Halloumi & Roasted Vegetable Pita Wraps

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 8 oz block halloumi cheese
• 1 medium zucchini
• 1 large red bell pepper
• 1 small red onion
• 1 cup cherry tomatoes
• 3 Tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 whole-wheat or regular pita pockets
• 1/2 cup hummus
• 1/4 cup chopped fresh parsley or mint
• 1 lemon
• 1/2, thinly sliced cucumber

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment. Cut zucchini into half-moons, bell pepper into strips, and red onion into wedges; scatter on the pan with cherry tomatoes.
2. 2Drizzle vegetables with olive oil, oregano, smoked paprika, salt, and pepper; toss well and roast 18–22 minutes until edges are charred and tomatoes burst.
3. 3While vegetables roast, slice halloumi into ½-inch thick planks. Heat a nonstick or cast-iron skillet over medium heat with remaining oil.
4. 4Cook halloumi 2–3 minutes per side without moving until deep golden crust forms and cheese softens but still holds shape; transfer to a plate and squeeze half the lemon over it.
5. 5Warm pitas in the oven for the last 2 minutes of roasting or in a dry skillet 30 seconds per side so they become pliable.
6. 6Open each pita and spread a generous tablespoon of hummus inside. Layer in roasted vegetables, cucumber slices, and warm halloumi.
7. 7Sprinkle with chopped herbs, a pinch more salt, and a final squeeze of lemon juice. Fold or wrap tightly in parchment for portable lunches.
8. 8Serve immediately while halloumi is still warm and squeaky, or pack components separately and assemble at work within 4 hours.