Ingredients
- 4 regular flour tortillas 8-inch diameter
- 16 oz halloumi cut into 16 slices
- 2 avocados mashed
- 2 tomatoes sliced
- 1 large roasted pepper chopped
- 1/3 cup plain yogurt or Greek yogurt
- 1 garlic clove minced
- 1/4 iceberg lettuce shredded
- 1/2 red onion thinly sliced
- salt to taste 1/2 tsp kosher salt; if using regular salt, then use 1/4 tsp)
- black pepper to taste 1/4 tsp ground black pepper
- 2 tbsp olive oil
Instructions
Grill or pan-fry the halloumi.
- To a hot skillet or a grill pan (over medium heat), add 1 tbsp of olive oil and the halloumi slices and pan fry/grill for about 2 minutes on each side until golden.
Get the assembly board ready.
- Roughly mash the avocado.
- Slice the tomatoes and add a pinch of salt to them.
- Thinly slice the red onion.
- Mix the yogurt with minced garlic, salt, and pepper.
- Thinly slice/shred the iceberg lettuce and toss it with the yogurt sauce.
- Chop the roasted pepper.
Assemble the wraps.
- Add 1/4 of the fillings to each tortilla (in this order): the mashed avocado, tomato slices, grilled halloumi, thin red onion slices, shredded iceberg lettuce tossed with the yogurt, and the chopped roasted pepper.
Fold the wraps.
- Fold the wraps (see the pictures in the post for the step-by-step on the best way to fold the wraps. Fold the sides first. Fold the top over the folded side edges and the filling. Roll tightly (but carefully not to break the tortilla). Place them seam down on the plate to hold them together. In the next step, we’ll place them seam down in the frying pan to seal them.
Toast the wraps in a skillet/frying pan.
- Add a drizzle of olive oil to the skillet/pan and toast them over medium heat for 1-2 minutes on each side until the outside is golden. Make sure to place the wraps seam down first so that they seal.