Halloumi Tzatziki Wraps with Cabbage Slaw

These delicious veggie halloumi tzatziki wraps are served with a crunchy cabbage slaw. This recipe serves 4 and takes just 45 minutes to make. Enjoy as a light dinner or as a packed lunch for work.

Halloumi tzatziki wraps: ingredients

These wraps comprise of 4 main elements:

• Marinated halloumi
• Homemade tzatziki
• Cabbage and carrot slaw
• Flatbread

Marinated halloumi

The halloumi in this wrap packs a lot of flavour. This is because of the aromatic marinade the halloumi is coated in. This easy halloumi marinade requires just 6 ingredients:

• Extra virgin olive oil
• Dried oregano
• Lemon zest
• Garlic
• Chilli flakes
• Honey

To make the marinade simply mix everything together in a small bowl. Feel free to adjust the quantities to your taste. For example, if you want sticky and sweet halloumi add in some extra honey. For halloumi with a kick add in some extra chilli flakes.

Once your halloumi has marinated you can fry it in a pan. Fry each side until golden and crispy. You could also fry your halloumi in a grill pan or heat it under a grill.

Tzatziki recipe

This yoghurt and cucumber tzatziki recipe is made using 7 simple ingredients:

• Greek yoghurt
• Grated cucumber
• Salt
• Garlic
• Extra virgin olive oil
• Red wine vinegar
• Fresh mint 

Firstly, you must remove some of the liquid from the cucumber. To do peel, deseed and grate the cucumber. Stir through the salt and set aside. After this you can easily squeeze out the liquid from the cucumber using a clean tea towel.

Finally, combine all of the ingredients in a small bowl. If you don’t have any red wine vinegar you can replace this with lemon juice.

Cabbage and carrot salad

This shredded cabbage and carrot salad is made with a creamy mayonnaise dressing. The slaw has 9 ingredients:

Slaw

• Red cabbage
• Carrot
• Flaked almonds
• Fresh mint 
• Fresh coriander 

Dressing

• Mayonnaise
• Dijon mustard
• Wine vinegar 
• Garlic powder 

To make this salad you will first need to toast your flaked almonds. You can lightly toast them in a small frying pan for just a couple of minutes until lightly golden. This really brings out their flavour.

Secondly, shred your cabbage. You can do this using a food processor with a slicing attachment. Alternatively, finely shred with a knife or a mandoline. Next peel and grate the carrots and finely chop the fresh herbs.

Thirdly, combine the dressing ingredients in a small bowl. Toss together the almonds, cabbage, carrot and fresh herbs. Drizzle over the dressing and toss to coat. Your cabbage slaw is ready.

Flat breads

I served my halloumi, slaw and tzatziki with large shop-bought flatbreads which I warmed under the grill. If you would like to try making homemade flatbreads use this flatbread recipe from inspired taste. Alternatively, serve your halloumi with pita breads or rice. If you like, you could also serve your flat breads with some pickled red onion.

Halloumi tzatziki wraps: similar recipes

If you liked this recipe check out these other healthy vegetarian and vegan recipes:

• Asian noodle salad with mango and tofu
• Roasted broccoli and potato Caesar salad
• Vegan Greek pasta salad
• Couscous sweet potato salad

Halloumi Tzatziki Wraps

5 from 1 vote

These delicious veggie halloumi wraps are served with a crunchy cabbage slaw and homemade tzatziki.

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Prep Time 40 minutes mins

Cook Time 5 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Greek

Calories: 1162

Ingredients Method

Ingredients

  

Halloumi

• 2 blocks halloumi 500g/17.5oz
• 4 tbsp extra virgin olive oil
• 2 tsp dried oregano
• zest of 1 lemon
• 1 garlic clove grated
• 1 tsp dried chilli flakes
• 2 tbsp honey
• salt and pepper to taste

Cabbage slaw

• 1/3 red cabbage
• 2 carrots
• 1/2 cup flaked almonds
• 3 tbsp fresh mint finely chopped
• 3 tbsp fresh coriander finely chopped
• 6 tbsp mayonnaise
• 2 tsp dijon mustard
• 4 tsp wine vinegar red or white
• 1/2 tsp garlic powder optional
• salt and pepper to taste

Tzatziki

• 1½ cups Greek yoghurt
• 1/2 large cucumber
• 1/2 tsp salt
• 1 garlic clove grated
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 3 tbsp fresh mint finely sliced

To serve

• 4 flat breads large

Method

 

Marinate the halloumi

1. Slice each halloumi block in to 8 pieces.
2. Mix together the olive oil, oregano, lemon zest, grated garlic, chilli flakes and honey in a small bowl. Season with salt and pepper to taste.
3. Use a pastry brush to coat each halloumi slice in the olive oil and honey marinade and set aside.

Cabbage slaw

1. In a small frying pan toast the almonds for a couple of minutes until lightly golden brown. Tip into a small bowl and set aside to cool.
2. Peel and coarsely grate the carrots.
3. Use a food processor with a slicing attachment to shred your cabbage. Alternative finely shred with a knife.
4. In a small bowl combine the mayonnaise, dijon mustard, wine vinegar and garlic powder. Season with salt and pepper to taste.
5. In a large bowl toss together the cabbage, carrot, mint and coriander. Pour over the mayonnaise dressing and toss to coat evenly.

Tzatziki

1. Peel and deseed the cucumber.
2. Coarsely grate the cucumber and place in a small bowl. Sprinkle over the salt and mix. Set aside for 10 minutes.
3. Place the cucumber in a clean tea towel. Wrap it up and squeeze out as much liquid as you can.
4. In a medium-sized bowl combine the yoghurt, cucumber, grated garlic, olive oil, wine vinegar and mint.

Fry the halloumi

1. Heat a large frying pan to medium-high. Fry the halloumi slices until golden brown on both sides, around 5 minutes.

Serve

1. Serve the halloumi on warmed flatbreads with the slaw and tzatziki.