Halloumi Wrap Two Ways

Name: Halloumi Wrap Two Ways
Prep time: 5 min
Cook time: 5 min
Yield: 4 wraps
Cuisine: Middle Eastern

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Breakfast Sides

Need a speedy bite? My halloumi wrap—fresh or toasted—hits the spot in 10 minutes. Crunchy, creamy, totally comforting.

PREP TIME

5 minutes

COOK TIME

5 minutes

SERVES

4 wraps

About this recipe

I grew up calling this halloumi wrap my “life-saver snack.” Whenever we were hungry after school, Mum sliced cool cucumber over salty halloumi, wrapped it in Arabic bread and sent us on our way. Today, I still lean on a halloumi wrap—either straight-up fresh or pressed and toasted with fragrant mint—because it’s quick, satisfying and oh-so nostalgic.

You can keep it simple like we always did, or add extras like tomato, or lettuce, to make it more of a meal. If you’re into wraps, you might also love my crispy cauliflower sandwich or the creamy chicken sandwich—both packed with flavour and just as easy to throw together.

Ingredients

2 large Lebanese flatbreads (khubz)
250 grams halloumi, sliced
1⁄2 large Lebanese cucumber, cut into thin batons (for the fresh version)
8–10 fresh mint leaves (for the toasted version)
1⁄2 teaspoon dried mint, plus extra to taste
Olive oil spray (optional, for pressing)

Notes from Rouba

Pat halloumi dry so it melts evenly and doesn’t steam.
Load it up with tomato and lettuce to bulk it out and make it more of a meal.
Not all halloumi melts—but it’ll still be soft, warm, and delicious.
Make mini versions with pita pockets for lunch boxes.

Method

Step 1. Method Prep the Base

Lay each flatbread on a board. Arrange the halloumi slices in a neat strip about one-third in from the edge, leaving space to roll. Lightly sprinkle the cheese with dried mint.

Step 2. Fresh Halloumi & Cucumber Wrap

Top the halloumi with crunchy cucumber batons. Fold the bread snugly over the filling, tucking the sides in as you roll so nothing escapes. Slice in half and enjoy immediately—no cooking required.

Step 3. Toasted Halloumi & Mint Wrap

Instead of cucumber, place whole mint leaves over the halloumi. Roll the bread the same way, then mist the outside lightly with olive oil. Press in a sandwich press or hot grill pan for about 3–4 minutes, turning once, until the bread is crisp and the cheese is soft and gooey. Eat while warm.

A FEW THINGS YOU’LL WANT TO KNOW

What brand of halloumi should I use?
It’s really a personal thing. I always look for halloumi that’s made in Cyprus—they just know how to do it best. But I’ve also bought halloumi from older ladies who make it at home, and it was beautiful. So it’s completely up to you.

What if my halloumi doesn’t melt?
That’s totally normal. Some brands stay quite firm even when heated. It’ll still be soft, salty, and delicious.

Do I have to use Arabic bread?
Arabic bread (khubz) is ideal, especially for the fresh version—it’s soft and folds beautifully. You can use tortillas if you really need to, but they’re not quite the same.

Can I add more to it?
Definitely. Tomato, lettuce, even pickles or a swipe of garlic yoghurt—all of those work well and make it more filling.

Can I use a sandwich press?
Yes—when I say “toasted,” I’m referring to a sandwich press. It gives the bread a lovely crunch and warms the cheese just right.