Mushroom-halloumi wrap with spicy yogurt sauce

Juicy grilled halloumi and savory mushrooms in a soft wrap, finished with a spicy yogurt sauce. Ready in under half an hour.

📝 Ingredients

• 4 large wraps
• 250 g halloumi
• 300 g mushrooms
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 50 g arugula
• 1/2 cucumber, thinly sliced
• 1 small red onion, thinly sliced into rings
• 200 g Greek yogurt
• 1 clove garlic, crushed
• 1 tbsp lemon juice
• 1/2 tsp cumin
• 1 tsp harissa (or more to taste)

👨‍🍳 Instructions

1. 1Make the yogurt sauce: mix the Greek yogurt with the garlic, lemon juice, cumin, harissa and a pinch of salt. Set aside in the refrigerator.Slice the mushrooms and cut the halloumi into strips about 1 cm thick. Pat the halloumi dry with paper towels.Heat a grill pan or frying pan over medium-high heat with a splash of olive oil. Fry the mushrooms 4 to 5 minutes until golden brown. Season with pepper, salt and smoked paprika. Remove from the pan and keep warm.Grill the halloumi strips in the same pan 2 minutes per side until nice grill marks form. No oil needed; halloumi sears well on its own.Warm the wraps briefly in a dry frying pan or for 20 seconds in the microwave.Spread a generous spoonful of yogurt sauce on each wrap. Divide the mushrooms and halloumi over them. Add a handful of arugula, some cucumber slices and a little red onion.Roll the wraps tightly, cut them in half and serve immediately. Extra yogurt sauce on the side is never a bad idea.