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Colorful Wraps with Grilled Halloumi and Mint-Yogurt Sauce - photo 1
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Colorful Wraps with Grilled Halloumi and Mint-Yogurt Sauce

Pikantne Takeaway Dishes Vegetarian Dishes Dinners 40 min Easy 4 wyświetleń ~47.29 PLN - (0)
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Description

Here’s a recipe for the perfect lunch to go – fresh, filling, and incredibly appetizing. Colorful wraps with grilled halloumi cheese are a Mediterranean-inspired dish that combines a wealth of flavors and textures. The salty, springy, and beautifully browned halloumi cheese is the heart of the dish, perfectly complementing the creamy hummus, crunchy fresh vegetables, and refreshing homemade sauce made with Greek yogurt and fresh mint. Each bite is an explosion of freshness – from the sweetness of red bell pepper, through the mild sharpness of onion, to the coolness of cucumber and aromatic mint. The wraps are not only delicious but also look beautiful, making them perfect for a lunchbox, picnic, or as a quick, healthy dinner. They are easy to transport and can be eaten without cutlery, making them an excellent choice for people on the go.

Składniki (15)

Servings:
4
  • Wheat tortilla 5.3 szt.
  • Halloumi cheese 225 g
  • Classic Hummus 100 g
  • Red bell pepper 1.1 szt.
  • Greenhouse cucumber 150 g
  • Salad mix 100 g
  • Red onion 50 g
  • Olive oil 15 ml
  • Greek yogurt 100 g
  • Fresh mint 1 pęczek
  • Garlic 1 ząbek
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~47.29 PLN (11.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and sauce

1

Start by preparing all the vegetables. Rinse the bell pepper and cucumber thoroughly under running water. Cut the bell pepper in half, remove the seeds and white membranes, then slice the flesh into thin strips about 5-7 cm long. Slice the cucumber (if it has thin skin, you don't need to peel it) into thin half-moons. Peel the red onion and slice it into very thin feathers. Rinse the salad mix and dry it thoroughly, for example using a salad spinner.

Ingredients: Red bell pepper, Greenhouse cucumber, Red onion, Salad mix
Use a sharp chef's knife and a stable cutting board. Evenly chopping the vegetables not only looks more appealing but also makes the wrap easier to eat. Thoroughly drying the lettuce will prevent the tortilla from getting soggy.
2

Prepare the mint-yogurt sauce. Wash the mint leaves, dry them, and chop them very finely. Peel the garlic and press it through a garlic press or grate it on the smallest grater. In a small bowl, place the Greek yogurt, add the chopped mint, garlic, and freshly squeezed lemon juice. Season everything with salt and freshly ground pepper. Mix everything thoroughly with a small whisk or spoon until you achieve a smooth, uniform sauce. Taste and add more salt or lemon juice if needed.

Ingredients: Greek yogurt, Fresh mint, Garlic, Lemon juice, Salt, Black pepper
If you don't have a garlic press, you can finely chop the garlic and then mash it on a cutting board with a little salt using the flat side of a knife – this will give you a smooth paste. The sauce can be prepared in advance and stored in the refrigerator in a sealed jar.

Grilling halloumi

3

Remove the halloumi cheese from the packaging and dry it very thoroughly with a paper towel. This is a key step that will ensure the cheese browns nicely instead of cooking. Cut the cheese into slices about 1 cm thick. Slices that are too thin may fall apart while grilling.

Ingredients: Halloumi cheese
Do not skip drying the cheese! A moist surface will splatter in hot fat and make it difficult to achieve appetizing, golden stripes.
4

Preheat a grill pan (or a regular non-stick pan) over medium-high heat. Once the pan is hot, add a tablespoon of olive oil and spread it evenly across the surface with a brush. Place the halloumi slices in the pan, leaving small gaps between them. Cook for about 2-3 minutes on each side, until the cheese has clear golden-brown stripes and becomes soft in the middle. Remove from the pan and set aside on a plate.

Ingredients: Halloumi cheese, Olive oil
The best option is a heavy cast iron grill pan. Do not grill the cheese for too long, as it will become hard and rubbery once it cools down. If you don't have a large enough pan, fry the cheese in batches.

Assembling the wraps

5

To make the tortillas more flexible and tastier, heat them up. You can do this in a dry, clean skillet, heating each tortilla for about 15-20 seconds on each side until it becomes warm and soft. Alternatively, wrap a stack of tortillas in a damp paper towel and heat in the microwave for 30 seconds.

Ingredients: Wheat tortilla
Be careful not to heat the tortilla for too long, as it will become stiff and brittle, making it impossible to roll. It should be just warm and flexible.
6

It's time to assemble the wrap. Place the warm tortilla on a clean surface. Spread a generous tablespoon of hummus in the center, leaving about a 2-3 cm margin around the edges. On the hummus, layer a handful of mixed greens. Then, evenly distribute strips of bell pepper, slices of cucumber, and onion slivers. On top of the vegetables, place 3-4 warm slices of grilled halloumi. Drizzle generously with the prepared mint-yogurt sauce. If using, sprinkle with chili flakes now.

Ingredients: Wheat tortilla, Classic Hummus, Salad mix, Red bell pepper, Greenhouse cucumber, Red onion, Halloumi cheese, Chili flakes
Don't overdo it with the filling. Too many ingredients will make the wrap difficult to roll and may cause it to fall apart while eating. Distribute the ingredients more towards the center and the bottom of the tortilla.
7

Now the most important moment – rolling. First, fold the bottom edge of the tortilla up, covering part of the filling. Next, while holding the bottom flap, fold in the left and right sides of the tortilla. Finally, starting from the bottom, roll the wrap tightly into a cylinder, making sure the side flaps stay inside. This way, the filling won't fall out from the bottom.

The key is to roll tightly. Use your fingers to press the filling while rolling. If you're making a wrap to go, you can roll it directly on a piece of parchment paper, which will help maintain its shape and make it easier to eat.
8

You can serve the wraps immediately, cut in half at a sharp angle, which will beautifully showcase the colorful filling. If you're packing them to go, wrap each wrap tightly in parchment paper or aluminum foil. Repeat the folding and rolling process for the remaining three tortillas.

For cutting wraps, use a very sharp serrated knife (e.g., a bread knife) to achieve a clean cut without crushing the filling.

Fun Fact

💡

Halloumi cheese comes from Cyprus and has been traditionally produced for hundreds of years. Its unique feature is its very high melting point, which means that unlike most cheeses, it does not melt when fried or grilled, but instead develops a delicious, crispy crust.

Best for

Lunch do pracy lub szkoły Piknik Szybka i zdrowa kolacja Posiłek w podróży

Tips

🍽️ Serving

Wraps can be served immediately while still warm, with crispy halloumi cheese. If you are preparing them to go, wrap them tightly in parchment paper or aluminum foil, which will help maintain their shape. Cutting the wrap in half at an angle not only makes it easier to eat but also beautifully showcases the colorful filling.

🥡 Storage

Ready wraps are best eaten within 4-6 hours. If stored longer in the fridge, they may become soggy from the sauce and vegetables. To prepare them in advance, store all ingredients (chopped vegetables, sauce, fried halloumi) separately in airtight containers in the fridge. Assemble the wrap just before leaving the house. Fried halloumi can be stored in the fridge for up to 2 days and reheated in a pan.

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