Halloumi wraps are one of my favourite easy meals — they’re quick to make, full of flavour, and super versatile. Whether you’re putting together a speedy lunch, prepping your lunchbox for the next day, or looking for a light dinner idea, these wraps are a reliable go-to.
The crispy, golden halloumi pairs perfectly with fresh salad and your choice of sauce. You can keep it simple or dress it up with extras like roasted veg, avocado, or hummus — whatever you’ve got in the fridge.
What You Need To Make Halloumi Wraps
For exact ingredients or to print this recipe out please head to the recipe card at the bottom of the post.
Here’s what you’ll need to make 2 basic halloumi wraps:
Halloumi
The star of the show! Halloumi is a firm, salty cheese that holds its shape when cooked. Once pan-fried or air fried, it becomes beautifully golden on the outside and soft in the middle.
Tortilla Wraps
Use large tortilla wraps — white, wholemeal, or multigrain all work. Warming them briefly makes them easier to fold.
Salad Leaves
A handful of salad gives the wrap freshness and crunch. I usually go for rocket or spinach, but mixed leaves or just simple lettuce leaves work well too.
Tomato
A few slices of juicy tomato add colour and a fresh contrast to the salty cheese.
Cucumber
Crisp cucumber gives a nice texture — slice it into thin rounds or use a veggie peeler to create ribbons.
Red Onion (optional)
For extra bite, add thinly sliced red onion. It’s optional but gives a bit of sharpness to balance the flavours.
Olive Oil
Just a little to help the halloumi crisp up in the pan. You can skip this if using an air fryer.
Sauce
The sauce brings everything together. Use your favourite — garlic mayo, sweet chilli, tzatziki, hummus, or even a simple yoghurt, lemon and garlic mix.
Making Halloumi Wraps
These wraps come together in under 15 minutes — here’s how to make them step-by-step.
Slice the Halloumi
Cut your halloumi into strips about 1cm thick. Pat them dry with kitchen paper to remove any excess moisture — this helps them crisp up when cooked.
Cook the Halloumi
Heat a little olive oil in a non-stick frying pan over medium heat. Add the halloumi slices and cook for 2–3 minutes on each side until golden and crispy. You’ll hear a gentle sizzle as they cook.
Air fryer method: Pop them in at 200°C for 8–10 minutes, flipping halfway. They come out golden and less oily — perfect for lunchboxes.
Related: Air Fryer Halloumi
Warm the Wraps
Warming your wraps for a few seconds makes them easier to roll without cracking. Just a few seconds in a hot pan or microwave is enough.
Layer It Up
Now for the fun part! Lay your wrap flat and start layering — salad leaves first, then tomato, cucumber, halloumi, red onion (if using), and finally your chosen sauce.
Wrap and Serve
Fold the sides in first, then roll it up from the bottom to the top. Slice in half and serve warm — or let it cool and wrap it up for later.
Variations & Add-ins
You can easily customise your halloumi wrap depending on what you’ve got in the fridge:
- Add roasted peppers, avocado, or olives for a Mediterranean twist
- Swap the wrap for a pita or a flatbread
- Add a spoonful of cooked quinoa or couscous to bulk it out
- Make it spicy with sliced jalapeños or a drizzle of harissa yoghurt
Make-Ahead and Meal Prep Tips
If you’re prepping these ahead of time, cook the halloumi and prep the salad in advance, but keep the components separate until you’re ready to assemble. This helps keep everything fresh and avoids soggy wraps.
Can You Eat Halloumi Wraps Cold?
Yes, halloumi wraps are surprisingly delicious cold, making them perfect for packed lunches and picnics.
- Texture: You’ll lose some of that squeaky, crispy exterior, but the halloumi keeps a lovely chew and still tastes great.
- Flavour: The salty flavour still comes through and pairs well with fresh veg and sauce.
👍 Tips for Cold Halloumi Wraps
- Let the halloumi cool before assembling to avoid steam making the wrap soggy
- Use sturdy wraps like wholemeal or multigrain
- Add sauce just before eating, or spread it sparingly
- Wrap tightly in foil or a reusable wrap
- Store in the fridge and enjoy within 24 hours
🥗 Serve it with a crunchy side salad, fruit pot, or veggie sticks for a full lunchbox combo!
Halloumi Recipe
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Ingredients
- 1 tbsp olive oil
- 225 g block of halloumi cheese sliced
- 2 large tortilla wraps
- handful of salad leaves e.g., rocket, spinach, or mixed
- 1 tomato sliced
- ¼ cucumber sliced into ribbons or rounds
- ½ red onion finely sliced (optional)
- sauce*
Instructions
- Slice the halloumi into strips around 1cm thick. Pat dry with kitchen paper to remove excess moisture.
- Cook the halloumi in a non-stick frying pan with a little olive oil over medium heat for 2–3 minutes on each side, until golden and crispy.
- Air fryer option: Cook at 200°C for 8–10 minutes, flipping halfway.
- Warm the tortilla wraps in a dry pan or microwave for a few seconds to make them easier to fold.
- Assemble the wraps by layering salad leaves, sliced tomato, cucumber, cooked halloumi, and red onion (if using) on each tortilla.
- Add your chosen sauce, then fold in the sides and roll up the wrap tightly.
- Slice in half and serve immediately, or allow to cool and pack into a lunchbox for later.
Notes
The sauce brings everything together. Use your favourite — garlic mayo, sweet chilli, tzatziki, hummus, or even a simple yoghurt, lemon and garlic mix.
Nutrition information is automatically calculated, so should only be used as an estimate.