty, squeaky Cypriot cheese seared to golden perfection, this wrap balances heat and freshness with a smoky harissa-infused sauce and a crisp herb salad. It is the quintessential Middle Eastern street food experience—fast, satisfying, and bursting with bold, aromatic flavors.
🥗 Ingredients
The Halloumi
- 250 grams Halloumi Cheese (sliced into 1cm thick rectangles)
- 1 tablespoon Olive Oil (for searing)
- 1/2 teaspoon Dried Oregano (for dusting)
Harissa Mayo Sauce
- 3 tablespoons Greek Yogurt (plain and thick)
- 1 tablespoon Mayonnaise (full fat preferred)
- 1-2 teaspoons Harissa Paste (adjust based on heat preference)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Honey (to balance the spice)
The Wrap & Fillings
- 2 pieces Khobez or Large Tortilla (fresh Middle Eastern flatbread)
- 4 tablespoons Hummus (smooth, classic style)
- 1/4 cup Cucumber (thinly sliced half-moons)
- 6 pieces Cherry Tomatoes (quartered)
- 2 tablespoons Pickled Red Onions (drained)
- 1/4 cup Fresh Mint & Parsley (roughly chopped leaves)
- 1 tablespoon Pomegranate Seeds (for a sweet pop of crunch)
👨🍳 Instructions
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1
Begin by preparing the Harissa Mayo: In a small bowl, whisk together the Greek yogurt, mayonnaise, harissa paste, lemon juice, and honey until smooth. Taste and adjust heat as desired, then set aside in the fridge.
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2
Slice the halloumi into 1cm thick slabs. Pat them thoroughly dry with a paper towel; removing moisture is the secret to getting that perfect golden crust without the cheese sticking.
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3
Prepare your vegetables: slice the cucumbers, quarter the tomatoes, and chop your fresh herbs. Having everything ready to go is essential for a hot wrap.
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4
Heat a non-stick frying pan or cast-iron skillet over medium-high heat. Add the tablespoon of olive oil and swirl to coat the surface.
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5
Place the halloumi slices in the hot pan. Fry for 2-3 minutes on the first side until a deep golden-brown crust forms.
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6
Flip the halloumi slices carefully. Sprinkle with the dried oregano and fry for another 1-2 minutes until the cheese is soft and slightly melting in the middle.
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7
While the halloumi finishes, lightly toast your flatbreads directly over a low gas flame for 5 seconds or in a separate dry pan until pliable and warm.
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8
Lay the warm flatbread on a clean surface. Spread 2 tablespoons of hummus down the center of each wrap, leaving room at the edges.
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9
Layer the fresh cucumber, tomatoes, and pickled red onions over the hummus base.
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10
Place the hot, golden halloumi slices on top of the vegetables.
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11
Drizzle generously with the prepared Harissa Mayo and scatter the fresh mint, parsley, and pomegranate seeds over the top.
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12
Fold the bottom of the wrap up, then tuck in the sides and roll tightly to secure all those delicious fillings.
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13
Optional: Place the rolled wrap back into the hot pan for 30 seconds per side to 'seal' the seam and add an extra bit of crunch to the bread.
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14
Slice diagonally and serve immediately while the cheese is still warm and squeaky.
💡 Chef's Tips
Always pat the halloumi dry before frying to ensure it sears rather than steams. If you don't like spice, swap the harissa for a squeeze of lime and a pinch of smoked paprika. Don't overcook the halloumi; once it's golden, remove it immediately or it can become rubbery. For an extra flavor punch, use garlic-infused olive oil to fry the cheese. If using thicker pita bread, slice it open to create a pocket rather than rolling it like a wrap.
🍽️ Serving Suggestions
Serve with a side of crispy Za'atar fries and a lemon wedge. Pair with a cold glass of sparkling mint lemonade or an iced Hibiscus tea. A small side of Tabbouleh salad adds a great acidic contrast to the salty cheese. Enjoy with a portion of salty Kalamata olives and extra hummus for dipping.