Halloumi Shawarma Wraps by Foodbyfranchi

Ingredients

• 250 g (8.8 oz) halloumi cheese, sliced into 1/4-inch strips
• 2 tbsp shawarma spice blend
• 1 tbsp olive oil
• 4 flatbreads or pita breads
• 1/2 cucumber, diced
• 1 medium tomato, diced
• 1/4 red onion, thinly sliced
• 1 cup shredded lettuce
• 2 tbsp fresh parsley, chopped
• 1/2 cup greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1-2 tbsp water, to thin sauce

Instructions

1. Prepare the sauce: In a small bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, salt, and black pepper. Gradually add 1-2 tablespoons of water until the sauce reaches a smooth, drizzly consistency. Set aside.
2. Prepare the halloumi: Place the sliced halloumi strips in a bowl. Sprinkle with shawarma spice blend and toss gently to ensure all pieces are evenly coated
3. Cook the halloumi: Heat olive oil in a large non-stick pan or grill pan over medium-high heat. Once hot, add the spiced halloumi strips in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and slightly crispy.
4. Warm the flatbreads: While the halloumi cooks, warm the flatbreads in a dry pan for about 30 seconds per side, or microwave briefly until they are pliable.
5. Assemble the shawarma: Lay each warm flatbread flat. Spread a generous amount of the prepared yogurt-tahini sauce over the entire surface. Layer with cooked halloumi, diced cucumber, diced tomato, thinly sliced red onion, and shredded lettuce.
6. Serve: Sprinkle with fresh chopped parsley. Tightly roll up each flatbread to form a wrap and serve immediately.