This Halloumi Wrap With Greek Yogurt Sauce is my favorite solution when I need a fast, filling, and flavorful meal that feels a little more exciting than the average sandwich. I love the contrast of the warm, crispy halloumi cheese and the cool, herby yogurt sauce, all bundled up in a soft tortilla. Each bite offers a perfect balance of creamy, salty, crunchy, and fresh. Whether it’s lunch on a busy day or a light dinner, this recipe never lets me down.

Why You’ll Love This Recipe

I find this recipe especially satisfying because it’s both quick and versatile. It comes together in just 30 minutes, making it ideal for busy days when I still want something home-cooked. The salty halloumi provides a hearty base, while the vegetables and yogurt sauce add freshness and creaminess. I also appreciate how easy it is to adapt to different tastes — whether I want to add some heat, extra veggies, or switch up the herbs, it always works.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Greek Yogurt Sauce:

• 180 grams plain Greek yogurt (thick and creamy)

• 2 tablespoons fresh parsley, finely chopped

• 2 tablespoons fresh mint, finely chopped

• 1 garlic clove, minced

• A pinch of salt

• A pinch of black pepper

For The Halloumi Wraps:

• 250 grams halloumi cheese, cut into 12 thick sticks

• 1 little gem lettuce, shredded (can substitute iceberg or baby spinach)

• ¼ English cucumber (about 100 grams), sliced into thin sticks

• ¼ small red onion, thinly sliced

• 1 small bell pepper, sliced into thin sticks (any color works)

• 2 large wheat tortilla wraps (white or whole wheat flour)

Directions

1. I begin by making the Greek yogurt sauce. In a small bowl, I mix the yogurt with finely chopped parsley, mint, and minced garlic. Then I season it with a pinch of salt and black pepper. I set it aside so the flavors can blend while I prep the rest.

2. I cut the block of halloumi into 12 even sticks. In a large non-stick frying pan over medium-high heat, I cook the halloumi sticks, turning occasionally, until all sides are golden brown. This usually takes 5 to 6 minutes.

3. While the halloumi is frying, I prepare the vegetables. I shred the lettuce, and slice the cucumber, red onion, and bell pepper into thin, even pieces for easy wrapping.

4. If the tortillas feel stiff or cold, I warm them for 10–20 seconds in the microwave or about a minute in a low oven. This makes them more flexible and less likely to tear when I wrap them.

5. To assemble, I spread a generous amount of yogurt sauce in the center of each tortilla. I layer on the shredded lettuce, six halloumi sticks per wrap, and then top with sliced cucumber, bell pepper, and red onion.

6. To wrap, I fold up the bottom of the tortilla, then fold in the sides tightly to create a neat, secure wrap. I sometimes add an extra drizzle of the yogurt sauce before serving.

Servings And Timing

This recipe makes 2 large wraps.

• Prep Time: 20 Minutes

• Cook Time: 10 Minutes

• Total Time: 30 Minutes

Variations

I enjoy changing up the ingredients based on what I have available or what I’m in the mood for. Sometimes I skip the herbs in the yogurt and add a drizzle of sweet chili sauce or a squeeze of lime juice instead for a tangy twist. When I want extra crunch or protein, I toss in some crispy chickpeas. Other days, I throw in extras like grated carrots, sun-dried tomatoes, olives, or even jalapeños for some heat. A harissa yogurt sauce also works beautifully in place of the classic Greek version.

Storage/Reheating

Although I prefer to eat these wraps fresh, I often prepare the individual components in advance. I store the fried halloumi, chopped vegetables, and yogurt sauce in separate containers in the fridge. When I’m ready to eat, I reheat the halloumi briefly in a hot pan or microwave, warm the tortillas, and assemble everything fresh. Once assembled, the wrap is best eaten right away to prevent the tortilla from becoming soggy.

FAQs

Can I Rinse Halloumi Before Cooking?

Yes, I can rinse halloumi if I want to reduce its saltiness. I personally enjoy the salty flavor, so I usually skip this step. But if I do rinse it, I always pat it dry with a paper towel before frying to avoid splattering in the pan.

Why Do My Tortillas Tear When I Wrap Them?

Tortillas can crack or tear if they’re too cold or dry. I always make sure they’re warm and pliable before assembling. A quick microwave or low oven heat makes them soft and easy to fold.

Can I Make This Wrap Vegan?

To make a vegan version, I swap the halloumi for grilled tofu or a plant-based cheese alternative. I also use dairy-free yogurt for the sauce. The rest of the ingredients are already vegan-friendly.

What Other Sauces Can I Use?

If I feel like experimenting, I use a harissa yogurt sauce, tahini dressing, or even hummus in place of the Greek yogurt. Each adds a different flavor that complements the halloumi in a unique way.

What Can I Serve With Halloumi Wraps?

I often pair these wraps with potato wedges, a crisp green salad, or even a side of arugula dressed in lemon juice. They’re filling on their own, but adding a side makes it feel like a complete meal.

Conclusion

This Halloumi Wrap With Greek Yogurt Sauce is a dish I turn to again and again for good reason. It’s fast, satisfying, full of flavor, and endlessly adaptable. Whether I’m cooking for myself or preparing lunch for two, I know I’ll end up with something delicious and nourishing. It’s the kind of meal that feels fresh and exciting every single time.

Print