Filled with green vegetables and cheese, this halloumi wrap recipe is a well balanced and delicious breakfast idea. But, it doesn’t have to end there, enjoy it any other meal you like.
Looking for a new way to start your day? How about a change in your breakfast routine? Celebrate the start of a new season with a few new breakfast ideas.
The Recipe Redux has you covered. For this month’s theme we’re getting ready to go back to school.
Literally getting ready with my favorite part of the morning: breakfast. Putting together protein packed breakfast menus that will help your morning start off in the right direction.
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Halloumi breakfast recipe
I’ve been a huge fan of breakfast sandwiches for a while now. This grilled halloumi wrap is no exception. Full of green vegetables, hummus and halloumi cheese it’s sure to become a new staple in the mornings.
One serving of this halloumi wrap contains 12 grams of protein + protein content of the wrap you choose. Here’s where picking out a high protein/fiber and whole grain option will do you best. It will help fuel your morning and keep you feeling satiated.
Ingredients
- zucchini – choose a one with a larger diameter if you can. It will be easier to cut into planks to fit inside the wrap.
- halloumi cheese – a semi-hard, brined cheese made from a mixture of goat and sheep’s milk. It has a high melting point and can easily be fried or grilled and still retain it’s shape.
- scallions – both the green and white parts.
- tortilla – I like using whole wheat.
- hummus – from a store-bought package or homemade recipe. Use any flavor you like.
- arugula – or another kind of leafy green vegetable
How to make this halloumi wrap recipe
- Working in batches, cook the zucchini, cheese and scallions in a frying pan. If desired, add a little oil to the pan before cooking.
- Layer everything on the tortillas to assemble the wraps.
Quick Breakfast Tips
Time saving cutting routine
Both the zucchini and halloumi cheese should be cut pretty thin for this dish. In order for them to cook quickly and fit inside the wrap.
You could use a mandoline that allows you to adjust the thickness of the slices, like I used to cut these thin zucchini roses.
Or try this hack and use an egg slicer to cut perfect ¼ inch thick slices. If the ingredient is soft enough it’ll cut right through. Otherwise it should leave enough of a mark to help guide you. Then use a knife to finish cutting perfectly even pieces.
Time saver
This halloumi wrap recipe can easily come together in under 10 minutes. For an even faster morning routine, cook the vegetables and cheese the night before.
Store them in the refrigerator and your breakfast prep is reduced to wrapping up all the ingredients.
Meal prep
This recipe only used half a zucchini. Simply because I reached the max fill amount in my wrap. You might have better luck.
If you have extra time, cut and cook the whole thing. Count the leftovers as something you meal prepped.
If not, you can always wrap the raw zucchini and refrigerate for another recipe.
More Zucchini Recipes
- Easy Eggplant Zucchini Casserole (Kugel) – Pack four different vegetables onto your plate with one single recipe, a vegetable kugel. Cooked eggplant, zucchini, mushrooms and onions are mixed with eggs to create this healthy and delicious side dish.
- Zucchini Chips – Pesto flavored dehydrated zucchini chips. Zucchini slices get coated in a homemade vegan pesto sauce and oven baked into a tasty snack.
- Blackberry Bran & Zucchini Muffins – Enjoy your favorite Summer produce all year long with a batch of these Blackberry Bran & Zucchini Muffins.
- Spicy Veggie Burger with Summer Favorites – A sweet and spicy veggie burger full of fresh corn and Summer squash
- Almond Butter Zoodles – Zucchini cut into long strands to resemble noodles (and get the name “zoodles”) in a nut sauce.
FAQS & TIPS
Yes, look for paneer cheese.
Firm tofu would also work well in this recipe. Be sure to press it well and adjust the cooking times.
Halloumi is usually sold in plastic as a large block of rectangle cheese. It can come pre-sliced or as a single large piece. Slice it into ¼ to ½ inch thick pieces (½ to 1 cm). You can cook them like this, or cut them down further (into strips or cubes).
Dry fry the cut cheese in a non-stick frying pan over medium heat. Cook for a couple of minutes on each side, until the cheese begins to turns brown. The cheese may also pop up off the pan when it’s ready.
Save this halloumi wrap recipe for later:
Mediterranean Morning Breakfast Wrap
Filled with green vegetables and cheese, this halloumi wrap recipe is a well balanced and delicious breakfast idea. But, it doesn’t have to end there, enjoy it any other meal you like.
Ingredients
- ½ large zucchini
- 5 ounces halloumi cheese
- 2-3 scallions, cut into 3-4" pieces.
- 2 whole wheat tortillas
- ¼ cup hummus
- 2 cups arugula
Instructions
- Preheat a nonstick pan over medium-high heat.
- Cut zucchini into approximately 2½ inch pieces. Lay the cut side face down and slice into ¼" thick planks.
- Place a single layer of the zucchini into the pan. Cook 2-3 minutes before flipping to cook the other side. Allow some color to develop before transferring to a plate lined with a paper towel. Repeat with the remaining zucchini.
- Slice the cheese into ¼" thick pieces. Lower the heat to medium and cook the halloumi for 1-2 minutes per side, until golden brown. Transfer to a plate.
- Add the scallions to the pan. Cook for 1-2 minutes, remove once they begin to wilt or develop color.
- Assemble the wraps Spread 2 tablespoons of hummus onto each tortilla. Layer with arugula, zucchini, scallion, and halloumi cheese. Fold in the sides and roll from the bottom to the top. Wrap in parchment paper/saran wrap to secure.
Nutrition Information:
Yield: 2 Serving Size: 1 wrapAmount Per Serving: Calories: 414Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 56mgSodium: 781mgCarbohydrates: 29gFiber: 8gSugar: 4gProtein: 24g
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This post was originally published in 2017 and has been revamped and updated in January 2022 .
Love your tip of using an egg slicer!