Green Oakleaf Grilled Halloumi Wrap
Salty golden halloumi, cool Green Oakleaf, creamy hummus, and a hit of lemon in a charred wrap. Ten minutes from start to finish.
Salty, golden halloumi, cool Green Oakleaf, creamy hummus, and a hit of lemon in a charred wrap. This one takes 10 minutes and handles lunch, dinner, or anywhere in between.
Method
- Grill the halloumi. Heat a dry grill pan over high heat. Grill halloumi slices 2–3 minutes per side until deeply golden. Do not oil the pan — halloumi needs dry heat to brown properly.
- Warm the wrap. Toast flatbreads directly over a gas flame or in a dry pan for 20–30 seconds per side until charred and pliable.
- Spread. Spread 2 tbsp hummus across the centre of each wrap, leaving a border.
- Layer. Add Green Oakleaf leaves, roasted pepper, cucumber ribbons, and grilled halloumi slices.
- Finish. Scatter fresh mint and a pinch of lemon zest. Add chilli flakes if using. Squeeze lemon juice over everything.
- Wrap and serve. Fold the sides in and roll tightly. Serve immediately with extra lemon wedges.
Aeroveg tip: Green Oakleaf has a delicate, slightly buttery texture that pairs exceptionally well with salty, dense halloumi. The contrast is what makes this wrap more than the sum of its parts.