Hot Honey Halloumi Hummus Wraps

Halloumi, the Cypriot cheese prized for searing without melting, stars in these Mediterranean lunch wraps. Warm planks get a sticky hot-honey glaze, then tuck into hummus-slicked tortillas with cool cucumber, tomato, and mint.

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 510 cal
• 22g protein
• 48g carbs
• 27g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 8 oz block halloumi cheese
• 4 (10-inch) large flour tortillas
• 1 cup hummus
• 1 English cucumber
• 1 cup cherry tomatoes
• 3 cups baby arugula
• 1/4 small red onion
• 3 Tbsp honey
• 1–2 tsp hot sauce (such as sriracha or chili crisp oil)
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 1/4 cup fresh mint leaves
• 1/4 tsp black pepper

Instructions

1. 1Pat the halloumi dry and slice into ¼-inch planks. Stir honey with hot sauce and lemon juice in a small bowl to make the hot honey; set aside.
2. 2Heat a nonstick or cast-iron skillet over medium-high. Add olive oil, then halloumi in a single layer. Cook 2–3 minutes per side until deep golden-brown crust forms and edges crisp.
3. 3Transfer halloumi to a plate and immediately drizzle with half the hot honey so it soaks into the warm cheese.
4. 4Warm tortillas in a dry skillet 20 seconds per side or microwave under a damp towel 20 seconds so they are pliable.
5. 5Spread hummus down the center of each tortilla, leaving a 1½-inch border. Thinly slice cucumber into ribbons or half-moons, halve tomatoes, and thinly slice red onion.
6. 6Layer arugula, cucumber, tomatoes, onion, and mint over the hummus. Top with two or three hot-honey halloumi planks and an extra drizzle of remaining hot honey and black pepper.
7. 7Fold in the sides, then roll tightly from the bottom into a burrito-style wrap. Slice in half on a diagonal.
8. 8Serve immediately while halloumi is warm and squeaky, or wrap tightly in parchment for a work-friendly pack that holds up 3–4 hours.