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Lentil haloumi wraps

Lentil haloumi wraps

Total Time
30 min
5 min
25 min
Haloumi and lentils marry perfectly with the Middle Eastern flavours in this protein-packed, meat-free lunch that is ready to go in just 30 minutes.


Dry lentils

60 g, red variety

Haloumi cheese

80 g, cut into 2cm pieces

Flour tortilla(s)

2 regular, warmed, (2 x 40g tortillas)

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Lebanese cucumber

1 medium, cut into 1cm pieces

Middle eastern spice blend

½ tsp, (see tip)

Oil spray

1 x 3 second spray(s)


  1. Cook lentils in a medium saucepan of boiling salted water, following packet instructions, or until tender. Drain. Toss haloumi and spice blend in a small bowl to lightly coat.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook haloumi, turning occasionally, for about 5 minutes or until golden. Spread tortillas with yoghurt, top with haloumi, cucumber and lentils. Season with salt and pepper and roll up to serve.


Ingredient tip: You can find Middle Eastern spice blend in major supermarkets. Alternatively, replace it with harissa or Moroccan seasoning.