If you are looking for a bold, flavour-packed vegetarian wrap, these halloumi gyros are the answer. Inspired by classic Greek street food, these halloumi gyros combine crispy baked halloumi, fresh salad, creamy tzatziki, and golden fries all wrapped in soft flatbread. These halloumi gyros are quick to make, incredibly satisfying, and perfect for weeknight dinners or casual hosting.
Halloumi gyros are a vegetarian twist on classic Greek street food, traditionally made with slow cooked meat shaved into soft flatbreads. Halloumi works beautifully as a substitute thanks to its firm texture and salty flavour. When baked or fried, it develops a golden crust while staying soft inside. Paired with fresh vegetables, creamy tzatziki, and fries, it creates a balanced, satisfying wrap that feels both indulgent and fresh.
This recipe was inspired by my halloumi shawarma which is also a delicious shaved halloumi recipe to try! If you love halloumi, you should also try my Greek Halloumi Burgers.
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Ingredients
Halloumi - The star of these halloumi gyros. Halloumi has a high melting point, which means it holds its shape when cooked. Peeling it into strips creates more surface area for crisping and gives that classic gyros texture.
Olive oil - Adds richness and helps the halloumi develop a golden finish. I like using olive oil here because it enhances the Mediterranean flavour of these halloumi gyros.
Greek yoghurt - Lightly coats the halloumi and helps the spices stick. It also adds a subtle tang and keeps the halloumi from drying out while baking.
Paprika - Brings warmth and a gentle smokiness that complements the salty cheese in these halloumi gyros.
Garlic granules - Adds a savoury depth without overpowering. It evenly distributes flavour through the coating.
Mixed herbs - Gives a subtle herby background that ties everything together in these halloumi gyros.
Salt and pepper - Enhances all the flavours. Go light on salt since halloumi is naturally salty.
Toppings and Fillings
Fries - A must for authentic-style halloumi gyros. They add texture and make the wrap extra satisfying.
Red onion - Thinly sliced for a sharp, slightly sweet crunch that balances the richness.
Cucumber - Adds freshness and a cooling bite which works perfectly in these halloumi gyros.
Tzatziki Sauce - Creamy, garlicky, and refreshing. It ties all the elements of the halloumi gyros together.
Flatbreads - Soft and warm, perfect for wrapping everything up and holding all the fillings.
Instructions
Jump to Recipe for quantitiesStart by preparing your fries according to package instructions or your preferred method. Cook until golden and crisp.
- Step 1: Preheat your oven to 180C. Line a large baking tray with parchment paper. Thinly slice the red onion and chop the cucumber and tomatoes. Set aside so everything is ready for assembling your halloumi gyros. Pat the halloumi block dry using kitchen paper. Using a Y shaped peeler, carefully peel the halloumi into long strips from top to bottom. Keeping it flat on the board helps create even ribbons. If pieces break, simply rotate and continue or slice thinly with a knife.
- Step 2: Add the halloumi strips to a bowl with olive oil, Greek yoghurt, paprika, garlic granules, mixed herbs, salt, and pepper. Gently toss to coat without breaking the strips.
- Step 3: Spread the coated halloumi evenly on the tray. Cover with foil or another tray. Bake for 10 minutes covered, then uncover and bake for another 3 to 5 minutes until lightly golden. Watch closely so it does not overcook. Remove from the oven and let it rest for 1-2 minutes so it firms slightly.
- Step 4: Warm your flatbreads in a pan or oven. To assemble your halloumi gyros, spread tzatziki across the base of each flatbread. Add cucumber and red onion, then layer over the fries. Top with a generous handful of baked halloumi. Finish with extra tzatziki or herbs if you like. Wrap tightly and serve immediately while warm. For an extra step, you can toast the assembled halloumi gyros in a pan for a lightly crisp exterior.
Hint: Peeling the halloumi into thin strips instead of slicing is key for texture. It creates more edges that crisp up in the oven and mimics the layered feel of traditional gyros. Take your time and use a steady hand to keep the strips even.
Substitutions
Halloumi – Use paneer for a similarly firm, mild cheese or extra firm tofu for a vegan option that crisps on the outside while staying soft inside.
Olive oil – Swap with vegetable oil for a neutral base or rapeseed oil for a light, slightly nutty flavour.
Greek yoghurt – Use dairy free yoghurt for a lighter alternative or crème fraîche for a richer, tangier coating.
Paprika – Replace with smoked paprika for a deeper, smoky flavour or cayenne for a spicier kick.
Garlic granules – Use fresh grated garlic for a stronger flavour or garlic paste for a smoother, more even coating.
Mixed herbs – Swap with dried oregano for a more traditional Greek flavour or thyme for a subtle earthy note.
Salt and pepper – Use sea salt flakes for texture or chilli flakes to add gentle heat alongside seasoning.
Fries – Replace with roasted potato wedges for a chunkier bite or sweet potato fries for a sweeter contrast.
Red onion – Use shallots for a milder taste or pickled red onion for a tangy, slightly sweet twist.
Cucumber – Swap with shredded lettuce for crunch or thinly sliced cabbage for a firmer texture.
Tzatziki – Use hummus for a creamy, nutty alternative or garlic yoghurt for a simpler, tangy sauce.
Flatbreads – Replace with pita bread for a more traditional feel or tortilla wraps for a softer, flexible option.
Variations
Spicy Halloumi Gyros - Add chilli flakes or hot sauce to the coating and swap tzatziki for a spicy yoghurt or sriracha mayo. Top with jalapeños for extra heat.
Halloumi Shawarma - Use garlic yoghurt, shawarma seasonings, sumac onions and veg.
Breakfast Halloumi Gyros - Add scrambled eggs, avocado, and a drizzle of hot honey. A fun brunch twist that is rich, savoury, and slightly sweet.
Equipment
Oven tray
Storage
For best results, store each component of the dish separately. The cooked halloumi can be kept in an airtight container in the fridge for up to two days. Keep in mind that halloumi will firm up as it cools, so it is best reheated before serving. Reheat in a pan or oven for a few minutes until warmed through and slightly softened. Avoid microwaving as it can make the texture rubbery.
Chopped vegetables such as cucumber and onion should be stored in sealed containers and used within one to two days for freshness and crunch. Tzatziki can be refrigerated for up to three days, though it may need a quick stir before serving.
Flatbreads can be stored at room temperature if sealed well, or in the fridge for longer shelf life. Assemble the gyros fresh rather than storing them fully made, as this prevents sogginess and keeps textures at their best.
Top Tip
Do not overcrowd the tray when baking the halloumi. Spacing the pieces out allows heat to circulate properly, helping them turn golden rather than steaming. If needed, use two trays to ensure the best texture and avoid soggy pieces.
FAQ
Yes, halloumi can be eaten raw. It is already cooked during production, so it is safe to eat straight from the package. However, it is quite firm and salty when uncooked. Cooking improves the texture and enhances its flavour, making it much more enjoyable.
Halloumi is high in saturated fat and salt, which can be a concern if eaten frequently or in large amounts. These can contribute to high cholesterol and blood pressure. That said, it also contains protein and calcium, so it can still fit into a balanced diet when enjoyed in moderation.
Related
Looking for other recipes like this? Try these:
Halloumi
These are my favorite dishes if you like halloumi:
Recipe
Halloumi Gyros
Equipment
- Y peeler
- Oven tray
Ingredients
- 220 g halloumi
- 1 tablespoon olive oil
- 1 level tablespoon Greek yoghurt
- 1 teaspoon paprika
- ¼ teaspoon garlic granules
- ½ teaspoon mixed herbs
- Salt and pepper
Toppings
- Handful fries store bought or homemade work
- ½ red onion
- ½ cucumber
- 2 tablespoon tzatziki
- 2-3 flatbreads
- 100 g cherry tomatoes
Instructions
- Start by preparing your fries according to package instructions or your preferred method. Start to cook until golden and crisp.Handful fries
- Preheat your oven to 180C. Line a baking tray with parchment paper. Thinly slice the red onion and chop the cucumber and tomatoes. Set aside so everything is ready for assembling your halloumi gyros. Pat the halloumi dry using kitchen paper. Using a Y shaped peeler, carefully peel the halloumi into long strips from top to bottom. Keeping it flat on the board helps create even ribbons. If pieces break, simply rotate and continue or slice thinly with a knife.220 g halloumi, ½ red onion, ½ cucumber, 100 g cherry tomatoes
- Add the halloumi strips to a bowl with olive oil, Greek yoghurt, paprika, garlic granules, mixed herbs, salt, and pepper. Gently toss to coat without breaking the strips. Spread the coated halloumi evenly on the tray.1 tbsp olive oil, 1 level tablespoon Greek yoghurt, 1 tsp paprika, ¼ tsp garlic granules, ½ tsp mixed herbs, Salt and pepper
- Cover with foil or another tray. Bake for 10 minutes covered, then uncover and bake for another 3 to 5 minutes until lightly golden. Watch closely so it does not overcook. Remove from the oven and let it rest for 2 minutes so it firms slightly.2-3 flatbreads
- Warm your flatbreads in a pan or oven. To assemble your halloumi gyros, spread tzatziki across the base of each flatbread. Add cucumber and red onion, then layer over the fries. Top with a generous handful of baked halloumi. Finish with extra tzatziki or herbs if you like. Wrap tightly and serve immediately while warm. For an extra step, you can toast the assembled halloumi gyros in a pan for a lightly crisp exterior.2 tbsp tzatziki
