Grilled Halloumi Veggie Wraps

It’s hard to explain but the smell of grilled halloumi in a warm kitchen takes me straight back to summer evenings… windows open, light just starting to fade, and a sense of slowing down after a day that moved too quickly. There’s something especially satisfying about these grilled halloumi veggie wraps – maybe it’s the lovely squeak of the cheese as you bite in, or maybe it’s those tender vegetables, still slightly warm, tucked into a soft tortilla. Either way, this is the kind of meal you make once and then find yourself craving again much sooner than you expected.

Why You’ll Crave It

• Halloumi grills beautifully – golden and crisp on the outside, warm and chewy inside
• Fresh vegetables keep it light but still deeply satisfying
• The lemon-garlic marinade gives everything a quiet brightness (you’ll notice it most around the second bite)
• Simple to prepare, quick to cook – even on a weeknight when you’re not really in the mood
• Very easy to adjust depending on what veggies are hanging out in your fridge that day

The first time I made these, I ate one standing over the stove and then made another right away – I hadn’t even planned dinner… it just happened.

What You’ll Need

• Halloumi cheese: about 250g, sliced into planks roughly 1 cm thick (don’t stress over perfect size)
• Olive oil: 2 tablespoons, the good kind if you have it – it doesn’t hide here
• Lemon juice: 1 tablespoon, fresh always makes a difference
• Garlic: 1 clove, finely minced or smashed with the flat side of a knife
• Zucchini: 1 small, thinly sliced into rounds or half-moons
• Red bell pepper: 1 small, cut into slim strips
• Cherry tomatoes: 150g, halved… try not to snack on them all while prepping
• Tortillas: 4 large flour tortillas, warmed slightly so they bend without breaking
• Fresh mint: a small handful, chopped (too much and it takes over… just enough and it lifts everything)

Easy How-To

Prepare the Marinade

In a medium bowl, whisk together the olive oil, lemon juice, a pinch of salt, cracked black pepper, and the minced garlic. Nothing fancy here, just stir until it’s emulsified enough to coat the cheese.

Marinate the Halloumi

Add your sliced halloumi to the bowl and gently turn the pieces so they’re well coated. Let it sit for at least 10 minutes. You can push on to prep your vegetables while it sits. I usually give it a little longer if I’m not in a rush – even 30 minutes is better.

Grill the Halloumi

Heat a grill pan over medium heat until hot enough that a drop of water skitters. Place the halloumi slices on (you should hear a quiet sizzle) and let them cook 3 to 4 minutes on each side. You’re looking for golden brown and maybe a tiny bit blistered.

Sauté or Grill the Veggies

In the same pan or a new one, add a small drizzle of olive oil and toss in your zucchini and red pepper with a little salt. Cook just until tender, 5 minutes or so – they should get soft but still hold their shape. Skip this step if you prefer everything raw. Cherry tomatoes go in last if you want them warm – otherwise, keep them juicy and fresh.

Assemble the Wraps

On a slightly warm tortilla, layer grilled veggies, then halloumi, then tomatoes and fresh mint on top. Don’t overfill – it’s tempting but messy.

Wrap and Serve

Fold the sides in first, then roll it up tight like a little sleeping bag. Slice in half if you’d like. Serve warm while the cheese is still soft – it’s not quite the same cold.

Good to Know

• If your tortillas crack when you roll, warm them a bit more – even 15 seconds in a dry pan can help
• Halloumi squeaks when you chew it – totally normal, weirdly delightful
• This recipe is really forgiving… I’ve used spinach instead of mint, added avocado, even tucked in leftover roasted sweet potato once

Serving Ideas

• Serve with a cool yogurt dip – something simple like Greek yogurt with lemon zest, olive oil, and a hint of cumin or za’atar

Top Tricks

• Let the halloumi rest on a paper towel after grilling – the outside crisps better if it cools for just a minute

Frequently Asked Questions

What is halloumi cheese?

Halloumi is a firm, brined cheese that holds up to high heat without melting into a puddle. It’s traditionally made from sheep’s or goat’s milk (sometimes cow’s), and when grilled or pan-fried, it develops a crisp crust with a tender interior. It’s slightly salty and oh so satisfying.

Can I substitute another cheese?

Feta won’t grill well like halloumi does, but you could try paneer or a grilling cheese like queso panela. Each has its quirks – the flavor and texture will be different, but still lovely in their own way.

Can I make them ahead?

You can prep all the elements early (even grill the halloumi), but don’t assemble until right before eating. Tortillas go soggy fast, and nothing’s quite as satisfying as freshly warmed cheese.

How can I add protein?

Halloumi has some protein already, but feel free to add grilled tofu, chickpeas, or even a fried egg for a heartier version.

Are these wraps healthy?

They sure can be – packed with veggies, balanced with protein, and satisfying without being heavy. Just keep an eye on portion size if you’re trying to be mindful.