Today’s veggie recipe: easy halloumi wraps


Toasted wrap ready to eat

Toasted wrap ready to eat

Our lives seem to be getting busier every day despite trying to work smarter. Unfortunately for most people, by the time they get off work, fight traffic and get home, they have no energy to cook.

That’s where easy wrap recipes come in handy. Handy, because there are no hard or fast rules with wraps – what you have in your pantry or fridge is fair game.

Wraps can now easily be found in healthy food stores and supermarkets. You could definitely make the wraps yourself, but this is an “easy” recipe. We basically want to get home and eat within 20 minutes. Also, this is a great way to reduce on eating out or ordering in.

Best of all, you eat exactly what you want because you are building the wrap according to what you like. For families with picky eaters, wraps are a great way to get everyone involved because you can prep the ingredients and each person can fill their wrap individually.

In this wrap, I’m forgoing regular melting cheeses for a grilling-type of cheese known as Halloumi/Kalloumi. This is a sturdy non-melting cheese that can be grilled, baked or sautéed. It’s great for sandwiches, wraps or on skewers.

It is salty so no need for seasonings. The one thing I do though is I infuse fresh herbs such as Rosemary or Thyme, and it really picks up the flavors nicely.

The recipe below is for two wraps but you can double, triple it depending on how many wraps you’re making or for how many people – just prep enough fillings depending on how much you need. Ingredients: 2 Soft Flour Tortillas ¼ Avocado

Halloumi Wrap Cast of Ingredients

1 small tomato, deseeded and sliced into strips

3 Tbsp Salsa

3 Tbsp Refried Beans ½ lemon Handful Lettuce 2 slices Halloumi Fresh Rosemary sprigs

Refried beans & salsa - combine them

Refried beans & salsa – combine them


1. Slice the Halloumi into thick strips, press in the rosemary sprigs if using and sauté in dry pan over medium heat until golden brown and set aside

2. Combine the refried beans with the salsa and spread all over your wrap(s)

3. Layer with lettuce, tomato, avocado and lemon squeezed over the top, if using and last, your Halloumi. Roll your wrap and secure with a toothpick.

Halloumi Stonehenge - Saute Halloumi on dry pan until golden

Halloumi Stonehenge – Saute Halloumi on dry pan until golden

4. Optional step: In the same pan you used to sauté the Halloumi, turn heat on to medium and brown/toast the rolled up wrap. Enjoy!