Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Egg ‘wraps’ filled with halloumi and salad.
Equipment: Non-stick frying pan; griddle pan
Measures and names
Ingredients
- 4 eggs (for the wraps)
- Knob of butter
- 150 g halloumi, sliced and griddled
- Salad leaves, tomato and cucumber
- 2 tbsp Greek yoghurt and lemon
- Handful of mint
- Black pepper
Method
- Griddle the halloumi slices for 1–2 minutes each side, until golden.
- Beat the eggs with black pepper. Melt a little butter in a non-stick pan and pour in half the egg, swirling into a thin wrap. Cook for 1–2 minutes, until set, and slide onto a plate. Repeat.
- Mix the yoghurt with a squeeze of lemon and the chopped mint.
- Lay the halloumi, salad leaves, tomato and cucumber down the middle of each egg wrap.
- Spoon over the minted yoghurt, roll up firmly and serve. Taste before adding salt — halloumi already seasons the dish.
Swaps and tips
A thin omelette replaces a flour wrap. Fill with any low-carb salad and cheese.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 5 g | 1 g | 44 g | 542 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
