Grilled Halloumi Wrap

Don't Make These Mistakes

Dry the cheese. Everything else about this is forgiving and that is not.

Build and eat immediately. Halloumi left five minutes is a different, worse ingredient.

A dry pan, not an oiled one — halloumi carries plenty of its own fat.

Cooking Grilled Halloumi Wrap

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the cabbage, carrot and spring onions with the lemon juice, oil and salt, and scrunch it with your hands for 30 seconds. Set aside — it softens while you cook.

   Mark done Start 30 sec timer

2. Mix the yoghurt with the garlic, lemon juice and salt.

   Mark done

3. Pat the halloumi slices completely dry on both sides with kitchen paper. This matters more than anything else here.

   Mark done

4. Toss them with the oil, oregano and pepper.

   Mark done

5. Heat a dry griddle or heavy frying pan over medium-high until properly hot. Lay the halloumi in without crowding and cook 2 to 3 minutes a side, undisturbed, until deep golden with dark bars.

   Mark done Start 2 min timer

6. Warm the flatbreads for 20 seconds a side in the same pan.

   Mark done

7. Fold the herbs through the slaw.

   Mark done

8. Spread each flatbread with garlic yoghurt, add slaw, then the hot halloumi, then a drizzle of chilli sauce, and roll tightly.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Why the Method Works

Halloumi is stored in brine and comes out wet, and wet cheese in a hot pan steams and goes rubbery instead of browning. Patting it properly dry and giving it a dry, hot pan is the difference between the golden, squeaky version and the pale, chewy one. It also needs to be eaten within a few minutes of cooking: as halloumi cools its proteins tighten and it turns from pleasantly squeaky to genuinely tough, which is why the wraps get built the moment it leaves the pan.

Leftovers, Reheating and Keeping

The slaw and yoghurt keep 3 days refrigerated. Cook the halloumi to order; it does not reheat.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good With

• A cold Assyrtiko
• Chips with oregano and lemon
• Olives

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (most of the energy comes from foods with no recorded source). Why some recipes have none.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.