Grilled Halloumi & Pepper Wrap

Name: Grilled Halloumi & Pepper Wrap
Total time: 15 min
Yield: 2
Ingredients: 200 g halloumi; 2 large (about 70 g each) wheat tortillas or flatbreads; 100 g roasted peppers from a jar; 2 tbsp (about 30 g) hummus; 1 handful rocket; 10 mint leaves; 1/2 lemon

Halloumi griddled until the stripes go dark, rolled into a warm tortilla with roasted peppers, hummus, mint and a lot of lemon. Fifteen minutes.

VegetarianHigh protein

A wrap cut on the diagonal and standing upright, showing griddled golden halloumi, red roasted pepper strips, pale hummus, rocket and mint inside the warm flatbread.

Servings: 2
Total time: 15 min
Hands-on: 15 min

What you need

Griddle or heavy frying pan
Kitchen paper

Ingredients

200 ghalloumi— cut into 6 slabs
2 large (about 70 g each)wheat tortillas or flatbreads
100 groasted peppers from a jar— drained and patted dry
2 tbsp (about 30 g)hummus
1 handfulrocket
10mint leaves
1/2lemon

How to make it

Pat the halloumi slabs dry on kitchen paper and griddle them in a dry, very hot pan for 90 seconds a side without moving them, until they are striped dark gold.
Squeeze the lemon over the halloumi while it is still in the pan. The acid cuts the saltiness, and it is the single thing that stops a halloumi wrap tasting like a mouthful of cheese.
Warm the tortillas for 20 seconds a side in the same pan — the residual salt and oil season them.
Spread the hummus down the middle of each tortilla, leaving a clear border, then layer the peppers, halloumi, rocket and mint on top.
Fold the bottom up first, then roll from one side, and press the roll seam-side down in the hot pan for 20 seconds to seal it. Eat straight away; halloumi goes squeaky and firm as it cools.

Per serving, roughly

Energy: ~585 kcal
Protein: ~30 g
Carbs: ~36 g
Fat: ~35 g

These are estimates calculated from standard ingredient values. Your numbers will shift with the exact products you buy and with how generously you fill the plate — oil, sauces and cheese move them the most.

Variations

Lower calorie

Use 150 g of halloumi and double the rocket and peppers. About 160 kcal and 13 g of fat less per wrap, with roughly 8 g less protein.

Coach's tip

30 g of protein in a wrap you can make in the time it takes to boil a kettle — but note the 35 g of fat: halloumi is a rich cheese, and this is a meal rather than a light snack. On a training day it sits best two to three hours before the session.

More recipes

Other recipes worth a place in your week.

SnacksProperly Smooth HummusChickpeas simmered a few minutes longer than seems necessary, then blended with tahini and ice water until pale and whipped. Fifteen minutes.MealsGreek Salad with Grilled HalloumiTomatoes salted first so they make their own dressing, chunky cucumber, olives, raw onion and halloumi griddled until the outside squeaks. No lettuce.SnacksTurkey & Avocado WrapSliced turkey, avocado and a mustard-skyr dressing instead of mayonnaise, rolled tight with crisp lettuce and tomato. 33 g of protein, nothing cooked.

General information only, not medical or nutritional advice. If you have a health condition, an allergy, or specific dietary needs, talk to a qualified professional.

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