Haloumi Wrap Recipe
Total Time
50 minutes
Prep Time
40 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(4)
Ingredients
2 servings
- 2 x 12-inch tortillas, or make ½ batch of our Manoushe dough (which can be made gluten-free)
- 2 tablespoons zaatar
- 2 tablespoons olive oil
- 6-8 ounces halloumi cheese, sliced
- 1 cup cherry tomatoes, cut in half
- 1 cup sliced cucumbers
- 1-2 cups microgreens or arugula
- optional: fresh herbs- mint, cilantro, parsley or basil
- 1/2 batch pickled red onions
- 1/2 batch Tahini Yogurt (or tzatziki)
- Optional: Hot sauce
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Preparation
Step 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 humanly possible- into a 12-inch round.
Step 2
Make the quick pickled onions and tahini yogurt sauce. (You can do these ahead and refrigerate.)
Step 3
Preheat oven to 450F – use a pizza stone if you have one.
Step 4
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.
Step 5
Mix the olive oil and zaatar in a bowl to create a paste and brush the mounoushe with this. Bake on a pizza stone, until bubbling yet still tender. See notes for tortillas, pita and lavish bread.
Step 6
Assemble. Place the halloumi, tomatoes, cucumbers, pickled onions and microgreens on the top half of the manoushe- and fold the manoushe up and over, as if you were making a quesadilla ( or half moon). Fold again, bringing one corner to meet the other corner, so now you have a cone shape. Wrap with the parchment you used in the oven, and place this in a cup or glass to hold it upright. Shape it into a cone.
Step 7
Drizzle with tahini yogurt and enjoy!
Step 8
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