Chargrilled Veggie & Halloumi Wrap

A super healthy vegetarian lunch full of chargrilled peppers, tomatoes, aubergine and courgette. Served on a tortilla spread with hummus, with plenty of lemon zest, fresh dill, and parsley.
Course Lunch
Cuisine Mediterranean
Keyword summer, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people


For the veggies:

  • cooking spray or olive oil
  • 1 small red onion cut in to thick wedges
  • 2 1cm slices aubergine cubed
  • 1 2cm chunk courgette cut in to sticks
  • 1/4 pepper red/orange/yellow, cut in to strips
  • 8 baby plum tomatoes halved
  • salt and pepper to season

For the wrap:

  • 4 slices halloumi
  • 2 tbsp olive oil
  • 2 tortillas
  • 2 tsp roasted red pepper hummus or plain
  • 1 lemon, zest only
  • 1 sprig basil leaves torn
  • 1 sprig parsley leaves torn
  • 1 sprig dill torn


For the veggies:

  • Coat onion and aubergine lightly in cooking spray or olive oil and grill for 2 minutes.
  • Stir and add courgette. After 2 minutes, add the strips of pepper and toss with a little more oil or cooking spray.
  • Grill for 3-4 minutes and then add the tomatoes. Continue to grill until lightly chargrilled and then season lightly with salt and pepper.

For the wrap:

  • Preheat a frying pan with the olive oil over medium heat and once hot, add halloumi. Flip when lightly browned on one side and remove from heat once golden brown on the other.
  • Spread tortillas with hummus and spread the roasted veggies over the top. Then add halloumi, lemon zest and herbs. Roll up and serve warm.


Gluten-free if corn tortillas are used.