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Grilled Halloumi, Eggplant and Alfalfa Wrap

Marinated grilled halloumi cheese, eggplant, zucchini, wrapped with baby spinach, carrots and alfalfa with a creamy red onion and olive dressing.

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WHAT’S GOING ON HERE:

Halloumi Cheese: Halloumi is a semi-firm sheep milk cheese that makes it perfect for grilling. With its mellow cheesiness it takes on any flavor paired with it. A quick toss in dressing once it has had a light pan sear makes it the perfect addition to wraps or pita.

Eggplant: Eggplant is a spongy vegetable. That works great with a marinade. Peeled and sliced set it in a tangy dressing to make a even more flavorful wrap. The cut ends of eggplant need to be hit with an acid immediately to keep the color intact.

Zucchini: Eggplant and halloumi have similar dense textures. Grilled zucchini add a nice creaminess to the wrap. Leave the zucchini with a nice crunch don’t overcook it.

Spinach & Alfalfa: Baby spinach and alfalfa sprouts not only add a ton of nutrients it also keeps the wrap from sliding around. the veggies closest to the tortilla always act like the traction for the rest of the burrito.

TIPS & TRICKS FOR THE BEST GRILLED HALLOUMI AND VEGETABLE WRAP;

layering: when building your wrap layering is important. using a drier green like spinach will give the zucchini and eggplant more traction to keep it from slipping around or out of the wrap, the alfalfa works for the same purpose too. wetter greens like romaine or iceberg have a tendency to slide.

grill the halloumi: don’t be afraid to really add some heat to the cheese. don’t worry it’s not going to melt. halloumi is a semi firm cheese. that holds it shape well. help it not stick to the pan with just a splash of olive oil and if you take it a little too far once it sits outside of the pan it will regain some of its firmness.

let the dip sets: the red onion and the olive work great together. the tang from the sour cream really tames everything down. this sauce does benefit from sitting. allowing the sauce to sits really draws the maximum amount of flavor from the red onion and olives. 

whole cooking: to make this recipe simpler i like to keep the eggplant, zucchini and cheese in the biggest pieces possible. that way i can cut the pieces how i want once cooked. it also gives you a little something more to hold on to while cooking.

have the marinade ready; have the marinade ready once you start slicing the veggies. the marinade includes vinegar which is acidic. the acidity once brushed onto keep the eggplant from oxidizing and browning.

brushing: use a grill brush to get the oil and vinegar on the vegetables and halloumi. it maybe tempting to just drizzle it over the top but since the eggplant is so absorbent the  marinade isn’t going to completely cover and spread.

SIMILAR INGREDIENTS TO:

  1. BALSAMIC CHICKEN WRAPS
  2. GARDEN SANDWICH
  3. ROASTED CHICKEN SANDWICH + BASIL MAYO

ENJOY THIS RECIPE WITH:

  1. HAM, WHITE BEAN & CHARD SOUP
  2. CHICKEN NOODLE SOUP
  3. LEMON SUNFLOWER DRESSING

Grilled Halloumi, Eggplant and Alfalfa Wrap

Grilled Halloumi, Eggplant and Alfalfa Wrap
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INGREDIENTS

  • 8oz Halloumi Cheese
  • 1 Eggplant, sliced
  • 1 Zucchini, sliced lengthwise
  • 1 Tomato, sliced
  • 2c Baby Spinach
  • 1/2c Carrots, shredded
  • 1/2c Alfalfa Sprouts
  • 6 Burrito sized Tortillas
  • MARINADE
  • 1/4c White Wine Vinegar
  • 1/2c Olive Oil
  • 1tsp Zaatar
  • 1tsp Crushed Red Pepper Flakes
  • 1tsp Black Pepper
  • 1tsp Salt
  • 2 Garlic Cloves, minced
  • 3 Mint Leaves, minced
  • RED ONION & OLIVE DRESSING
  • 1/4c Red Onion, minced
  • 1/4c Green Olives, minced
  • 1/2c Sour Cream
  • 2TB Mayo
  • 1tsp Salt
  • 1tsp Black Pepper
  • 2tsp Dill
  • 1/2tsp White Vinegar

INSTRUCTIONS

  • In a bowl combine all the ingredients under red onion and olive dressing. Once combined cover and store in the fridge till ready to serve.
  • Combine all the ingredients under marinade.
  • Using a brush, brush the marinade over the sliced zucchini and and eggplant on both sides. Reserve about two tablespoon for the haloumi after it is cooked.
  • Let the marinade sit on the vegetables for 15 minutes.
  • Heat a cast iron skillet over medium high heat. Add a tablespoon of olive oil and place the haloumi in the pan. Cook for two minutes on both sides till a golden crust starts to form. Remove from the pan and place it on a plate to cool.
  • Once the haloumi is out working in batches cook the eggplant and the zucchini cook for a 4 minutes on both sides till they are tender. Remove from the pan and allow to cool.
  • Allow for the haloumi and vegetables to cool before assembling. Once its time to assemble slice the halloumi into strips and drizzle with the remaining marinade. Slice the zucchini and eggplant into similar sizes.
  • Place a tortilla into parchment. Layer it with spinach at the bottom followed by carrots and sprouts. Load it up with tomatoes, zucchini halloumi and eggplant. Roll the tortilla away from you while tucking the edges. Repeat until all tortillas are filled.
  • Serve with the red onion and olive dressing.
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