Grilled Halloumi Wraps Recipe

Halloumi cheese: A semi-hard cheese that grills beautifully without melting, providing a salty and savory flavor.

Whole wheat wraps: These wraps are a healthier alternative to regular wraps, adding a nutty flavor and extra fiber.

Mixed salad greens: A combination of leafy greens that add freshness and a variety of textures to the wraps.

Tomato: Adds juiciness and a slight sweetness to balance the saltiness of the halloumi.

Cucumber: Provides a refreshing crunch and mild flavor.

Red onion: Adds a sharp, tangy flavor that complements the other ingredients.

Olive oil: Used for brushing the halloumi before grilling and as a dressing for the salad.

Lemon juice: Adds a zesty brightness to the salad, enhancing the overall flavor of the wraps.

When grilling halloumi cheese, make sure to brush it with olive oil to prevent sticking and to achieve a beautiful golden crust. Additionally, warming the wraps on the grill not only makes them more pliable for rolling but also adds a subtle smoky flavor that complements the grilled halloumi. For an extra burst of freshness, consider adding a few fresh herbs like mint or parsley to the salad mixture.

• halloumi cheese - Substitute with paneer: Paneer has a similar texture and can be grilled without melting, making it a good alternative.

• halloumi cheese - Substitute with feta cheese: Feta provides a similar salty flavor, though it will not have the same grilling properties.

• whole wheat wraps - Substitute with corn tortillas: Corn tortillas offer a different flavor and are gluten-free, making them suitable for those with gluten intolerance.

• whole wheat wraps - Substitute with lettuce leaves: Lettuce leaves can be used as a low-carb, gluten-free alternative for wraps.

• mixed salad greens - Substitute with baby spinach: Baby spinach provides a similar texture and nutritional profile.

• mixed salad greens - Substitute with arugula: Arugula adds a peppery flavor that can enhance the taste of the wrap.

• tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor, providing a different but complementary taste.

• tomato - Substitute with sundried tomatoes: Sundried tomatoes offer a concentrated, tangy flavor that can enhance the overall taste.

• cucumber - Substitute with zucchini: Thinly sliced zucchini can provide a similar crunch and mild flavor.

• cucumber - Substitute with bell peppers: Bell peppers add a sweet and crunchy texture, making them a good alternative.

• red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to red onions.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is a neutral-tasting oil that can be used for grilling and dressing.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy flavor that can mimic the acidity of lemon juice.

• Allow the grilled halloumi to cool completely before storing. This prevents condensation, which can make the wraps soggy.
• Wrap each halloumi wrap individually in parchment paper or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped halloumi wraps in an airtight container or a resealable plastic bag. This keeps them fresh and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator if you plan to consume the wraps within 2-3 days. This ensures the salad greens and vegetables remain crisp and fresh.
• For longer storage, place the individually wrapped halloumi wraps in a freezer-safe container or bag. This allows you to keep them for up to 2 months without compromising their quality.
• When ready to eat, thaw the frozen halloumi wraps in the refrigerator overnight. This gradual thawing helps maintain the texture of the wraps and vegetables.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed halloumi wraps on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
• Alternatively, you can reheat the wraps in a microwave. Remove any foil or parchment paper, place the wrap on a microwave-safe plate, and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• If you prefer a crispier texture, you can reheat the halloumi wraps on a grill or grill pan. Heat them over medium heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• Preheat your oven to 350°F (175°C). Wrap the grilled halloumi wraps in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.

• Use a microwave for a quicker option. Place the wraps on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are heated evenly.

• Reheat on a stovetop. Heat a non-stick skillet over medium heat. Place the wraps in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until the halloumi is warm and the wrap is slightly crispy.

• For an air fryer, preheat to 350°F (175°C). Place the wraps in the basket and heat for about 3-5 minutes, checking halfway to ensure they are not overcooked.

• If you have a sandwich press or panini maker, preheat it and place the wraps inside. Heat for about 3-4 minutes until the halloumi is warm and the wrap is crispy.

• Grill: Used to cook the halloumi cheese and warm the wraps, providing a nice char and flavor.

• Grill pan: An alternative to the grill, useful for indoor cooking to achieve similar results.

• Brush: Utilized to apply olive oil evenly on the halloumi slices before grilling.

• Knife: Essential for slicing the halloumi cheese, tomato, cucumber, and red onion.

• Cutting board: Provides a safe and clean surface for slicing the ingredients.

• Mixing bowl: Used to combine the salad greens, tomato, cucumber, red onion, olive oil, lemon juice, salt, and pepper.

• Tongs: Handy for flipping the halloumi slices on the grill and handling the wraps.

• Measuring cups: Ensures accurate measurement of the salad greens and other ingredients.

• Measuring spoons: Used to measure the olive oil and lemon juice accurately.

• Serving plate: For assembling and serving the grilled halloumi wraps.

Pre-slice vegetables: Slice the tomato, cucumber, and red onion in advance and store them in the fridge.

Pre-mix salad: Combine the salad greens, tomato, cucumber, and red onion with olive oil and lemon juice beforehand.

Preheat grill: Start preheating your grill or grill pan while you prepare the ingredients.

Batch grill halloumi: Grill all the halloumi slices at once to save time.

Warm wraps together: Warm multiple wraps on the grill simultaneously.