Chicken and Halloumi Wraps

Why I Love Chicken Halloumi Wraps

I love these wraps with chicken and halloumi because:

• You don’t need tons of ingredients. 
• I bake my chicken, so they are healthy chicken and halloumi wraps.
• You can serve with anything!
• They’ve got a lovely Greek-style flavour. 
• The kids love them. 
• Halloumi slices. 

Ingredients for Chicken and Halloumi Wraps

There’s plenty that you can change in your recipe for chicken and halloumi wraps, but I use:

Mini Chicken Breast Fillets – If you use bigger breasts, slice them into strips, either before or after cooking, and make sure you cook for a little longer if you bake them whole to make sure they are cooked through. 

Halloumi Cheese

Wraps – Any kind is fine. 

Cooking Spray – Olive oil is good, too. 

Oregano

Chilli Flakes

Salt and Pepper

Salad – I use lettuce, sliced tomato and cucumber. 

Tzatziki

Are These Greek Chicken and Halloumi Wraps?

No, they’re not really Greek Halloumi wraps. Oregano, chilli, Tzatziki, and of course, halloumi, give it a cool Greek-inspired taste, but that’s as far as I’d go. 

They are, however, the best chicken and halloumi wraps I’ve made.

Could You Serve it with a Different Sauce?

Yeah!

I love tzatziki with the oregano and chilli chicken breast fillets, but if you prefer, chicken and halloumi wraps with sweet chilli sauce, sweet chilli mayo, or even just a bit of mayo would be great. 

Sweet chilli chicken and halloumi wraps are delicious. 

How to Make Chicken and Halloumi Wraps – Step-by-Step Instructions

This is such an easy recipe, and there are plenty of things that you can change. 

You can also get the full recipe and quantities in the recipe card at the bottom of this post. 

Step One

I have cheated and used store-bought tzatziki and wraps. If you want to make your own tzatziki, or some flatbreads, prepare these first. 

Step Two – Marinade the Chicken

I use mini breast fillets. They are cheap and cook quickly. If you use full breasts, remember they’ll take longer to cook unless you slice them beforehand.

Place your chicken in a bowl and spray liberally with cooking spray (or drizzle over olive oil). Sprinkle on a tablespoon of oregano, a pinch of salt and pepper and a good pinch of chilli flakes.

Cove and leave in the fridge for 30 minutes. 

Step Three – Cook the Chicken

I bake my chicken fillets. This way, I can do other things while they cook. You can grill or fry if you prefer. 

To bake, place on a baking tray misted with cooking spray and bake in the oven for 20 minutes at 180 degrees C (fan-assisted).

Step Four – Cook the Halloumi

While the chicken bakes cut the halloumi into small (1-2cm) strips and fry in a little cooking oil or spray over medium heat, for about 4 minutes on each side, until golden brown. 

Step Five – Assembly

Spread wraps with tzatziki (or other sauce), add salad, 2 mini chicken breast fillets and 3-4 strips of halloumi. 

Roll, either with both ends tucked in or an open end. 

What to Serve with Chicken and Halloumi Wraps

I tend to serve my halloumi and chicken wraps with homemade potato wedges, which are healthy, easy and delicious. 

You can also serve with chips, waffles, sweet potato wedges, salad, corn, coleslaw, or any of the usual burger sides. 

Making Homemade Potato Wedges

To make my homemade wedges, chop 4 large baking potatoes into thick wedges without peeling. 

Place in a large bowl and toss with 2 tablespoons of cooking oil and a good pinch of salt and pepper (add other spices if you wish). 

Spread in a thin layer on a large baking tray, and bake at 180 degrees C (fan assisted) for around 30 minutes, tossing halfway, until the largest potatoes are soft in the middle and the outsides are golden and slightly crispy.