These Lamb and Haloumi wraps are so delicious. Why not skip the takeaways and make this easy meal at home?
Why not skip the takeaways and make these delicious kebab style Lamb and Haloumi Wraps at home? They are so tasty and your whole family will love them. I decided to add some pan fried haloumi for extra wow factor in the wraps. If you love lamb wraps and have a bit of extra time up you sleeve, why not give my Slow Cooker Spiced Lamb Shoulder a go?
Ingredients notes:
- Lamb: This recipe is ideal for using lamb steaks. I try to buy them when they're on special and freeze them for another day.
- Haloumi: Also known as halloumi, this 'squeaky cheese' adds a wonderful pop of salty flavour as well as extra protein to these yummy wraps.
- Flatbreads: Any type of flatbreads can be used in this recipe. If you have the time and inclination, why not make your own Flatbreads to go with this curry? My recipe is so easy and satisfying.
Step by step instructions:
Marinate the lamb in olive oil, mixed spice, salt and crushed garlic. Chill in the fridge for at least 30 minutes (if possible). To make the tzatziki mix together Greek yoghurt, cucumber, lemon and mint. Season with salt and pepper then set aside and chill in the fridge until ready to use.
Cook the lamb in a hot frypan for 3-4 minutes on each side then place on a board to rest while you cook the haloumi. Cut the haloumi into 1 cm slices and pan fry for about two minutes on each side until golden and cooked through.
Slice the lamb into 2cm thick slices. Warm the wraps in the oven or toast for 30 seconds on each side in a dry fry pan.
To assemble: spread the warm wraps with a generous dollop of the tzatziki, then add the cherry tomatoes, fresh rocket, sliced lamb and grilled haloumi. Wrap them up and serve immediately.
Recipe FAQs:
Yes, marinating the lamb overnight will enhance the flavour even more. Just be sure to keep it covered in the fridge.
You can use a Middle Eastern or Moroccan-style mixed spice blend. Look for ones that include cumin, coriander, paprika, cinnamon, and allspice.
Absolutely. Beef steak, chicken thighs, or even falafel can be used as alternatives, though the flavour profile will change slightly.
Storage:
Store any leftover lamb and haloumi in an airtight container in the fridge. Assemble more wraps the next day with fresh veggies.
Top tips:
These wraps would also be delicious with beef steaks or chicken thighs in place of the lamb.
Related Recipes:
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Lamb and haloumi wraps
These wraps are packed full of fresh flavours.
Ingredients
Lamb
- 2 Tbsp olive oil
- 450g lamb leg steaks
- 2 tsp ground mix spice
- ½ tsp salt
- 3 cloves garlic, crushed
Tzatziki
- 1 cup thick Greek yoghurt
- ½ cucumber, diced
- 1 Tbsp lemon juice
- Handful of mint (finely chopped)
To serve
- 180g haloumi
- 1 spring onion, sliced
- 12 cherry tomatoes, quartered
- 50g rocket (half bag)
- 4 wraps
Instructions
- Marinate the lamb in olive oil, mixed spice, salt and crushed garlic. Chill in the fridge for at least 30 minutes (if possible).
- To make the tzatziki: mix together Greek yoghurt, cucumber, lemon and mint. Season with salt and pepper then set aside and chill in the fridge until ready to use.
- Cook the lamb in a hot frypan for 3-4 minutes on each side then place on a board to rest while you cook the haloumi.
- Cut the haloumi into 1 cm slices and pan fry for about two minutes on each side until golden and cooked through.
- Slice the lamb into 2cm thick slices.
- Warm the wraps in the oven or toast for 30 seconds on each side in a dry fry pan.
- To assemble: spread the warm wraps with a generous dollop of the tzatziki, then add the cherry tomatoes, fresh rocket, sliced lamb and grilled haloumi.
- Wrap them up and serve immediately.
Notes
- These wraps would also be delicious with beef steaks or chicken thighs in place of the lamb.
Nutrition Information:
Yield: 4 Serving Size: 1 wrapAmount Per Serving: Calories: 650Total Fat: 52gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 197mgSodium: 1070mgCarbohydrates: 62gFiber: 3gSugar: 15gProtein: 63g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kathryn says
Yum, yum. I made mine with NZ Zany Zeus Halloumi and they were absolutely moreish. Thank you for the idea.
PS Zany Zeus is so yummy on its own I struggled to keep enough for making the dish !
VJ cooks says
I agree! I love haloumi. Glad you enjoyed the recipe too 🙂