Halloumi Wrap
● CyprusHalloumi cheese originated in Cyprus sometime in the medieval Byzantine or early Ottoman period. Its high melting point makes it uniquely suited to grilling — it softens and chars without becoming liquid. The halloumi wrap is a relatively modern formulation but draws on centuries of Cypriot cheese tradition and the Levantine love of flatbread-wrapped food.
The halloumi wrap has spread far beyond Cyprus into global food culture. It is now one of the most popular vegetarian street food options in the UK, Australia, and across the Middle East. The cheese's squeaky texture and salty flavour profile make it a compelling meat substitute that satisfies in ways that many other vegetarian proteins do not.
Slice halloumi 1cm thick and grill on a dry griddle over high heat until deeply golden on both sides, about 2–3 minutes per side. Warm a flatbread or pita. Spread with hummus or yoghurt. Place the grilled halloumi on top with sliced tomatoes, shredded mint leaves, pickled red cabbage or cucumber, and a squeeze of lemon. Wrap and eat immediately.