Avocado and halloumi wraps
These avocado and halloumi wraps are an incredibly tasty vegetarian lunch option – everything works so beautifully together!
I’ve lamented before about how uninspiring I sometimes find lunch – vegetarian choices in the shops can sometimes be a bit lacking (though definitely improving!). So lately I’ve been on a bit of a mission to share some more exciting vegetarian lunch options – coronation tofu sandwiches, creamy chickpea salad, and now, avocado and halloumi wraps!
Unbelievably tasty veggie lunch!
A halloumi wrap might not sound like the most groundbreaking recipe I’ve ever shared, and I’ll admit it’s not – but as I’ve said many times before, sometimes simple meals end up being the most enjoyable. And the flavours in this avocado and halloumi wrap are definitely enjoyable!
The recipe starts with a smear of hummus and some grated carrot. I used a roasted red pepper flavoured hummus, but you can use whatever you have on hand – whatever’s your favourite.
Next up, some squidgy fried halloumi! If you’re not familiar with halloumi, it’s a cheese from Cyprus that can be fried or grilled while still holding its shape.
It’s beautifully salty, and as it cooks it becomes squidgy in the middle, and nice and crispy on the outside. So good it makes me want to weep.
How to cook halloumi
You don’t need any oil to cook halloumi – just slice it up, pop it in a frying pan or griddle, and let it cook until it’s golden brown on both sides. I’ve actually written a whole blog post before about how to cook halloumi, if you’d like more detailed instructions!
Add it to the wrap along with some slices of buttery avocado.
And finally, the pièce de résistance – some chopped sun-dried tomatoes, which really take this avocado and halloumi wrap to the next level!
How could I adapt these halloumi wraps?
Every ingredient in these avocado and halloumi wraps works so beautifully together – the creamy hummus, gooey halloumi, little pops of flavour from the tomatoes… I wouldn’t change a thing.
But, you totally can if you want to! Wraps like this can pretty much be stuffed with whatever you fancy. Here are a few ideas:
- use a homemade bean dip or pâté instead of the hummus – or try different flavours of hummus to add a different feel to your wrap
- swap the sun-dried tomatoes for black olives, capers, or anything similar to add a little pop of flavour
- halloumi is best eaten warm (otherwise it can get a bit squeaky!), so if you want to take this wrap in your lunchbox, try a few thin slices of feta cheese instead
- brush the halloumi with harissa or sun-dried tomato paste as it cooks to add even more flavour
I served my avocado and halloumi wraps with some homemade sweet potato fries (avocado and sweet potato are a surprisingly amazing combination!), but you could have crisps (potato chips) on the side instead if you prefer, for a more lunchy vibe.
More vegetarian lunch ideas
Are you guys interested in seeing more veggie lunch inspiration? Despite often feeling uninspired by lunch, I actually really enjoy coming up with new combinations for vegetarian sandwiches and wraps!
Check out my bumper collection of 50 vegetarian lunchbox ideas if you’re in need of even more inspiration!
Avocado and halloumi wraps
- 2 large tortilla wraps
- 4 tbsp hummus (I used red pepper hummus)
- 1/2 carrot, grated
- 1/2 avocado, sliced
- 200 g (1 small block) halloumi cheese, sliced
- 4 pieces sun-dried tomato, finely chopped
- Lay the wraps on two boards or plates, and add a smear of hummus, grated carrot, and sliced avocado.
- Add the slices of halloumi to a dry frying pan over a medium heat, and cook until golden brown on each side (a few minutes per side). You can see more detailed instructions for how to cook halloumi here.
- Add the cooked halloumi to the wraps, along with some finely chopped sun-dried tomatoes.
- Fold the wraps tightly, and serve immediately.