Halloumi Shawarma Wraps
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.
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
Video
Notes
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. You could also soak the halloumi in cold water for 1o minutes before starting to make it less salty
Tried this recipe?Let us know how it was!