Super easy Halloumi Wraps with a homemade Greek Yoghurt Ranch dressing and quick pepper and carrot slaw are perfect for lunches. Make a batch for the week and enjoy a quick and tasty lunch every day!
Easy Halloumi Wraps
Who doesn’t love halloumi cheese? This combination of tangy yoghurt ranch with salty halloumi and sweet, crunchy bell pepper slaw is one of my favourite wrap fillings.
This halloumi wrap recipe makes enough for 3 wraps, and since the slaw is best used within 3 days it is perfect for meal prep. I love these wraps for lunch on work days as they are so quick and easy to prepare as well as fresh and tasty. You may not need to use all the dressing – use the rest for dipping or as a salad dressing (a mixed green salad with a drizzle of ranch is a great side to serve with your halloumi wrap.)
Easy Greek Yoghurt Ranch
This easy Greek Yoghurt Ranch is a staple in my fridge. Not only is it so quick to whip up, but it has so many uses. Great in wraps like these, you can also use it as a salad dressing or a dip for crackers or chopped veggies. I love it instead of mayo on sandwiches too. Trust me, once you make your own Greek Yoghurt Ranch you won’t want to buy pre-made Ranch dressing again.
To make Greek Yoghurt Ranch you simply combine Greek yoghurt with lemon juice, cider vinegar and some dried seasonings – parsley, chives, dill plus garlic and onion powder and season with a pinch of salt. You can use fresh herbs if you have them. These are all staple ingredients in my kitchen so I am always only minutes away from a tasty Ranch dressing.
If you find the greek yoghurt too tangy, you can swap it for mayo or half mayo half yoghurt. Play around with the recipe to suit your tastebuds.
Ingredients
- Halloumi Cheese
- Wraps – I like to use seeded wraps but use your favourite.
- Ranch Dressing – see my recipe for Greek Yoghurt Ranch in the recipe notes, or use your favourite Ranch dressing.
- Quick Pepper Slaw – made from sliced bell pepper, carrots and red onion with a drizzle of olive oil, a dash of lemon juice plus salt and parsley (or coriander/cilantro) for seasoning. I like to use this julienne peeler when making slaw.
Serving and Storing
I love my halloumi wraps lightly toasted and served with extra Ranch for dipping. A nice green salad makes a good side, or some tortilla chips.
You can use shop-bought Ranch dressing to make these wraps even easier. Or try any other dressing or dip you like – I also enjoy halloumi wraps with tzatziki or mayonnaise mixed with a dash of peri-peri or hot sauce.
Feel free to switch up the salad – I like to add sliced cucumber or radish if I have some in the fridge.
As much as I love halloumi, I do also sometimes enjoy these ranch salad wraps with other protein like grilled chicken, cooked prawns or leftover turkey meatballs. For an alternative vegetarian version try swapping the halloumi for falafel or roasted chickpeas.
Greek Yoghurt Ranch Dressing will store in the fridge for up to 7 days.
The Quick Pepper Slaw will store in the fridge for 3 days.
More Halloumi Recipes:
- Halloumi Tomato Salad
- Halloumi Bulgur Salad
- Halloumi Tacos with Avocado Ranch
- Halloumi Flatbreads with Hummus
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Halloumi Wraps with Ranch and Slaw
Equipment
- Bowls
- lemon squeezer
Ingredients
- 225 gram block of halloumi cheese - 8oz
- 3 tortilla wraps
- neutral oil for frying
Slaw
- 1 carrot
- 1 red bell pepper
- 1 red onion
- 1 tsp olive oil
- 1 tbsp lemon juice - about half a lemon
- 1 tbsp chopped fresh parsley - or coriander/cilantro
- Pinch Salt
Greek Yoghurt Ranch
- ½ cup Greek Yoghurt - 120ml or 8 tbsp
- 1 tbsp lemon juice - about half a lemon
- 1 tbsp apple cider vinegar - or white wine vinegar
- 1 tsp dried parsley - or 1 tbsp fresh chopped
- 1 tsp dried dill - or 1 tbsp fresh chopped
- 1 tsp dried chives - or 1 tbsp fresh chopped
- 1 tsp garlic powder
- ½ tsp onion powder
- pinch salt
Instructions
- To make the Greek Yoghurt Ranch, simply combine all the ingredients in a bowl or jar and whisk together. Add salt to taste.
- To prepare the slaw, thinly slice or julienne the pepper, carrot and red onion. Add to a bowl with the olive oil, lemon juice and chopped parsley plus a pinch of salt and toss to combine.
- To prepare the halloumi, cut the block into 9 even slices. Heat a pan over a medium heat with a drizzle of neutral oil and add the halloumi slices. Cook for about 2-3 minutes then flip and cook for another 2-3 minutes until the cheese is golden on each side.
- To assemble the wraps, warm the tortillas slightly in a dry pan or microwave for about 15-20 seconds. Spread a thin layer of Ranch in the middle of each wrap then divide the slaw evenly across each wrap in a line down the middle, leaving a space at each end. Top the slaw on each wrap with 3 slices of cooked halloumi.
- To fold the wraps, fold the two sides of the tortilla in over the top and bottom of the line of filling. Then take the open side of the tortilla and fold it over the filling and roll shut. See here for a visual.
- Serve immediately or you can toast the wraps on both sides for 1-2 minutes in a dry pan over medium heat.
Nutrition
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