Seared Halloumi and Tomato Pita Wraps
Golden pan-seared halloumi tucked into warm pita with juicy tomatoes, cool yogurt and torn mint. A fast, savory wrap that comes together on the stovetop.
- Total
- 15 min
- Prep 7 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Seasoning in layers
- Savory
- Quick
- Stovetop
Instructions
-
Slice the tomatoes into 1 cm wedges and the cucumber into 1 cm half-moons. Pick the mint leaves and tear the larger ones. Cut the halloumi into 1 cm thick slabs and pat them dry with a paper towel.
~5 min
Drying the halloumi removes surface moisture so it browns instead of steaming in the pan.
-
Stir the yogurt with a pinch of salt and a pinch of black pepper in a small bowl. Set it aside as the cool sauce for the wraps.
~2 min
Salting the yogurt seasons it and lightly draws moisture, making a tangy sauce that balances the salty cheese.
Seasoning in layers Season the yogurt and taste as you build the wrap, so salty halloumi, juicy tomato and cool sauce stay balanced rather than flat.
-
Heat the olive oil in a non-stick frying pan over medium-high heat. Lay in the halloumi slabs and sear for 2 minutes, until the underside is deep golden.
~2 min
Medium-high heat and oil create Maillard browning, giving the halloumi a crisp golden crust.
Searing Pat the halloumi bone-dry and use medium-high heat; lay slabs away from you. Wait for a deep golden crust before flipping, and don't crowd the pan.
-
Flip the halloumi and sear for 2 more minutes, until the second side is golden and the slices feel soft and yielding when pressed.
~2 min
Flipping lets the second side brown evenly, while pressing checks the interior has softened and heated through.
Searing Pat the halloumi bone-dry and use medium-high heat; lay slabs away from you. Wait for a deep golden crust before flipping, and don't crowd the pan.
-
While step 4 cooks
While the halloumi sears, warm the pita in the same pan for 1 minute per side, until pliable and lightly blistered, then slide it onto a plate.
~2 min
Brief warming makes the pita pliable so it folds without cracking and picks up light char.
-
Spread the seasoned yogurt down the middle of the warm pita. Layer on the tomato wedges, cucumber and seared halloumi, then scatter over the torn mint. Fold the pita around the filling and eat right away.
~2 min
Seasoning in layers Season the yogurt and taste as you build the wrap, so salty halloumi, juicy tomato and cool sauce stay balanced rather than flat.