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Haloumi Wrap Recipe

A delicious Halloumi Wrap recipe made with flavorful manoushe, pan-seared halloumi, fresh veggies, and a creamy tahini yogurt sauce.

4.8 from 158 votes
50 mins
Total Time
2
wraps
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Haloumi Wrap

How to Make the Best Haloumi Wrap

This halloumi wrap is a celebration of Middle Eastern flavors wrapped up in a portable, delicious package. The star of the show is perfectly pan-seared halloumi cheese—golden and crispy on the outside while remaining wonderfully squeaky and satisfying on the inside. Paired with fresh vegetables and a creamy tahini yogurt drizzle, it’s a meal that’s both healthy and incredibly flavorful.

What sets this wrap apart is the optional homemade manoushe bread, a traditional Levantine flatbread brushed with zaatar and olive oil. The aromatic blend of thyme, sumac, and sesame seeds in the zaatar creates an irresistible base that elevates the entire dish. Of course, you can use store-bought tortillas for a quicker weeknight version without sacrificing too much of that authentic taste.

The combination of pickled red onions, crisp cucumbers, juicy cherry tomatoes, and peppery arugula provides the perfect contrast to the rich halloumi. Finish it all with a generous drizzle of tahini yogurt sauce, and you’ve got a restaurant-quality wrap that comes together in under an hour.

Haloumi Wrap

Haloumi Wrap

A delicious Halloumi Wrap recipe made with flavorful manoushe, pan-seared halloumi, fresh veggies, and a creamy tahini yogurt sauce.

4.8 from 158 votes
CourseDinner
CuisineMiddle Eastern
Keywordhalloumi recipes, halloumi wraps, halloumi wrap tortilla, halloumi wrap pita, manoushe wrap, halloumi sandwich
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Servings2 wraps
Calories753kcal
AuthorChristina Hill
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Ingredients

Wrap Base

Filling

Sauce

Optional Additions

Instructions

Prepare the Dough (if using Manoushe)

  1. If making with Manoushe dough, make this first and let it rise, doubling in size. Form two balls the size of a tennis ball, let stand for 10 minutes, then roll out on a floured surface as thinly as possible into a 12-inch round.

Prepare Components

  1. Make the quick pickled onions and tahini yogurt sauce. You can do these ahead and refrigerate.
  2. Preheat oven to 450°F. Use a pizza stone if you have one.

Cook the Halloumi

  1. Cut the halloumi into ⅓-inch slices and pan sear each side in a lightly oiled non-stick pan until golden and crispy. Set aside.

Prepare the Wrap

  1. Mix the olive oil and zaatar in a bowl to create a paste and brush the manoushe with this. Bake on a pizza stone until bubbling yet still tender.

Assemble

  1. Place the halloumi, tomatoes, cucumbers, pickled onions, and microgreens on the top half of the manoushe.
  2. Fold the manoushe up and over, as if you were making a quesadilla (half moon shape). Fold again, bringing one corner to meet the other corner to create a cone shape.
  3. Wrap with parchment paper and place in a cup or glass to hold it upright.
  4. Drizzle with tahini yogurt and enjoy!

Notes

  • For tortillas, pita, or lavash bread, warm according to package directions before assembling.
  • The zaatar olive oil paste adds wonderful flavor—don't skip this step.
  • Halloumi is best served warm, so assemble the wraps right after pan-searing the cheese.
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