Mediterranean Greek Halloumi Wraps with Tzatziki Sauce
If you love Greek flavors and want a quick yet satisfying vegetarian meal, these Halloumi Wraps with Tzatziki are a winner. Halloumi is a salty, firm cheese that crisps beautifully when seared, making it a hearty substitute for meat. Paired with fresh vegetables, warm pita, briny olives, and creamy homemade tzatziki, these wraps are fresh, flavorful, and perfect for lunch, dinner, or even meal prep.
Time
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
For the Halloumi Wraps:
8 oz halloumi cheese, sliced into ½-inch slabs
1 tbsp olive oil
4 pita or flatbreads, warmed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ cup Kalamata olives, pitted & halved
½ cup fresh lettuce or spinach leaves
For the Tzatziki Sauce:
1 cup plain full-fat Greek yogurt
½ cucumber, grated & squeezed of excess water
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped (optional)
1 tbsp olive oil
Juice of ½ lemon
Salt & black pepper, to taste
Instructions
Make the tzatziki:
In a bowl, combine Greek yogurt, grated cucumber (squeezed dry), garlic, dill, mint, olive oil, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
Cook the halloumi:
Heat olive oil in a nonstick skillet over medium-high heat.
Add halloumi slices and cook for about 2–3 minutes per side, until golden brown and crispy. Remove from heat.
Assemble the wraps:
Warm pita or flatbreads.
Spread a generous layer of tzatziki onto each wrap.
Top with lettuce or spinach, diced cucumber, tomatoes, onion, olives, and seared halloumi.
Wrap and serve:
Fold or roll the pita to enclose the filling.
Serve immediately with extra tzatziki on the side.
Tips & Variations
Grill the halloumi: Instead of pan-searing, grill the halloumi slabs for a smokier flavor and nice char marks.
Make it spicy: Add a sprinkle of red chili flakes or drizzle of harissa inside the wrap for extra heat.
Swap the base: Use whole wheat wraps, lavash, or even lettuce leaves for a lighter option.
Add more veggies: Roasted red peppers, shredded carrots, or sliced avocado add extra texture and flavor.
Protein boost: Add grilled chicken or chickpeas if you’d like more protein alongside the halloumi.
Vegan option: Replace halloumi with marinated and grilled tofu or seitan, and use a plant-based yogurt for the tzatziki.
Make it a bowl: Skip the wrap and serve everything over rice, quinoa, or couscous for a fresh Mediterranean bowl.
Meal prep friendly: Keep the cooked halloumi, chopped veggies, and tzatziki stored separately in the fridge. Assemble wraps just before serving for best freshness.
Q&A
Q: Can I prepare halloumi ahead of time?
A: Halloumi tastes best freshly cooked because it firms up as it cools. You can slice it ahead, but grill or pan-sear just before assembling the wraps.
Q: Can I store leftover tzatziki?
A: Yes, tzatziki can be refrigerated in an airtight container for up to 3 days. Stir before using as it may release some liquid.
Q: What’s the best type of wrap for this recipe?
A: Soft pita or flatbreads work best since they fold easily without tearing. Whole wheat or multigrain wraps are great for extra fiber.
Q: Can I make these wraps gluten-free?
A: Absolutely. Use gluten-free pita or lettuce wraps to keep it gluten-free.
Q: What other sauces work if I don’t want tzatziki?
A: Hummus, baba ganoush, or a simple tahini-lemon sauce are great alternatives.
Nutrition
(per wrap, makes 4 wraps)
Estimated values, may vary by ingredients used.
Calories: ~410
Protein: 17g
Carbohydrates: 38g
Fat: 20g
Fiber: 5g
Calcium: 35% DV
Vitamin C: 25% DV
Conclusion
Mediterranean Greek Halloumi Wraps with Tzatziki Sauce are a satisfying balance of crispy, salty halloumi, refreshing veggies, and creamy tzatziki tucked into soft pita bread. They’re quick enough for lunch, filling enough for dinner, and versatile for meal prep. With their mix of protein, fiber, and healthy fats, these wraps bring the fresh, wholesome flavors of the Mediterranean to your table in less than 30 minutes.