Looking for a meat-free dinner that actually satisfies? These halloumi and roasted vegetable wraps are packed with bold Mediterranean flavors and seriously filling. Think tender roasted peppers, juicy zucchini, and golden halloumi—all bundled into a warm tortilla.

Halloumi is the star here, with its salty bite and perfectly crisp edges from a quick grill or sear. When combined with soft veggies and a tangy drizzle of tzatziki, it creates a craveable mix of textures and flavors. It’s fresh, hearty, and totally satisfying.

The best part? Everything can be prepped in advance and assembled in minutes. Whether you’re feeding vegetarians or just skipping meat for the night, this wrap is a go-to option that pleases everyone at the table.

Servings: 4

Nutrition: 450–550 calories per serving

Ingredients

• Halloumi cheese
• Bell peppers
• Zucchini
• Red onion
• Olive oil
• Garlic
• Tortilla wraps
• Tzatziki sauce
• Salt and pepper
• Optional herbs (e.g., oregano, parsley)

Instructions

• Roast the Vegetables: Toss chopped vegetables with olive oil and seasonings, then roast until tender.
• Cook the Halloumi: Slice and sear halloumi in a pan until golden on both sides.
• Warm the Wraps: Heat tortillas in a dry pan or microwave for easy folding.
• Assemble the Wraps: Layer veggies and halloumi in wraps, then drizzle with tzatziki and roll up.

Substitutions & Variations

• Swap Halloumi: Use feta crumbles (uncooked) or grilled paneer if preferred.
• Try Different Veggies: Eggplant, mushrooms, or cherry tomatoes also roast beautifully.
• Make It Vegan: Sub in tofu and use a dairy-free yogurt sauce instead of tzatziki.
• Add Spice: Sprinkle chili flakes or harissa for extra kick.
• Use Pita or Flatbread: Great alternatives if wraps aren’t on hand.

What Equipment You’ll Need

• Baking sheet
• Large skillet or grill pan
• Cutting board and knife
• Tongs or spatula
• Small bowl (for sauce)

Storage & Reheating Guidelines

• Storage: Store roasted vegetables and halloumi separately in airtight containers in the fridge for up to 3 days.
• Reheating: Reheat halloumi and veggies in a hot skillet or microwave before assembling wraps.

Top Tips

• Don’t Overcrowd the Pan: Roast vegetables in a single layer for even browning.
• Prep Ahead: Chop all veg and make the tzatziki earlier in the day to save time.
• Taste and Adjust: Add extra lemon juice or herbs to the tzatziki for extra zing.

Frequently Asked Questions

• Can I grill the vegetables instead of roasting?
  Absolutely—just keep an eye on them to avoid burning.
• Is halloumi supposed to squeak when you bite it?
  Yes, that’s part of its charm!
• Can I make these wraps ahead of time?
  Yes, but keep the fillings separate until just before serving to avoid soggy wraps.

Related Recipes

• Pesto Gnocchi with Cherry Tomatoes: Soft gnocchi meets fresh, juicy tomatoes and herby pesto for a meat-free, flavor-packed meal.
• Creamy One-Pan Tuscan Chicken: If you’re craving creamy comfort with a protein hit, this chicken dish brings the indulgence.

Food Safety Guidelines

• Refrigerate Promptly: Store leftovers within 2 hours of cooking.
• Reheat Thoroughly: Ensure halloumi is hot all the way through before serving.
• Use Clean Utensils: Avoid cross-contamination when prepping raw and cooked ingredients.