Greek halloumi wraps

Name: Greek halloumi wraps
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 garlic clove, crushed; 125ml Greek yogurt; 1 x 225g pack halloumi cheese; 1 tbsp olive oil; 1 tbsp dried oregano; ½-1 tsp dried chilli flakes, to taste; 4 large soft tortilla wraps; 1 Little Gem lettuce, shredded; 150g cherry tomatoes, halved; ½ cucumber, halved, seeded and sliced; ½ small red onion, thinly sliced; a handful of pitted olives, sliced

Serves: 4

Prep time: 10 mins

Total time: 20 mins

Recipe photograph by Andrew Burton

Greek halloumi wraps

These Greek halloumi wraps will feed a hungry crowd at your next BBQ

Serves: 4

Prep time: 10 mins

Total time: 20 mins

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Vegetarian BBQ Cheese Halloumi

Nutritional information (per serving)

Calories

562Kcal

Fat

28gr

Saturates

15gr

Carbs

52gr

Sugars

6gr

Fibre

5gr

Protein

23gr

Salt

3.1gr

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Ingredients

1 garlic clove, crushed
125ml Greek yogurt
1 x 225g pack halloumi cheese
1 tbsp olive oil
1 tbsp dried oregano
½-1 tsp dried chilli flakes, to taste
4 large soft tortilla wraps
1 Little Gem lettuce, shredded
150g cherry tomatoes, halved
½ cucumber, halved, seeded and sliced
½ small red onion, thinly sliced
a handful of pitted olives, sliced

Step by step

Mix the garlic and yogurt together with some salt and pepper.
Slice the halloumi into 8 pieces. Brush with oil on both sides, sprinkle with the oregano and chilli flakes, and press on well. Heat a barbecue griddle or hotplate, or use a frying pan if cooking inside.
Sear the halloumi for about 2 minutes each side until marks appear. Warm the tortilla wraps briefly to soften them, either on the barbecue or in the halloumi frying pan.
Divide the garlic yogurt between the wraps, then add some lettuce and 2 slices of hot halloumi to each one. Top with cherry tomatoes, cucumber, onion and olives. Bring the bottom up and then fold the sides in tightly. Serve immediately.

Serve with