Avocado and Halloumi Wraps

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These avocado and halloumi wraps are an incredibly tasty vegetarian lunch option – everything works so beautifully together!

Vegetarian avocado and halloumi wrap cut in half on a marble board

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!

Vegetarian avocado and halloumi wrap cut in half on a board with lettuce

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.

Hummus and grated carrot on a flour tortilla

Fried halloumi

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.

Slices of halloumi cheese cooking in a frying pan

How to cook halloumi

You don’t need any oil to cook halloumi (or haloumi) – 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.

Large flour tortilla topped with grated carrot, fried halloumi and avocado slices

And finally, the pièce de résistance – some chopped sun-dried tomatoes, which really take this avocado and halloumi wrap to the next level!

Large flour tortilla topped with halloumi, avocado and sun-dried tomatoes

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.

Vegetarian avocado and halloumi wrap cut in half and propped up on a board

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!

Vegetarian avocado and halloumi wrap cut in half and served with salad

Avocado and halloumi wraps

These avocado and halloumi wraps are an incredibly tasty vegetarian lunch option – everything works so beautifully together!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 8 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 657kcal
Author: Becca Heyes

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Nutrition Facts
Avocado and halloumi wraps
Amount Per Serving (1 wrap)
Calories 657 Calories from Fat 377
% Daily Value*
Fat 41.9g64%
Saturated Fat 21.6g108%
Cholesterol 67mg22%
Sodium 1583mg66%
Potassium 493mg14%
Carbohydrates 42.8g14%
Fiber 6.7g27%
Sugar 2.5g3%
Protein 28.9g58%
Calcium 850mg85%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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10 Comments

  1. I’m not vegetarian but I love your recipes. The first I tried was Mushroom Stroganoff really tasty and easy, I didn’t miss the meat. My latest was your avocado and halloumi wraps …fantastic.. delicious..tasty . My wife enjoyed them as well.

  2. I share your love of all things Halloumi. You are one of the few food bloggers who posts recipes with it so whenever I see your mail in my inbox I always whisper to myself “I hope it’s another Halloumi recipe” and today it was! Yay! Making these asap! Btw, your Halloumi tacos with mango salsa has become a weekly staple in our dinner rotation.So freakin good! 5 stars

      1. I do that – but usually they still fall apart…. unless I have so little filling I can barely taste it. I probably do it too fast…. and I am not neat-fingered.

        1. I’m with you, Annabel… which is why you won’t see me posting many pics of my food creations… I like your “not neat-fingered” description… I’m definitely the same… but with a knife and fork, it works ok… haha, but it would be nice, just once, to produce a dish that looked half as amazing as Beccas’ do… :-)5 stars