Salty halloumi cheese slices grill up beautifully, along with peppers and onions, to make this tasty vegetarian wrap bursting with flavors of the Mediterranean. I like to use low-carb tortillas, but you could also stuff everything inside a pita half instead. Using flavored hummus also adds a nice twist.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 orange bell pepper , cut into strips
- 1 small red onion , cut into 1-inch wedges
- salt to taste
- 1 , 8.8 ounce
- 4 , 8 inch
- 0.5 cups hummus
- 1 cup baby spinach leaves
- 0.33 cups Kalamata olives
Instructions
-
1
Preheat an outdoor grill for medium-high heat. Set a grill pan on top of the grate.
-
2
Whisk together olive oil and lemon juice in a small bowl until well combined; set aside.
-
3
Toss together bell pepper and onion in a small bowl until combined. Mix in 1/2 of the oil mixture and season with salt. Transfer to the hot grill pan.
-
4
Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove the pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
-
5
Brush halloumi cheese slices with remaining oil mixture.
-
6
Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from the grill and place on an aluminum foil-covered plate to keep warm.
-
7
Spread tortillas with hummus and top with spinach. Divide grilled peppers and onions between tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.
Nutrition Facts
Per serving
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