If you are looking for a bold, flavour packed vegetarian wrap that feels satisfying, fresh and slightly indulgent, these Halloumi shawarma wraps are exactly what you need. They are crispy, creamy, herby and loaded with warm Middle Eastern inspired spices that make every bite exciting.
Halloumi shawarma wraps are inspired by classic Middle Eastern street food flavours but reimagined in a simple vegetarian way. The combination of warm spices, crispy baked halloumi cheese, fresh herbs and creamy garlic yoghurt creates balance in every bite. They are perfect for quick dinners, casual sharing or easy entertaining while still feeling vibrant, comforting and full of texture.
This was inspired by my other halloumi recipes including my katsu curry halloumi wraps and crispy halloumi wraps where the halloumi is crispy in both. This one is a fun recipe to enjoy as an alternative halloumi wrap..
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Ingredients
Halloumi – Halloumi is the star of these Halloumi shawarma wraps. It holds its shape beautifully when baked and becomes chewy, salty and crisp at the edges. I like to peel it into strips rather than slice it because it creates a shawarma style texture that feels much more authentic and catches the seasoning better.
Shawarma seasoning – This spice blend gives the Halloumi shawarma wraps their signature warmth. Smoked paprika brings depth, cumin adds earthiness, coriander gives citrus notes, cinnamon adds subtle sweetness, and garlic ties everything together. This mix makes the halloumi taste slow cooked even though it is quick. (quantities for how to make your own are on recipe card).
Olive oil – Olive oil helps the spices bloom and encourages browning in the oven so the halloumi crisps rather than dries out.
Greek yoghurt – The yoghurt gently coats the halloumi and helps the spices cling. I love using yoghurt here because it keeps the halloumi tender and stops it becoming rubbery while baking.
Red onion – Red onion adds sharpness and crunch. Letting it sit in lemon softens the bite and makes it slightly pickled, which balances the richness of the halloumi.
Sumac – Sumac brings a bright, tangy flavour that lifts the whole wrap. It adds that restaurant style finish that makes Halloumi shawarma wraps taste special.
Lemon juice – Lemon adds freshness and cuts through the saltiness of the cheese. It keeps everything light and vibrant.
Tomatoes and cucumber – These add juiciness and crunch. They stop the wraps feeling heavy and bring contrast to the warm halloumi.
Fresh herbs – Parsley and dill add freshness and aroma. I especially love dill here because it works beautifully with yoghurt and lemon.
Lettuce – Lettuce adds crunch and helps layer texture into the Halloumi shawarma wraps.
Garlic yoghurt or garlic sauce – This is the creamy element that ties everything together. It cools the spices and makes each bite rich and comforting. I always add extra because it is never a bad idea.
Flatbreads – Soft flatbreads wrap everything up and soak up the sauce. Warm bread makes a huge difference to the final result. You can also make your own homemade flatbread.
See recipe card for quantities.
Instructions
Video
- Step 1: Preheat your oven to 180C or 350F. Line a baking tray with parchment paper. Thinly slice the red onion and place it in a bowl with sumac and lemon juice. Let it sit for 5 to 10 minutes to soften and lightly pickle. While it rests, chop the tomatoes, cucumber, parsley and dill. Add everything to the bowl, season with salt and pepper, and mix well. Set aside.
- Pat the halloumi dry using kitchen paper. Using a Y shaped peeler, gently peel the halloumi into long strips from top to bottom. Laying it flat on the board helps keep the strips even. If some pieces break, simply start from another side or slice the remaining piece as thinly as possible.
- Step 3: Add the halloumi strips to a bowl with Greek yogurt, olive oil and the shawarma spices. Toss gently so the strips stay intact and evenly coated.
- Step 4:Spread the halloumi out on the tray as much as possible. Cover loosely with foil or another tray. Bake for 8-10 mins covered, then remove the cover and bake for another 3-5 minutes until lightly golden, (keep an eye on it and don't let it get too crispy as it will harden slightly when cooled). Remove from the oven and rest for 2 minutes so the halloumi firms up slightly.
5. Step 5: Warm the flatbreads. Spread garlic yoghurt over the base, add lettuce, spoon over the tomato and cucumber salad, then top with a generous handful of the baked halloumi. Finish with extra sauce and herbs if you like. Serve immediately while warm or optionally toast in a pan with a little oil.
Hint: Peeling the halloumi rather than slicing it creates uneven edges that crisp better in the oven. These ridges catch the seasoning and sauce, giving a more authentic shawarma texture and preventing the halloumi from feeling flat or rubbery.
Substitutions
Halloumi – Use firm tofu for a vegan option or paneer for a similar salty, squeaky texture.
Shawarma seasoning – Swap for ras el hanout for deeper warmth or a mix of paprika, cumin and allspice for a simpler flavour base.
Olive oil – Use avocado oil for a higher smoke point or rapeseed oil for a neutral finish.
Greek yoghurt – Replace with dairy free yoghurt for a vegan version or labneh for extra richness.
Red onion – Use shallots for a milder sweetness or white onion for a sharper bite.
Cucumber – Swap for diced courgette ribbons for softness or radish for extra crunch and peppery freshness.
Tomatoes – Use roasted red peppers for a sweeter, smoky flavor or sun-dried tomatoes for an intense, concentrated burst of taste.
Sumac – Replace with lemon zest for brightness or pomegranate molasses for sweet tang.
Parsley – Swap with coriander for citrus notes or chives for mild onion flavour.
Variations
Spicy halloumi shawarma wraps - Add chilli flakes, harissa, hot sauce or hot honey to the halloumi before baking. Finish with extra chilli sauce in the wrap for heat lovers who want a bold, fiery version that still keeps the creamy, fresh balance.
Mediterranean style wraps - Add olives, roasted red peppers and extra lemon zest to the salad. Swap garlic yoghurt for tzatziki to give the wraps a brighter Mediterranean flavour profile that feels fresh and summery.
Vegan shawarma wraps - Use firm tofu or roasted aubergine instead of halloumi. Marinate well in spices and olive oil. Replace yoghurt sauce with garlic tahini or dairy free yoghurt for a fully plant based option.
Equipment
Oven tray
Storage
Halloumi shawarma wraps are best enjoyed fresh but individual components can be stored separately. Cooked halloumi can be kept in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer to restore texture, as microwaving can make it rubbery.
The salad mixture can be stored for up to two days, though it will soften as it sits due to the lemon. Store it in a sealed container and drain excess liquid before serving.
Garlic yoghurt sauce should be stored in the fridge in an airtight jar and used within three days. Always assemble wraps just before eating to prevent sogginess. Flatbreads should be kept sealed at room temperature or frozen if needed.
Top Tip
Always spread the halloumi out well on the tray. Overcrowding traps steam which stops browning. Space allows heat to circulate properly and gives you golden edges with a soft centre.
FAQ
Shawarma is a popular Middle Eastern street food made from marinated meat cooked on a vertical rotisserie. The meat is slowly roasted, shaved thinly, and traditionally served in flatbread with sauces, vegetables, and pickles.
Cooked halloumi shawarma should be cooled quickly, stored in an airtight container, and kept in the fridge for up to three days. It should not be left at room temperature for more than two hours.
A shawarma typically includes spiced meat or vegetarian protein, flatbread, garlic sauce or tahini, fresh vegetables, pickles, herbs, and sometimes fries for added texture and flavour.
Related
Looking for other recipes like this? Try these:
Halloumi
These are my favorite Halloumi dishes if you like this recipe:
Recipe
Halloumi Shawarma Wraps
Equipment
- Potato peeler
- mixing bowls
- Oven tray
Ingredients
- 220 g halloumi
- 1-2 teaspoon shawarma seasoning or ½ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon ground coriander, ¼ teaspoon cinnamon, ½ teaspoon garlic powder and a pinch black pepper
- 1 tablespoon olive oil
- 1 level tbsp greek yoghurt
Toppings
- ½ red onion thinly sliced
- ½ cucumber diced
- 100 g tomatoes diced
- 1 teaspoon sumac
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- ½ lemon juice
- Chopped lettuce
- black pepper
- 2 tablespoon Garlic yoghurt / sauce or garlic mayo / garlic mixed with greek yoghurt
- 2-3 flatbreads
Instructions
- Preheat your oven to 180C or 350F. Line a baking tray with parchment paper. Thinly slice the red onion and place it in a bowl with sumac and lemon juice. Let it sit for 5 to 10 minutes to soften and lightly pickle. While it rests, chop the tomatoes, cucumber, parsley and dill. Add everything to the bowl, season with black pepper, and mix well. Set aside.½ red onion, ½ cucumber, 100 g tomatoes, 1 teaspoon sumac, 1 tablespoon chopped parsley, 1 tablespoon chopped dill, ½ lemon, black pepper
- Pat the halloumi dry using kitchen paper. Using a Y shaped peeler, gently peel the halloumi into long strips from top to bottom. Laying it flat on the board helps keep the strips even. If some pieces break, simply start from another side or slice the remaining piece as thinly as possible.220 g halloumi
- Add the halloumi strips to a bowl with Greek yoghurt, olive oil and the shawarma spices. Toss gently so the strips stay intact and evenly coated.1-2 teaspoon shawarma seasoning, 1 tablespoon olive oil, 1 level tablespoon greek yoghurt
- Spread the halloumi out on the tray as much as possible. Cover with foil or another tray. Bake for 10 minutes covered, then remove the cover and bake for another 3-5 minutes until lightly golden (keep an eye on it and don't let it get too crispy as it will harden when cooled). Remove from the oven and rest for 2 minutes so the halloumi firms up slightly.
- Warm the flatbreads. Spread garlic yoghurt over the base, add lettuce, spoon over the tomato and cucumber salad, then top with a generous handful of the baked halloumi. Finish with extra sauce and herbs if you like. Serve immediately while warm or optionally toast in a pan with a little oil.Chopped lettuce, 2 tablespoon Garlic yoghurt / sauce, 2-3 flatbreads
