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Halloumi souvlaki wraps recipe

Halloumi souvlaki wraps recipe

14 ratings

There's not much tastier than grilled halloumi, wrapped up Greek-style with fresh tzatziki and veggies. So simple to make, this recipe is bound to be a real summer crowd-pleaser. See method

  • Serves 6
  • Takes 1hr 15 plus chilling
  • 508 calories / serving
  • Vegetarian


  • 2 x 225g packs halloumi
  • ½ tbsp olive oil
  • 1 large red onion, thinly sliced
  • 10g fresh flat-leaf parsley, roughly chopped
  • 4 vine tomatoes, quartered and thinly sliced
  • 1 x 200g tub tzatziki
  • 6 Deli Kitchen Greek-style flatbreads
  • ½ tsp smoked paprika
  • ½ lemon
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    28g 39%
  • Saturates

    16g 78%
  • Sugars

    5g 5%
  • Salt

    3.1g 51%

of the reference intake
Carbohydrate 35.1g Protein 27.1g Fibre 6.1g


  1. Cut the halloumi lengthways into 5mm slices and pat dry with kitchen paper. Brush lightly with olive oil and set aside. Mix the onion and parsley in a bowl and arrange the tomatoes on a serving platter. Put the tzatziki in a small serving bowl.
  2. Heat the barbecue until the flames have died down and the coals are white and ashy, or heat a griddle pan until smoking. Grill the halloumi for 1-2 mins each side, turning with tongs or a spatula, until it has grill marks on both sides but is still a bit soft to the touch. Arrange on a serving plate and cover to keep warm.
  3. Heat the flatbreads on the barbecue or griddle for 5 secs each side to just warm through. To assemble, spread a flatbread with tzatziki, avoiding the edges. Top with the halloumi, tomatoes, onion, a pinch of paprika and a squeeze of lemon juice, then wrap up.

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