Haloumi Wrap is quick easy and delicious! Using haloumi cheese, healthy wraps and salad, this recipe will make all of your dreams come true!
- Quick and easy: grab the ingredients and get to it. This recipe involves simple steps and it comes together quickly
- High protein: Haloumi cheese is a perfect meatless recipe that packs a punch with flavour and texture.
- Taste, texture and flavour: The combination of the salty cooked cheese with simple salad ingredients and a pumpkin dip all rolled up together in a wrap is seriously SO GOOD!
- Lunch box friendly: meal prep this on the weekends and take it for lunch during the week!
Top tip: if preparing in advance, keep the filling ingredients separate from the wrap and sauce to avoid them getting soggy!
The ingredients for this recipe are simple and easy to find at the local shops. They are set out in the photo below so you can see exactly what you need:
As you can see, we have:
- haloumi cheese: this is a thick, salty cheese that cooks very well!
- whole wheat wraps: these are healthy, high in fiber and keep you full for longer!
- spinach: this is an easy salad ingredient, requiring very little prep time!
- sun-dried tomatoes: these add taste and texture and are a great alternative to fresh tomatoes!
- reserved sun-dried tomato oil: this is simply the olive oil mixture from the sun dried tomatoes. It is full of flavour!
- pumpkin dip (or your favourite spread)
- salt and pepper: we use just a small amount of these to season the salad
Top tip: For the spread, you can use your favourite dip or try Greek Yoghurt, hommus or pesto!
Here are the step by step instructions to make the recipe:
- add spinach leaves (Photo 1)
- sun-dried tomatoes (Photo 2)
- salt and pepper (Photo 3)
- stir to combine (Photo 4)
Top tip: Use sun-dried tomato 'strips' if you can as these will save time on chopping the full ones up!
Once the salad has been combined, set it aside so we can make the rest of the wrap filling.
Healthy haloumi wrap instructions
- use a knife to slice the haloumi into thin pieces (Photo 5)
- brush pan lightly with reserved sun-dried tomato oil (Photo 6)
- place slice cheese down on pan, repeat for each slice (Photo 7)
- cook for approx 4 mins on one side, then flip and cook the other wise (Photo 8)
A handy tip I like to use when cooking haloumi is to sprinkle a little flour onto the cheese as it is cooking. If you are cooking at a high heat, this works to ensure it doesn't melt into a liquid pool!
- lay wraps flat ready to fill (Photo 9)
- spread each wrap with pumpkin dip or your favourite spread (Photo 10)
- add salad in the centre of the wrap (Photo 11)
- place cooked haloumi cheese on top of the salad (Photo 12)
Top tip: To roll the wraps, you can either roll each end in an roll over once or twice, or simply roll one end in an roll each side in for an open top 'can see what's in it' type wrap.
Another handy tip is to not over fill your wraps! Doing so makes them a lot harder to 'wrap'.
You can even use cling wrap to prepare these for meal prep and to keep them fresh for non same day eating!
Frequently asked questions
What is haloumi?
Haloumi (also known as halloumi) is a cheese that has a salty taste and firm texture.
It is used in salads, sandwiches, breakfast recipes and tastes seriously amazing when cooked!
Haloumi is the star of the show in this wrap and we use simple flavours to compliment it as well as your favourite sauce or spread for the pista resistance that brings it all together.
Haloumi is best served warm or hot and fresh from the stove!
What does halloumi go well with?
Haloumi goes well with just about anything!
Some simple combinations are haloumi with the following:
- sweet chilli sauce
These tips are to help you master this recipe from the 1st time you make it:
- reserve the sun-dried tomato oil so you can cook the cheese with that and not use additional oil
- purchase sun-dried tomato strips if you can find them (already cut up sun-dried tomatoes)
- if cooking at a high heat, dust a little flour over the cheese to absorb some of the wet surface
- make the salad in advance but only roll wraps when ready to eat to keep the haloumi warm for the filling
- experiment with your favourite dip for the spread!
- To keep it interesting, I like to vary the spread when I make this wrap.
The sun-dried tomatoes are the perfect filling ingredient to compliment the cooked haloumi.
They are quick to prepare (only need to drain) and have a lusciously rich Mediterranean taste about them!
For easy vegetarian lunch ideas, check out the following suggestions:
- Pumpkin Frittata
- Zucchini Slice Muffins
- Zucchini Parmesan Muffins
- Cheese and Onion Sandwich
- Baked Bean Toastie
I would love to hear you feedback in the comments below. Please let me know if you make the recipe.
- 250 grams haloumi cheese Note 1
- 2 cups spinach Note 2
- 280 grams sun-dried tomatoes Note 3
- 1 tablespoon sun-dried tomato oil Note 4
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup pumpkin dip Note 5
- 4 wholegrain wraps
- Haloumi Wrap
- Use kitchen scissors to chop sun-dried tomatoes into small pieces (strips) Note 3
- Add spinach leaves and sun-dried tomatoes to a medium size mixing bowl. Season with salt and pepper, then stir to combine.
- Use a knife to cut the haloumi into thin slices
- Brush a fry pan with a little of the sun-dried tomato oil
- Place sliced haloumi onto oiled fry pan, turn heat on to medium-low and use a pastry brush the top side of the cheese with a little of the oil
- Cook the haloumi for 4 mins each side, dust with a little flour if needed, flip and cook other side
- Remove haloumi from heat and rest on paper towel
- Use a butter knife to spread each wrap with pumpkin dip
- Add salad to centre of wrap,,place cooked haloumi slices on top and dollop more dip if desired.
- Fold each each end of the wrap in towards the middle, roll to close the fold. Let them sit for a minute and the use a knife to cut in half.
- Note 1 Haloumi is a thick, firm, salty cheese. It will be with the other cheese in the fridge section of the store. It can be expensive but you don't need a lot. A small block is enough to make 4 of these wraps.
- Note 2 You can alternate rocket leaves (arugula) for the spinach if you wish.
- Note 3 If you want to save time, look for the sun-dried tomatoes that are sold as 'strips'. They will be in a jar with oil. It will save chopping them up. Drain but reserve the oil for we use a little of that to cook the haloumi.
- Note 4 This note relates to the above. The sun-dried tomato oil is (naturally) infused with oil after having absorbed this from the tomatoes during storage. It is PACKED with flavour and is perfect to use instead of olive oil for this recipe. If you purchase sun-dried tomatoes from the deli and they do not come in oil, you can use regular oil to cook the cheese.
- Note 5 There are SO many options for the spread to match this recipe, it is an endless choice. You can try Greek Yoghurt, pesto, hommus, your favourite dip they will all work well!
- Note 6 Whole grain (or mutli grain) wraps are the best and SO healthy!! You can use these or white wraps, whichever is your preference.