Go Back
Flat bread topped with slaw, marinated halloumi and homemade tzatziki

Halloumi Tzatziki Wraps

5 from 1 vote
These delicious veggie halloumi wraps are served with a crunchy cabbage slaw and homemade tzatziki.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
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.