Halloumi Wrap with Pepper, Zucchini and Mint Yogurt

A warm or cold halloumi wrap with fried vegetables, rocket and mint yogurt that packs well and still tastes juicy the next day. The yogurt comes separately so the wrap doesn't get soggy.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 2 pc Large wheat tortillas
• 150 g Halloumi
• 1 pc red bell pepper
• 1 pc small zucchini
• 1 tbsp olive oil
• 150 g plain yogurt
• 1 tsp dried mint
• 1 tsp lemon juice
• 40 g rocket
• salt
• pepper

Method

1. Wash the bell pepper and zucchini, remove the seeds from the pepper, and cut both into thin strips.
2. Fry the vegetables in a pan with 1 tbsp olive oil over medium heat for about 6 to 8 minutes, until soft and lightly browned, then season with salt and pepper.
3. Cut the halloumi into slices about 1 cm thick and fry them in a second, dry pan over medium heat for about 2 minutes per side, until golden brown.
4. Stir the yogurt together with the dried mint, lemon juice, a pinch of salt and pepper.
5. Warm the tortillas briefly in a dry pan so they become pliable.
6. Spread each tortilla with half of the yogurt, scatter rocket over it, then layer the vegetables and halloumi on top.
7. Fold in the sides and roll the wrap up tightly. For the lunchbox, cut it diagonally in half and wrap firmly in foil or baking paper; take the remaining yogurt along separately.