Halloumi souvlaki wraps recipe
There's not much tastier than grilled halloumi, wrapped up Greek-style with fresh tzatziki and veggies. So simple to make, this recipe is bound to be a real summer crowd-pleaser.
See method- Serves 6
- Takes 1hr 15 plus chilling
- 508 calories / serving
Ingredients
- 2 x 225g packs halloumi
- ½ tbsp olive oil
- 1 large red onion, thinly sliced
- 10g fresh flat-leaf parsley, roughly chopped
- 4 vine tomatoes, quartered and thinly sliced
- 1 x 200g tub tzatziki
- 6 Deli Kitchen Greek-style flatbreads
- ½ tsp smoked paprika
- ½ lemon
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Shop ingredientsEach serving contains
- Energy
- 2120kJ 508.0kcal
- Fat
- 28g
- Saturates
- 16g
- Salt
- 3.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 35.1gProtein 27.1gFibre 6.1g
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- Cut the halloumi lengthways into 5mm slices and pat dry with kitchen paper. Brush lightly with olive oil and set aside. Mix the onion and parsley in a bowl and arrange the tomatoes on a serving platter. Put the tzatziki in a small serving bowl.
- Heat the barbecue until the flames have died down and the coals are white and ashy, or heat a griddle pan until smoking. Grill the halloumi for 1-2 mins each side, turning with tongs or a spatula, until it has grill marks on both sides but is still a bit soft to the touch. Arrange on a serving plate and cover to keep warm.
- Heat the flatbreads on the barbecue or griddle for 5 secs each side to just warm through. To assemble, spread a flatbread with tzatziki, avoiding the edges. Top with the halloumi, tomatoes, onion, a pinch of paprika and a squeeze of lemon juice, then wrap up.
- See more Halloumi recipes
