Chickpea and Halloumi Wrap with Spinach & Lemon Yogurt Dressing
This wrap combines crispy golden halloumi cheese with protein-rich chickpeas, fresh spinach, and a zesty lemon yogurt dressing. It’s an easy vegetarian option that’s filling, refreshing, and perfect for lunch, dinner, or meal prep.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
For the Wraps
4 large flatbreads, pitas, or tortillas
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 block (8 oz / 225 g) halloumi cheese, sliced into ½-inch pieces
2 cups fresh spinach leaves
1 small cucumber, diced
1 small red onion, thinly sliced
½ cup cherry tomatoes, halved
Olive oil, for cooking
For the Lemon Yogurt Dressing
1 cup Greek yogurt
Juice of 1 lemon
Zest of ½ lemon
1 garlic clove, finely minced or grated
1 tbsp olive oil
1 tbsp fresh dill or parsley, chopped
Salt & pepper, to taste
Instructions
1. Make the Dressing
In a bowl, whisk Greek yogurt, lemon juice, lemon zest, garlic, olive oil, herbs, salt, and pepper until creamy. Chill until ready to use.
2. Prepare the Chickpeas
Heat 1 tbsp olive oil in a skillet over medium heat.
Add chickpeas, season with salt, pepper, and (optional) a pinch of cumin or paprika.
Cook 5–6 minutes, stirring occasionally, until lightly golden.
3. Cook the Halloumi
Heat a nonstick skillet or grill pan over medium-high heat.
Cook halloumi slices 2–3 minutes per side until golden brown and crispy.
4. Assemble the Wraps
Warm flatbreads or pitas.
Spread a layer of lemon yogurt dressing.
Add spinach, chickpeas, halloumi slices, cucumber, red onion, and cherry tomatoes.
Drizzle more dressing on top.
Fold or roll into wraps and serve immediately.
Notes & Tips
Make it vegan: Replace halloumi with grilled tofu or tempeh, and use dairy-free yogurt.
Meal prep: Store cooked chickpeas and dressing separately; pan-fry halloumi fresh for best texture.
Extra flavor: Add roasted red peppers, olives, or pickled onions.
Crunch factor: Toss in some toasted pine nuts or sunflower seeds.
Frequently Asked Questions
Q: Can I bake the halloumi instead of pan-frying?
Yes – bake at 400°F (200°C) for 10–12 minutes, flipping halfway, but pan-frying gives the best golden crust.
Q: Can I use canned chickpeas straight from the tin?
Yes, but sauteing them adds warmth and flavor.
Q: How do I keep wraps from falling apart?
Use pliable flatbreads and don’t overfill. Wrap tightly and secure with parchment or foil if packing to-go.
Nutritional Information
Calories: 460
Protein: 22 g
Carbohydrates: 42 g
Fiber: 7 g
Fat: 22 g
Saturated Fat: 10 g