Mediterranean Chickpea & Halloumi Wrap with Veggies & Yogurt Sauce
This wrap brings together crisp vegetables, warm chickpeas and golden halloumi for a simple Mediterranean-inspired meal. The yogurt sauce adds a cool, tangy layer that ties everything together. It’s quick to make, easy to customize and works well for lunch, dinner or meal prep. The mix of textures makes it especially good: soft tortillas, crunchy veggies, creamy yogurt and the salty bite of halloumi.
Time
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
For the Wraps
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1 block halloumi, sliced
1 tbsp olive oil (for frying the halloumi)
1 cup cherry tomatoes, halved
1 small cucumber, diced
1 cup shredded lettuce or spinach
¼ red onion, thinly sliced
2 large tortillas or flatbreads
For the Yogurt Sauce
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, grated
1 tbsp chopped dill or parsley
Salt and pepper to taste
Optional Add-ons
Avocado slices
Olives
Crushed red pepper
Pickled onions
Instructions
Prepare the yogurt sauce. Stir the yogurt, lemon juice, olive oil, garlic and herbs in a bowl. Add salt and pepper. Chill while you prep the fillings.
Pat the halloumi dry. This helps it brown instead of steaming.
Heat a pan over medium. Drizzle in the olive oil once warm.
Fry the halloumi. Cook each slice for 1–2 minutes per side until golden. Transfer to a plate.
Warm the chickpeas. Add them to the same pan with a pinch of salt and pepper. Heat for 2–3 minutes just to warm through.
Prep the vegetables. Halve the tomatoes, dice the cucumber and slice the onion.
Warm the tortillas. Heat them briefly in a dry pan or microwave to make them easier to fold.
Spread the yogurt sauce. Coat the center of each tortilla with a generous layer.
Assemble the wrap. Add lettuce or spinach first, then chickpeas, halloumi, tomatoes, cucumbers and onion. Add any extra toppings you want.
Wrap and serve. Fold the sides in and roll tightly. Slice in half or keep whole and serve right away.
Tips
Use dry halloumi. Moist halloumi won’t brown properly.
Warm chickpeas slightly. They taste better and soften just enough for the wrap.
Don’t overfill. A packed wrap is hard to roll and tends to tear.
Use sturdy flatbreads. Thicker wraps hold the weight of halloumi better.
Chill the sauce. A cold sauce adds contrast against warm halloumi.
Cut vegetables small. It keeps each bite balanced.
Add a drizzle of olive oil at the end. It boosts flavor without making the wrap soggy.
Toast the wrap after rolling. A quick sear in the pan adds crunch.
If using canned chickpeas, rinse well. This removes extra sodium and brine flavor.
Serve immediately. The vegetables stay crisp and the halloumi stays warm.
Variations
Spicy version
Add crushed red pepper to the chickpeas or yogurt sauce.
Herb-packed version
Add mint, basil or cilantro for more freshness.
Roasted chickpeas
Roast them with paprika and garlic for more crunch.
Tahini drizzle
Add tahini sauce for a richer wrap.
Add hummus
Spread hummus under the yogurt sauce for creaminess.
Grain-filled wrap
Add quinoa or couscous to make it more filling.
Extra veggie version
Add roasted peppers or zucchini.
Pita pocket version
Use pita instead of tortillas for a traditional Mediterranean feel.
Vegan version
Swap halloumi for grilled tofu and use a dairy-free yogurt.
Lemon-pepper chickpeas
Season chickpeas with lemon zest and black pepper for brightness.
Q&A
Can I prep the ingredients ahead?
Yes. Store vegetables, chickpeas, halloumi and sauce separately.
Can I air fry the halloumi?
Yes. Cook slices at 380°F for 6–8 minutes.
Can I use regular yogurt?
Yes, just strain it a bit so the sauce isn’t watery.
Will the wrap get soggy?
Only if it sits too long after assembling. Add sauce lightly.
Can I replace chickpeas?
White beans or grilled chicken work well.
Can I make this gluten-free?
Use gluten-free tortillas or serve as a bowl.
What can I use instead of halloumi?
Paneer or feta slices grilled in a pan.
Is this good cold?
Yes, but halloumi is best warm.
Can I add sauces on top?
A little hot sauce or lemon pepper dressing works well.
What if my halloumi is too salty?
Rinse it briefly in warm water before frying.
Nutrition
(Approx. per wrap)
Calories: 480–530
Protein: 24–26 g
Carbs: 48–52 g
Fat: 22–24 g
Fiber: 7–9 g
Sugar: 6–8 g
Conclusion
This wrap is simple, colorful and full of Mediterranean flavor. The warm halloumi and chickpeas pair well with the fresh vegetables and cool yogurt sauce, making it a great option for quick meals. It’s flexible enough for meal prep and easy to customize with your favorite extras. If you want, I can make a short caption, a video script or an image prompt for this recipe.