Grilled Halloumi Wrap

Grilled Halloumi Wrap

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SERVES: 2

PREPARATION TIME: 10 min

COOKING TIME: 6 min

Ingredient

  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 1 tablespoon lemon juice
  • 1 red bell pepper, cut into strips
  • 1 zucchini sliced in length wise strips
  • salt to taste
  • 1 (8.8 ounce) package halloumi cheese, cut into 8 slices
  • 4 (8 inch) flour tortillas
  • 1 cup hummus
  • 1 cup arugula

Method

  1. Preheat a grill pan to medium-high heat.
  2. Whisk together olive oil and lemon juice in a small bowl; set aside.
  3. Toss together peppers and zucchini in a bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the heated grill pan.
  4. Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
  5. Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear, and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
  6. Spread the tortillas with hummus and top with arugula. Divide the peppers and zucchini between the tortillas, add 2 halloumi slices to each tortilla. Roll up and serve immediately.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.

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