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. 1 Preheat an outdoor grill for medium-high heat. Set a grill pan on top of the grate.
2. 2 Whisk together olive oil and lemon juice in a small bowl until well combined; set aside.
3. 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. 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. 5 Brush halloumi cheese slices with remaining oil mixture.
6. 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. 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 per serving