Grilled Halloumi Wraps Recipe

Halloumi cheese: A semi-hard, brined cheese known for its high melting point, making it perfect for grilling.

Tortilla wraps: Soft, flatbreads that serve as the base for the wraps.

Red bell pepper: Adds a sweet and slightly tangy flavor, along with a vibrant color.

Cucumber: Provides a refreshing crunch to the wraps.

Mixed greens: A blend of leafy greens that add freshness and nutritional value.

Olive oil: Used to brush the halloumi, adding a rich flavor and helping it to grill perfectly.

Dried oregano: A fragrant herb that enhances the flavor of the grilled halloumi.

When grilling halloumi, make sure to use a grill pan with ridges. This will not only give the cheese those beautiful grill marks but also help in achieving a crispy exterior while keeping the inside soft and creamy.

• halloumi cheese - Substitute with paneer: Paneer has a similar texture and can be grilled without melting, making it a good alternative.

• halloumi cheese - Substitute with feta cheese: Feta provides a tangy flavor, though it won't hold up as well on the grill.

• tortilla wraps - Substitute with pita bread: Pita bread can hold the fillings well and offers a slightly different texture.

• tortilla wraps - Substitute with lettuce leaves: For a low-carb option, use large lettuce leaves to wrap the ingredients.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch.

• red bell pepper - Substitute with roasted red peppers: Roasted red peppers add a smoky flavor and soft texture.

• cucumber - Substitute with zucchini: Thinly sliced zucchini can provide a similar crunch and freshness.

• cucumber - Substitute with carrot sticks: Carrot sticks offer a different crunch and a slightly sweet flavor.

• mixed greens - Substitute with spinach: Spinach provides a similar nutritional profile and can be used fresh or lightly wilted.

• mixed greens - Substitute with arugula: Arugula adds a peppery flavor that complements the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point.

• dried oregano - Substitute with dried thyme: Dried thyme offers a slightly different herbal note but works well in Mediterranean dishes.

• dried oregano - Substitute with dried basil: Dried basil provides a sweet and aromatic flavor that complements the other ingredients.

• Allow the grilled halloumi to cool completely before storing. This prevents condensation, which can make the wraps soggy.
• Wrap each tortilla wrap individually in parchment paper or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped halloumi wraps in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to keep them fresh.
• Store the container or bag in the refrigerator. The grilled halloumi wraps will stay fresh for up to 3 days.
• For freezing, follow the same wrapping process. Then, place the individually wrapped wraps in a freezer-safe bag or container.
• Label the bag or container with the date to keep track of storage time. Grilled halloumi wraps can be frozen for up to 2 months.
• To reheat, thaw the wraps in the refrigerator overnight if frozen. Warm them in a dry pan over medium heat or in the microwave for 1-2 minutes until heated through.
• For best results, avoid adding the mixed greens before freezing. Instead, add fresh greens after reheating to maintain their crisp texture.

• Preheat your oven to 350°F (175°C). Wrap each grilled halloumi wrap in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.

• Use a microwave for a quick reheat. Place the wrap on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• For a crispy texture, reheat the wraps in a skillet. Heat a non-stick pan over medium heat and place the wraps in the pan. Cover with a lid and heat for 2-3 minutes on each side until the halloumi is warm and the tortilla is slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the wraps in the basket and heat for about 5-7 minutes, checking halfway to ensure they heat evenly and don't overcook.

• For a toaster oven, preheat to 350°F (175°C). Wrap the halloumi wraps in aluminum foil and place them on the rack. Heat for 10-12 minutes until thoroughly warmed.

• Grill pan: A flat or ridged pan used to grill the halloumi cheese, giving it a nice char and texture.

• Brush: Used to apply olive oil evenly on the halloumi slices.

• Tongs: Handy for flipping the halloumi slices on the grill pan without breaking them.

• Knife: Essential for slicing the red bell pepper and cucumber.

• Cutting board: Provides a safe and clean surface for slicing vegetables.

• Dry pan: Used to warm the tortilla wraps, making them more pliable for wrapping.

• Microwave: An alternative to the dry pan for warming the tortilla wraps quickly.

• Measuring spoons: Ensures accurate measurement of olive oil and dried oregano.

• Serving plate: To assemble and serve the wraps once they are ready.

Prepare ingredients in advance: Slice the halloumi cheese, red bell pepper, and cucumber ahead of time and store them in the fridge.

Use pre-washed greens: Save time by using pre-washed mixed greens from the store.

Warm tortillas together: Stack the tortilla wraps and warm them all at once in the microwave to save time.

Efficient grilling: Use a large grill pan to cook all the halloumi slices at once instead of in batches.