Cypriot Halloumi and Lounza Wrap
Golden grilled halloumi cheese and savoury cured lounza pork folded into warm pitta with fresh salad and lemon juice.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Griddle pan or heavy frying pan
- •Tongs
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 21 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 480 kcal
Instructions
- 1
Heat a dry griddle pan or heavy frying pan over a medium-high heat.
- 2
Add the halloumi slices and cook for 2 minutes on each side until deeply golden.
- 3
Transfer the cooked halloumi to a warm plate.
- 4
Add the lounza slices to the hot pan and fry for 1 minute on each side until lightly crisp.
- 5
Warm the pitta breads in a dry pan or toaster for 1 minute until soft and steaming.
- 6
Split the pittas open or lay flatbreads out on greaseproof paper.
- 7
Divide the grilled halloumi and hot lounza evenly between the breads.
- 8
Add the sliced tomatoes, cucumber, red onion, and chopped fresh parsley.
- 9
Sprinkle with dried oregano and squeeze over fresh lemon juice before wrapping tightly.
Chef's tips
Cook the halloumi over high heat so the outside develops a crisp crust before the inside loses its soft bite. Do not overcook lounza as the lean cured pork can dry out quickly.
Ingredient substitutions
- lounza → smoked bacon or cured gammon rashers
- Cypriot pitta → fluffy flatbread or soft khobez wraps
Storage
Best assembled and eaten immediately, but grilled halloumi and lounza can be kept in a covered container in the fridge for up to two days.
Reheating
Reheat the cooked meat and cheese in a dry frying pan over medium heat for one minute per side before assembling.
Common mistakes to avoid
- •Slicing halloumi too thinly, which causes it to melt away rather than char nicely
- •Letting the pittas go cold, making them brittle and prone to tearing when folded
- •Over-frying the lounza until tough and dry
Serving suggestions
Cooked Cypriot Halloumi and Lounza Wrap?
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