Halloumi and chickpea wrap

15 min · 2 servings · 556 kcal

Nora Beckett · @norapreps

Halloumi in a dry pan, chickpeas crushed into the flatbread so the filling holds together. Fifteen minutes, one pan, nothing to wash up after.

Ingredients

• halloumi120 g
• chickpeas180 g
• flatbread120 g
• greek yogurt80 g
• tomato100 g
• cucumber80 g
• lemon20 g
• za'atar1 to taste
• black pepper1 to taste

Instructions

1. Slice the halloumi 1 cm thick, pat it dry and grill in a dry pan 2 minutes a side until it has dark lines.
2. Warm the chickpeas in the same pan for a minute, then crush half of them roughly with a fork.
3. Mix the yogurt with the lemon and za'atar.
4. Warm the flatbreads, spread the crushed chickpeas, add halloumi, tomato, cucumber and the yogurt. Roll tight and cut on the diagonal.

Per serving