Shawarma Halloumi Wraps
Warm wraps filled with golden halloumi seasoned with aromatic shawarma spices. Quick to prepare and easy to customise with yoghurt or hot sauce, these savoury wraps make a satisfying vegetarian lunch or dinner.
Ingredients
- 4 flatbreads or large wraps
- 1 tablespoon cumin
- 225 g halloumi cut into 1 cm thick slices
- Black pepper freshly ground, to taste
- 1 tablespoon shawarma spice mix
- Sea salt flakes to taste
- Yoghurt or hot sauce for drizzling
Instructions
- Preheat the air fryer to 180°C.
- Combine the halloumi, cumin and shawarma spice mix in a bowl. Season lightly with sea salt and freshly ground black pepper, remembering that halloumi is already naturally salty.
- Arrange the seasoned halloumi slices in a single layer in the air fryer basket.
- Air fry for about 10 minutes, turning halfway through, until the halloumi is golden and lightly crisp around the edges.
- Warm the flatbreads or wraps briefly before serving.
- Divide the hot halloumi between the four wraps.
- Drizzle with yoghurt or hot sauce as desired, then roll up and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the Shawarma Halloumi Wraps immediately while the cheese is hot and golden. They pair well with a fresh Salad or grilled Vegetables. Yoghurt provides a cool contrast to the spices, while hot sauce is ideal if you prefer additional heat.Recipe Notes
Halloumi is naturally quite salty, so season carefully. The shawarma spice mixture may also contain salt, depending on the brand. Taste before adding additional seasoning. Arrange the halloumi in a single layer in the air fryer basket. Leaving space around the slices allows the circulating hot air to brown the cheese more evenly.Variations
Add shredded lettuce, tomato, cucumber or thinly sliced red onion to turn the wraps into a more substantial meal. Hummus can be spread over the flatbread before adding the halloumi, while chilli sauce provides additional heat.Storage and Reheating
Halloumi has its best texture immediately after cooking. Store leftover cooked halloumi in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the Airfryer before assembling fresh wraps. Store the flatbreads and other fillings separately.Wine Advice
A crisp Sauvignon Blanc provides a fresh contrast to the salty halloumi and aromatic shawarma spices. A dry Riesling is another good choice, particularly when the wraps are served with hot sauce.Nutrition values
Serving: 195 gr | Calories: 475 kcal | Carbohydrates: 48 g | Protein: 21 g | Fat: 22 g | Saturated Fat: 12 g | Sodium: 1180 mg | Sugar: 4 g