Halloumi and Roasted Veg Wraps
These meat-free wraps feature grilled halloumi and roasted Mediterranean veggies, wrapped in tortillas and finished with tzatziki.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Keyword: dinner recipe, easy dinner recipe, meat-free dinner recipe, quick dinner recipe, weeknight dinner recipes
Servings: 1
For the Roasted Veggies:
- 2 bell peppers any color, sliced
- 1 large zucchini sliced into half-moons
- 1 red onion sliced
- 1 tablespoon olive oil
- 1 clove garlic minced
- salt and pepper to taste
- 1 teaspoon dried oregano optional
For the Wraps:
- 8 oz halloumi cheese sliced
- 4 large tortilla wraps
- ½ cup tzatziki sauce
- fresh parsley (optional for garnish)
Preheat oven to 425°F. Toss bell peppers, zucchini, and onion with olive oil, garlic, oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway.
While veggies roast, heat a skillet over medium heat. Sear halloumi slices for 2–3 minutes per side, until golden brown.
Warm the wraps in a dry skillet or microwave for 10–15 seconds until pliable.
To assemble, divide roasted veggies and halloumi between the wraps. Drizzle each with tzatziki.
Fold in the sides and roll up tightly. Slice in half and serve warm.
Storage: Store veggies and halloumi in separate airtight containers in the fridge for up to 3 days.
Reheating: Reheat in a skillet or microwave before assembling the wraps.
Top Tips: Don’t overcrowd the pan—roast veggies in a single layer for the best texture. Prep ahead by roasting veggies and slicing halloumi earlier in the day. Taste and adjust your tzatziki with lemon or herbs for maximum flavor.