Grilled-Halloumi-and-Vegetable Wraps

Name: Grilled-Halloumi-and-Vegetable Wraps
Prep time: 25 min
Total time: 30 min
Ingredients: 0.667 cup labneh or Greek yogurt; 1 small clove garlic, grated; 3 tablespoons extra-virgin olive oil, divided, plus more for grill; Kosher salt and freshly ground pepper; 2 packages halloumi (each 6 to 8 ounces), cut into ½-inch planks; 2 small heads radicchio or endive, cut into 1-inch wedges; 1 zucchini, cut into ¾-inch slices; 1 orange or yellow bell pepper, quartered and seeded; 4 large (10-inch) whole-wheat or corn-flour-blend tortillas; Fresh basil leaves, for serving

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By

Lauryn Tyrell

Updated on April 22, 2022

grilled-halloumi-and-veggie wraps — Photo: Paola + Murray

Prep Time:

25 mins

Total Time:

30 mins

Servings:

4

Here's a 30-minute vegetarian dinner you'll want to make on repeat. Halloumi cheese is perfect for the grill (or grill pan), it's charred along with bell peppers, zucchini, and radicchio and wrapped up in a warm tortilla for easy eating.

Ingredients

⅔ cup labneh or Greek yogurt
1 small clove garlic, grated
3 tablespoons extra-virgin olive oil, divided, plus more for grill
Kosher salt and freshly ground pepper
2 packages halloumi (each 6 to 8 ounces), cut into ½-inch planks
2 small heads radicchio or endive, cut into 1-inch wedges
1 zucchini, cut into ¾-inch slices
1 orange or yellow bell pepper, quartered and seeded
4 large (10-inch) whole-wheat or corn-flour-blend tortillas
Fresh basil leaves, for serving

Directions

Whisk together labneh, garlic, 1 tablespoon oil, and a pinch of salt. Heat a grill or grill pan to medium-high. Drizzle cheese, radicchio, zucchini, and bell pepper with remaining oil; season vegetables with salt and pepper.
Brush grates with oil and grill vegetables, flipping once, until tender and charred in places, about 8 minutes total. Transfer to a plate; cover to keep warm. Grill cheese, flipping once, until charred in places and hot, 3 to 4 minutes total. Blister tortillas over grill, flipping once, then transfer to a clean towel to keep warm.
To serve, smear labneh mixture over each tortilla, pile with vegetables and cheese, and scatter with basil. Fold and serve immediately.

Originally appeared: Martha Stewart Living, May 2022