Low Sodium Grilled Halloumi Wrap
Discover the perfect fusion of wholesome and savory with this **Low Sodium Grilled Halloumi Wrap**! Packed with vibrant, fresh vegetables like crisp cucumber, sweet red bell pepper, and peppery arugula, this recipe elevates healthy eating without compromising on flavor. The star of the dish—low sodium halloumi cheese—is grilled to golden perfection, offering a delightfully chewy texture and smoky undertones. Complemented by a zesty homemade yogurt dressing infused with lemon, garlic, oregano, and fresh mint, these wraps are a satisfying, low-sodium alternative to traditional wraps. Nestled in fiber-rich whole wheat tortillas, this quick and easy recipe is ready in just 25 minutes, making it a perfect choice for a light lunch or a nutritious on-the-go dinner. Ideal for those seeking heart-healthy meals, this wrap is refreshing, protein-packed, and absolutely irresistible!
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Recipe Information
Ingredients
- 200 grams Low sodium halloumi cheese
- 4 pieces Whole wheat tortillas
- 1 medium Red bell pepper
- 1 medium Cucumber
- 1 medium Carrot
- 0.5 medium Red onion
- 60 grams Arugula
- 120 grams Greek yogurt
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice
- 1 small Garlic clove
- to taste Black pepper
- 0.5 teaspoon Dried oregano
- 6 leaves Fresh mint leaves
Instructions
Preheat a grill pan over medium heat.
Slice the low sodium halloumi cheese into 1/2-inch thick pieces.
Lightly brush the slices with 1 tablespoon of olive oil to prevent sticking.
Grill the halloumi slices for about 2-3 minutes on each side or until you see golden grill marks. Set aside.
While the halloumi is grilling, thinly slice the red bell pepper, cucumber, carrot, and red onion.
In a small bowl, whisk together Greek yogurt, the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, black pepper to taste, and dried oregano to make the dressing.
To assemble each wrap, start by laying a tortilla flat on a clean surface.
Spread a tablespoon of the yogurt dressing onto the center of the tortilla.
Layer a quarter of the grilled halloumi slices on top of the dressing.
Add a small handful of arugula, followed by equal amounts of sliced red bell pepper, cucumber, carrot, and red onion.
Chop the fresh mint leaves and sprinkle them over the top.
Fold in the sides of the tortilla and then roll it up from the bottom.
Repeat with the remaining tortillas and ingredients.
Slice the wraps in half, securing with toothpicks if necessary, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 22.7 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1780 mg | 137% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1818 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
