Quick lamb and haloumi wraps - recipe by VJ cooks + video

These Lamb and Haloumi wraps are so delicious. Why not skip the takeaways and make this easy meal at home?

Flatbread topped with grilled halloumi, strips of cooked beef, fresh spinach, cherry tomatoes, and creamy white sauce—a delicious twist inspired by Lamb and Haloumi Wraps. Served on a wooden surface.

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 chops, cherry tomatoes, flatbread, spring onions, cucumber, lemon, garlic, cumin, yogurt, mint, arugula, and packaged halloumi cheese are arranged on a countertop—everything you need for delicious lamb and haloumi wraps.

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.

A cookbook titled Everyday Favourites by Vanya Insull is shown next to text promoting her delicious roasted pumpkin soup recipe from the book.

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.

Marinated meat pieces in a glass dish next to a bottle of olive oil, a packet of mixed spice, a shallot, and measuring spoons on a countertop—perfect for preparing delicious lamb and haloumi wraps.

A glass bowl containing a mixture of chopped cucumbers and herbs in a creamy white yogurt sauce, perfect as a refreshing side for lamb and haloumi wraps.

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.

Sliced block of haloumi cheese on a wooden cutting board, ideal for making delicious lamb and haloumi wraps, with the packaging labeled Haloumi Cheese nearby.

Two plates on a wooden board: one with grilled meat, the other with grilled halloumi cheese slices—perfect for assembling your own lamb and haloumi wraps. Pita bread in a red bag sits alongside, ready to enjoy.

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.

Flatbread, cherry tomatoes, spinach, lemon wedges, sliced green onions, grilled halloumi, cooked beef strips, and a bowl of tzatziki arranged on a countertop for delicious lamb and haloumi wraps.

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.

A flatbread topped with grilled halloumi cheese, beef strips, cherry tomatoes, spinach leaves, and a yogurt sauce—perfect for fans of lamb and halloumi wraps—placed on a wooden surface.

Recipe FAQs:

Can I marinate the lamb overnight?

Yes, marinating the lamb overnight will enhance the flavour even more. Just be sure to keep it covered in the fridge.

What kind of mixed spice should I use?

You can use a Middle Eastern or Moroccan-style mixed spice blend. Look for ones that include cumin, coriander, paprika, cinnamon, and allspice.

Can I substitute the lamb with another meat?

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

Yield: 4 wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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 wrap
Amount 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

Comments

Kathryn says

March 27, 2023 at 12:23 pm

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
  
  March 27, 2023 at 2:39 pm
  
  I agree! I love haloumi. Glad you enjoyed the recipe too 🙂

Lamb and Haloumi Wraps