Spicy Halloumi & Roasted Red Pepper Protein Wraps with Harissa Yogurt Sauce
These Mediterranean-inspired wraps pack 25g of protein thanks to crispy halloumi cheese and protein-rich Greek yogurt sauce. Perfect for meal prep or quick dinners, the spicy harissa kick balances beautifully with sweet roasted peppers and fresh spinach. Ready in under 35 minutes with just one skillet needed!
Ingredients
- 8 oz halloumi cheese, sliced into 1/4" strips
- 2 large red bell peppers, julienned
- 4 whole wheat lavash wraps or large tortillas
- 2 cups fresh baby spinach
- 1/2 cup full-fat Greek yogurt
- 1 tbsp harissa paste
- 1 tsp smoked paprika
- 2 tbsp olive oil (divided)
- 1 tbsp lemon juice
- 1/4 cup chopped fresh parsley
- 1 tsp honey (optional)
Instructions
- Preheat broiler. Toss peppers with 1 tbsp olive oil and smoked paprika. Spread on baking sheet and broil 8-10 minutes until charred.
- While peppers roast, press halloumi between paper towels to remove excess moisture.
- Whisk together Greek yogurt, harissa paste, lemon juice, and honey (if using) in small bowl. Set aside.
- Heat remaining 1 tbsp olive oil in skillet over medium-high heat. Sear halloumi 2-3 minutes per side until golden brown.
- Warm wraps briefly in dry skillet or microwave.
- Spread 2 tbsp harissa yogurt sauce down center of each wrap.
- Layer spinach leaves, roasted peppers, and halloumi strips over sauce.
- Sprinkle with fresh parsley and fold wraps tightly.
- Optional: Grill wrapped sandwiches in panini press or skillet for 1-2 minutes per side to crisp.
- Slice diagonally and serve with extra sauce for dipping.
Chef's Note
For extra crispy halloumi, press between paper towels with a heavy pan for 10 minutes before cooking. This removes moisture and ensures perfect golden sear!
Make-Ahead Tips
Store components separately: Roasted peppers (3 days), sauce (5 days), un-cooked halloumi (2 days). Assemble wraps fresh.
Substitutions
Paneer or extra-firm tofu for halloumi | Regular yogurt for Greek | Sriracha for harissa | Zucchini for peppers