Grilled halloumi wrap with roasted peppers and tzatziki

Name: Grilled halloumi wrap with roasted peppers and tzatziki
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 people
Cuisine: Mediterranean
Ingredients: 250 g halloumi; 2 red bell peppers; 4 large soft wraps; 150 g tzatziki (store-bought or homemade); 1 handful arugula; Fresh mint leaves; 1 lemon; 2 tbsp olive oil; Freshly ground black pepper

Gepubliceerd op 11 september 2026

Quick Vegetarian Mediterranean Lunch Summer Grilled

Halloumi was made for the grill. It doesn't melt, it crisps up and those grill marks are always a little celebration. With a good contact grills & sandwich presses you can have the halloumi and the pepper ready in no time. Roll everything up in a soft wrap with a thick layer of tzatziki and your lunch is done. No fuss, just enjoy.

Recipe

Grilled halloumi wrap with roasted peppers and tzatziki

A wrap full of character: grilled halloumi with beautiful grill marks, sweet roasted pepper and a generous spoonful of tzatziki. Quick, tasty and perfect for lunch or a light dinner.

Course	Lunch
Kitchen	Mediterranean
Servings	2 people

Preparation time

Preparation time	5 min
Total	15 min

Equipment

Contact grill
Cutting board
Sharp knife
Brush
Grater

Ingredients

250 g halloumi
2 red bell peppers
4 large soft wraps
150 g tzatziki (store-bought or homemade)
1 handful arugula
Fresh mint leaves
1 lemon
2 tbsp olive oil
Freshly ground black pepper

How do you make a grilled halloumi wrap with roasted pepper and tzatziki?

Preheat the contact grill to medium heat.
Slice the halloumi into pieces about half a centimetre thick. Cut the pepper into wide strips.
Brush the halloumi and the pepper strips lightly with olive oil.
Place the pepper strips on the grill and grill them for 3 to 4 minutes until they're soft and have nice grill marks. Remove them and set aside.
Grill the halloumi slices for 2 to 3 minutes. They're done when golden brown and firm to the touch. Don't leave them on too long, or they'll become tough.
Warm the wraps briefly on the grill, about 30 seconds per side, until they are lightly toasted.
Spread a generous layer of tzatziki on each wrap. Divide the grilled pepper and halloumi over them. Add a handful of arugula and some fresh mint leaves for a bright note.
Grate some lemon zest over, squeeze a lemon wedge over them, roll the wraps tightly and serve immediately.

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This recipe works best with a contact grill that's hot enough to really sear the halloumi instead of cooking it slowly. Those grill marks aren't just for show: they add flavour. Make sure your grill is well preheated before the halloumi goes on, so you get that crispy crust straight away.

Want to turn this into a full meal? Serve the wraps with a simple cucumber salad or a few olives on the side. You can also make the grilled peppers a day ahead and store them in the fridge. That saves time on a busy weekday.

Related categories

Contact Grill & Toast Makers

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BBQ Grill Plates & Grates

Cosy & Trendy Cutting board

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