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Grilled Halloumi Wraps with Greek Tzatziki Sauce

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Need a new lunch idea? Try this halloumi wrap recipe with salty grilled halloumi cheese, creamy Tzatziki sauce, and fresh vegetables. These wraps are so easy, fresh, and flavorful and can be customized to what you have on hand and ingredients you love.

A wrap filled with vegetables, sauce, and grilled halloumi cheese.
A wrap filled with vegetables, sauce, and grilled halloumi cheese.

These vegetarian halloumi wraps are one of my favorite easy meals, especially on hot summer days when I can grill the salty halloumi cheese outside. The vegetables and tangy Tzatziki sauce add freshness to this delicious wrap.

If you haven’t had halloumi cheese, let me tell you that it’s up there on the best cheese list.

What is halloumi?

Halloumi is a semi-hard Cypriot cheese known for its high melting point and salty taste.

You can air-fry halloumi, pan-fry it, or bake it, and it won’t melt into a cheesy puddle like a lot of cheese types.

The salty cheese is the star of the wrap and the vegetables offer a crisp and fresh aspect. The crunchy cucumbers and bell peppers add a nice contrast in texture to the soft wrap and the firm almost squeaky cheese.

The Tzatziki sauce brings every together in a soft pillowy grilled pita.

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

Halloumi, a pita, chickpeas, tomato, bell pepper slices, shredded romaine, cucumber slices, shallot rings, and a bowl of Tzatziki on a white marble counter.
  • halloumi cheese: you can buy halloumi cheese by the block. One halloumi block from my local store offers about 10-12 slices, depending on how thick you slice them, making enough for 3-4 wraps.
  • wrap: I like thick pitas for this, reminiscent of Greek gyros.
  • sauce: I use my homemade Tzatziki sauce.
  • vegetables: I always use whatever I have on hand, there is no need to run to the grocery store. Use what you have and like. I used bell pepper rings, cucumber, shredded romaine lettuce, and crispy chickpeas.

Substitutions

  • sauce: try plant-based ranch dressing or Greek dressing instead, or try store-bought options instead.
  • vegetables: add sliced tomato or red onion. Try spinach or peppery arugula instead of romaine.
  • wrap: use a large flour tortilla or lavash instead.
  • chickpeas: use nuts or seeds instead like sunflower seeds or chopped cashews.
A wrap filled with vegetables, sauce, and grilled halloumi cheese.

Instructions

Prep Tips

  • Appliance: I use the Instant Pot Vortex air fryer to air fry the chickpeas, and a grill pan to fry the pita and halloumi.
  • Make the crispy chickpeas. (see recipe card)
  • Prep all of your fresh vegetables.
  • Make the Tzatziki sauce or use another sauce. (see recipe card)
A pita is grilled in a grill pan.
  1. Grill the pita to warm it through and soften it.
Halloumi is grilled in a grill pan.
  1. Grill the halloumi. Heat a grill pan or nonstick frying pan over medium heat. I prefer a grill pan for the characteristic grill marks.

Drizzle a bit of olive oil and then add the sliced halloumi.

Grill for 3-4 minutes and then flip.

Grill another 2-3 minutes on the other side, or until there are crispy golden brown grill marks on each side.

Remove from heat.

Tzatziki sauce is spread on a pita.
  1. Set the wrap out on a work surface. Spoon the sauce on and spread it around evenly.
Lettuce is added to a pita.
  1. Place the romaine lettuce in the middle of the wrap.
Cucumbers are placed on top of lettuce on a pita.
  1. Add the cucumber slices and season with salt and pepper.
Halloumi is placed on top of lettuce on a pita.
  1. Add the bell peppers, and halloumi.
Chickpeas are placed on top of lettuce and vegetables on a pita.
  1. Next, add the shallots and crispy chickpeas.
A folded pita is wrap with tin foil.
  1. To fold the wrap, you can fold the bottom of the wrap up over by a few inches. Then fold one side over, and keep rolling until the wrap is closed.
Illustration of a yellow bowl.

Tip for closing wraps

For ease, I place the bottom of my wrap on top of a sheet of parchment paper covered by tin foil. I fold the pita in half and then bring the paper and foil up and then wrap the sides of the paper and foil around the wrap to hold it tight.
This ensures nothing falls out of the bottom of the wrap, and helps keep the wrap together and your hands clean while you eat it.

A wrap filled with vegetables, sauce, and grilled halloumi cheese.

Tips for making halloumi wraps

  • This recipe is easy to make but has a few parts to it. Make the sauce first – it lasts in the fridge for days. Prep the vegetables – these will also last in the fridge for days. Make the chickpeas while frying the pita or halloumi. This way everything is ready when the halloumi is done.
  • This recipe is great for meal prep if you store the different components separately.
  • Use whatever fresh ingredients you have on hand to fill the wrap.
  • Use your favorite sauce, or use a store-bought sauce to make it easier.

What to serve with halloumi wraps

To keep with the Greek theme for dinner, serve these wraps with a Greek salad and roasted lemon potato wedges. For more simple meals, like a weekday lunch, the wrap is filling enough on its own.

Storage

For meal prep, you can store each of the prepped ingredients in the fridge for a few days. The wrap is best served soon after it’s assembled as the sauce with start softening the pita bread.

A wrap filled with vegetables, sauce, and grilled halloumi cheese.

FAQ

Is halloumi vegetarian?

Some brands of Halloumi are not suitable for a vegetarian diet as rennet, which is an animal product, is used during the production process.

A wrap filled with vegetables, sauce, and grilled halloumi cheese.
5 from 1 vote

Halloumi Wrap

Author: Jacqueline
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 2
This halloumi wrap makes a refreshing lunch with crisp vegetables, Tzatziki sauce, grilled Halloumi cheese all stuffed into a soft grilled pita.
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Ingredients 

For the Wrap

  • 250 g Halloumi - sliced into 1/4 inch to 1/2 slices
  • 2 naan
  • 2 Persian cucumbers
  • 1 mini sweet pepper
  • 1 small shallot - cut into rings
  • 2 cups romaine lettuce - shredded

For the Tzatziki

  • 1/2 cup yogurt - use vegan yogurt if needed
  • 1/4 cup mayonnaise - use vegan mayo if needed
  • 1/4 cup shredded cucumber
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill
  • 1 clove garlic - finely grated or minced
  • salt and pepper - to taste
  • plant milk - to thin – or water

For the Chickpeas

  • 2 cups chickpeas - 19 oz can, drained, rinsed, and dried
  • 2 teaspoons seasoning
  • 1/2 teaspoon kosher salt
  • freshly ground black peppper - to taste

Instructions

For the Chickpeas

  • Preheat the air fryer to 400℉.
  • Dry the chickpeas by spreading them on a paper towel or kitchen towel and rubbing them.
  • Place the chickpeas in a bowl and add the spice mix, salt, and pepper. Toss or stir to coat.
  • Place the chickpeas on an air fryer tray or basket.
  • Air fryer the chickpeas for 5-6 minutes, shaking halfway.
  • The chickpeas get crispier as they cool.

For the Tzatziki

  • Set a fine mesh sieve over a bowl. Line it with paper towels.
  • Grate the cucumber using the small holes on a box grater. Sprinkle a pinch of kosher salt on top of the grated cucumber and let it sit for 15-20 minutes. The excess water will drip into the bowl. Squeeze out the remaining water.
  • Add the rest of the ingredients to a small mixing bowl. Add the cucumber and mix well.

For the Wrap

  • Prep all of the fresh ingredients.
  • Heat a grill pan or other pan over medium heat. Grill the pita for a few minutes on each side, just to warm it through and soften it.
  • Drizzle oil on the grill pan and add the sliced halloumi.
  • Grill for 3-4 minutes per side until there are crispy grill marks on each side.
  • To assemble: Place the wrap on a work surface. Spread the Tzatziki in the middle. Layer on the lettuce, cucumber, peppers, halloumi, shallots, and then the crispy chickpeas.
  • Wrap the pita. I like to fold each side over to the middle and then wrap the bottom in tin foil and parchment pepper to keep it closed and make it easier to eat.

Video

Notes

Use whatever fresh ingredients you have on hand in the wrap.
For meal prepping, store all components separately in the fridge. Store the chickpeas at room temperature.

Nutrition Estimates

Calories: 586kcal | Carbohydrates: 64g | Protein: 27g | Fat: 27g | Cholesterol: 3mg | Sodium: 1847mg | Potassium: 372mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4865IU | Vitamin B12: 0.1µg | Vitamin C: 23mg | Calcium: 777mg | Iron: 2mg

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

A wrap filled with vegetables, sauce, and grilled halloumi cheese with text for Pinterest.

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Jacqueline

Hi, I’m Jacqueline. I write this website and create plant-based recipes that are easy to make and taste great. I love cooking and making elaborate bowl recipes, gardening and taking care of my little cabin, and I’m happy reading or watching a new show on Netflix.

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