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Home Champignon-halloumi wrap met pittige yoghurtsaus

Vegetarian Quick Mediterranean Lunch Main course Halloumi

Cooking vegetarian doesn't have to be complicated. This wrap proves that with a few good ingredients you can put something on the table that everyone will love. Halloumi gives the bite you normally expect from meat, the mushrooms bring deep flavor and the yogurt sauce makes the whole thing fresh and a little more exciting. Perfect for a weeknight dinner or a relaxed lunch together.

x_ckl_recipe_markerMushroom-halloumi wrap with spicy yogurt sauce Juicy grilled halloumi and savory mushrooms in a soft wrap, finished with a spicy yogurt sauce. Ready in under half an hour. How do you make a mushroom-halloumi wrap with spicy yogurt sauce? Main course Mediterranean 4 people 10 min 25 min

Make the yogurt sauce: mix the Greek yogurt with the garlic, lemon juice, cumin, harissa and a pinch of salt. Set aside in the refrigerator.
Slice the mushrooms and cut the halloumi into strips about 1 cm thick. Pat the halloumi dry with paper towels.
Heat a grill pan or frying pan over medium-high heat with a splash of olive oil. Fry the mushrooms 4 to 5 minutes until golden brown. Season with pepper, salt and smoked paprika. Remove from the pan and keep warm.
Grill the halloumi strips in the same pan 2 minutes per side until nice grill marks form. No oil needed; halloumi sears well on its own.
Warm the wraps briefly in a dry frying pan or for 20 seconds in the microwave.
Spread a generous spoonful of yogurt sauce on each wrap. Divide the mushrooms and halloumi over them. Add a handful of arugula, some cucumber slices and a little red onion.
Roll the wraps tightly, cut them in half and serve immediately. Extra yogurt sauce on the side is never a bad idea.

Vegetarian Quick Mediterranean Lunch Main course Halloumi 4 large wraps 250 g halloumi 300 g mushrooms 1 tsp smoked paprika Salt and pepper to taste 2 tbsp olive oil 50 g arugula 1/2 cucumber, thinly sliced 1 small red onion, thinly sliced into rings 200 g Greek yogurt 1 clove garlic, crushed 1 tbsp lemon juice 1/2 tsp cumin 1 tsp harissa (or more to taste) Grill pan or frying pan Cutting board Sharp knife Mixing bowl Spoon Paper towels Frying Pan frying-pan Kitchenware kitchenware Mixing Bowl mixing-bowl Plastic Chopping Board plastic-chopping-board SCANPAN Frying Pan CTX ø 28 cm - Suitable for All Heat Sources - Standard Non-Stick Coating SCANPAN Koekenpan Victorinox Tomato Knives Serrated Swiss Classic Black - 11 cm - 2 pieces Victorinox Tomatenmes Argon Electric Citrus Juicer Black/Stainless Steel - 350 ml - 85 W Argon Citruspers Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Poke Bowl Tuna foodies-poke-bowl-tonijn Quesadilla with eggplant, bell pepper and cheese foodies-quesadilla-met-aubergine-paprika-en-kaas French toast met peer en kaneelsuiker foodies-french-toast-met-peer-en-kaneelsuiker

Recipe

Mushroom-halloumi wrap with spicy yogurt sauce

Juicy grilled halloumi and savory mushrooms in a soft wrap, finished with a spicy yogurt sauce. Ready in under half an hour.

Course	Main course
Kitchen	Mediterranean
Servings	4 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Grill pan or frying pan
Cutting board
Sharp knife
Mixing bowl
Spoon
Paper towels

Ingredients

4 large wraps
250 g halloumi
300 g mushrooms
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil
50 g arugula
1/2 cucumber, thinly sliced
1 small red onion, thinly sliced into rings
200 g Greek yogurt
1 clove garlic, crushed
1 tbsp lemon juice
1/2 tsp cumin
1 tsp harissa (or more to taste)

How do you make a mushroom-halloumi wrap with spicy yogurt sauce?

Make the yogurt sauce: mix the Greek yogurt with the garlic, lemon juice, cumin, harissa and a pinch of salt. Set aside in the refrigerator.
Slice the mushrooms and cut the halloumi into strips about 1 cm thick. Pat the halloumi dry with paper towels.
Heat a grill pan or frying pan over medium-high heat with a splash of olive oil. Fry the mushrooms 4 to 5 minutes until golden brown. Season with pepper, salt and smoked paprika. Remove from the pan and keep warm.
Grill the halloumi strips in the same pan 2 minutes per side until nice grill marks form. No oil needed; halloumi sears well on its own.
Warm the wraps briefly in a dry frying pan or for 20 seconds in the microwave.
Spread a generous spoonful of yogurt sauce on each wrap. Divide the mushrooms and halloumi over them. Add a handful of arugula, some cucumber slices and a little red onion.
Roll the wraps tightly, cut them in half and serve immediately. Extra yogurt sauce on the side is never a bad idea.

Cooking mode Prevents your screen from going to sleep

A good grill pan really makes a difference for this recipe. Nice grill marks on the halloumi are not only attractive, they also add that slightly smoky flavor that takes the wrap up a level. Make sure the pan is very hot before you start, and you'll cook like a pro.

This recipe is also easy to adapt to what you have at home. No mushrooms? Zucchini or bell pepper work just as well. You can make the yogurt sauce a day ahead so that at serving time you only need to fry and assemble. That way you get to enjoy a tasty plate faster.

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