This is one of the tastiest wraps and it’s really simple to make. I started making these when the restaurant price for one portion could feed 3-4 people at home. It’s also vegetarian, with the cheese standing in as the protein.

Ingredients

  • 1 package tortilla wraps
  • 1 package Haloumi cheese
  • 1 small bowl of avocado dip
  • finely chopped tomato and onion
  • shredded lettuce
  • sour cream or Greek yoghurt

The only cooking involved in this recipe is grilling the Haloumi. Cut the block or patty into 1cm strips and fry on a grill pan or regular non-stick frying pan until golden on all sides.

Meanwhile, heat the tortillas either in the oven (covered in foil) or in the microwave (wrapped in a dishcloth). I have tried this with pita bread, but it’s not that great. If you’re going to use pita, rather try a different filling.

Once the cheese is done, it’s basically an assembly job. I’ve found that the trick to making a wrap that doesn’t fall apart is to not over-fill it and to place the ingredients slightly off-centre. That way, you can turn in the end, or both if you want, and roll it tightly instead of just folding the sides over. This makes it easy to eat with your hands, but you can be more civilised and leave the top and bottom open and eat with cutlery. You can also twist some foil on the bottom of each piece, restaurant-style, which is great for parties or kids.

Spread some avo dip on the tortilla. If you don’t want to make the dip, use a ripe avo mashed with some lemon juice or just slices of avo spritzed with lemon. Follow that with strips of the grilled Haloumi, some of the diced tomato and onion and shredded lettuce. Top with some sour cream or Greek yoghurt and you’re ready to wrap.

You can heat the completed wraps in the oven or microwave before serving. Serve with a Greek salad on the side for a light lunch or summer-time dinner.