This roasted vegetable and halloumi wrap combines colorful seasonal roast vegetables with salty, grilled halloumi cheese for a hearty vegetarian lunch.
The addition of a bright lemon-herb dressing ties the flavors together with a refreshing zest.
Perfect for meal prep or a quick lunch, this wrap blends texture and taste in every bite.
Why You’ll Love This Recipe
- Roasting the vegetables caramelizes their natural sugars, enhancing their flavor and texture.
- Grilling the halloumi adds a crispy, golden crust while keeping the cheese soft inside.
- The lemon-herb dressing adds brightness and moisture, balancing the richness of the cheese and roasted vegetables.
- Using a sturdy wrap helps hold the ingredients together without sogginess.
Roasted Vegetable and Halloumi Wrap with Lemon-Herb Dressing
A fresh and satisfying vegetarian lunch wrap featuring roasted seasonal vegetables, grilled halloumi cheese, and a zesty lemon-herb dressing.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 wraps
Ingredients
- 2 medium zucchinis, sliced into rounds (about 8 oz / 225 g)
- 1 large red bell pepper, cut into strips (about 6 oz / 170 g)
- 1 medium red onion, sliced into rings (about 5 oz / 140 g)
- 8 oz (225 g) halloumi cheese, sliced into 1/2-inch thick pieces
- 4 large flour tortillas or wraps (10-inch / 25 cm)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano or thyme
- Optional: handful of fresh spinach or mixed greens
Instructions
- Prepare and Roast Vegetables Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, and red onion with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, turning halfway, until vegetables are tender and caramelized. Remove and let cool slightly.
- Grill the Halloumi While the vegetables roast, heat a nonstick skillet or grill pan over medium-high heat. Brush the halloumi slices with the remaining olive oil. Grill the cheese for 2-3 minutes per side until golden brown and slightly crispy. Remove from heat.
- Make Lemon-Herb Dressing In a small bowl, whisk together lemon juice, chopped parsley, oregano, and a pinch of salt and pepper.
- Assemble Wraps Lay out the tortillas on a flat surface. Layer roasted vegetables and grilled halloumi evenly onto each. Add fresh spinach or mixed greens if using. Drizzle with lemon-herb dressing. Fold in edges and roll up tightly.
Helpful Tips
- Use seasonal vegetables like eggplant or cherry tomatoes as alternatives if preferred.
- Halloumi is a firm cheese that grills well; do not overcook or it may become rubbery.
- Let roasted vegetables cool slightly to avoid soggy wraps.
- To keep wraps from getting soggy when storing, keep dressing separate until ready to eat.
Storage and Make-Ahead
Store leftover wraps in an airtight container in the refrigerator for up to 2 days.
For best texture, reheat wraps wrapped in foil at 350°F (175°C) for 10 minutes, or enjoy cold.
Keep any dressing refrigerated separately and add just before serving.
Frequently Asked Questions
Can I use gluten-free wraps?
Yes, gluten-free wraps can be substituted to accommodate dietary restrictions without affecting the taste.
Is halloumi cheese safe to eat grilled?
Yes, grilling halloumi is safe and enhances its flavor. Cook until golden brown on both sides for best results.
Can I prepare the vegetables in advance?
You can roast the vegetables ahead of time and store them in the refrigerator for up to 2 days before assembling the wraps.
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