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Golden seared halloumi, tomato, and tzatziki spilling out of a folded pita wrap on a wooden board

Pan-Fried Halloumi Pita Wraps with Homemade Tzatziki

Warm pita filled with golden pan-fried halloumi, homemade tzatziki, and fresh vegetables, ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 292
Ingredients Method Notes

Ingredients
  

Tzatziki
  • 1 cup Greek yogurt / 240 g; plain, full-fat
  • 1/2 cucumber medium (about 75 g); grated and squeezed dry
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice fresh
  • 1 tbsp fresh dill chopped, or mint
  • 1/4 tsp salt
Halloumi and Wraps
  • 250 g halloumi block; sliced into 6 slices, about 1 cm thick
  • 1 tbsp olive oil for frying
  • 4 pieces pita bread warmed
  • 1 tomato medium; diced
  • 1/4 red onion small; thinly sliced
  • 1/2 cucumber medium (about 75 g); thinly sliced, for the filling
  • fresh parsley small handful; chopped, optional

Method
 

Make the tzatziki
  1. Grate the cucumber and squeeze it in a clean towel until most of the water is gone.
  2. Mix the yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt in a mixing bowl. Cover and chill while you cook the halloumi.
Sear the halloumi
  1. Pat the halloumi dry with paper towels and slice into 6 pieces, about 1 cm thick.
  2. Heat 1 tbsp olive oil in a 26 cm / 10-inch nonstick skillet over medium-high heat until it shimmers.
  3. Add the halloumi in a single layer and sear for 2 to 3 minutes per side, until deep golden brown and soft in the center. Remove to a plate.
Warm the pita and assemble
  1. Wipe out the skillet and warm each pita for 20 to 30 seconds per side, until soft and pliable.
  2. Spread a spoonful of tzatziki over each pita. Top with halloumi, tomato, red onion, sliced cucumber, and parsley.
  3. Fold or roll each pita and serve right away while the halloumi is still warm.

Notes

  • Slice halloumi about 1 cm thick so it sears without falling apart.
  • Squeeze cucumber dry before mixing it into the tzatziki.
  • Build wraps right before eating for the best texture.
  • Warm pita briefly so it folds without cracking.