Grilled Halloumi Wraps

Warm flour tortillas filled with golden seared halloumi, crisp cucumber, juicy tomatoes, lettuce, and a bright lemon-yogurt sauce.

Prep: 15 min · Cook: 8 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 ounces halloumi cheese
• 4 10-inch flour tortillas
• 1 medium cucumber
• 2 medium roma tomatoes
• 4 leaves romaine lettuce
• 0.75 cup plain greek yogurt
• 1 medium lemon
• 1 tablespoon olive oil
• 1 clove garlic
• 0.5 teaspoon dried oregano
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Stir the yogurt, finely grated garlic, zest and juice of half the lemon, oregano, and a pinch of black pepper in a small bowl. Taste before adding salt, since halloumi is naturally salty. (about 3 min)
2. Cut the halloumi into 1/2-inch-thick slices. Slice the cucumber and tomatoes, and tear the lettuce into bite-size pieces. Cut the remaining lemon half into wedges. (about 5 min)
3. Heat the olive oil in a large nonstick skillet over medium heat. Add the halloumi and cook until well browned, about 2 to 3 minutes per side. Remove from the heat when the cheese is golden on both sides and hot throughout. (about 6 min) — Medium heat
4. Warm the tortillas in the same skillet for about 20 seconds per side, or until flexible. (about 2 min) — Medium heat
5. Spread the lemon-yogurt sauce over each tortilla. Layer with lettuce, cucumber, tomatoes, and warm halloumi. Fold in the sides, roll tightly from the bottom, and serve with lemon wedges. (about 2 min)