Roasted pepper & halloumi wraps

For some fast finger food, roll up some roasted pepper and halloumi wraps

  • Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 561
  • fat 35g
  • saturates 8g
  • carbs 51g
  • sugars 0g
  • fibre 5g
  • protein 14g
  • salt 0.91g


  • 2 thick slices halloumi cheese
  • ½ tsp dried oregano
  • 1 tbsp olive oil
  • 2 Arab flat bread (they look like circular pitta bread)
  • 2 roasted red peppers from a jar
  • 6 slices roasted aubergines from a jar
  • handful of Kalamata olives
  • 4 lemon wedges
  • good handful flat leaf parsley sprigs


  1. Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)

  2. Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.

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