Halloumi Wrap
This halloumi wrap makes a refreshing lunch with crisp vegetables, Tzatziki sauce, grilled Halloumi cheese all stuffed into a soft grilled pita.
Serving Size 2
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.
