A chicken and halloumi flatbread wrap for light summer meals
This chicken and halloumi flatbread wrap with fresh mint and cucumber is one of the recipes I keep coming back to during summer. It’s lighter than some of the other versions, with a cooling quality that makes it perfect for warm days or when you want something fresh after heavier meals. The combination of mint and cucumber adds crispness, and wrapping it up makes it ideal for picnics, lunches on the go, or easy dinners in the garden.
Halloumi’s saltiness contrasts beautifully with the chicken’s warmth, while cucumber keeps it refreshing. A touch of lemon and mint lifts everything, making it taste clean and balanced. It’s also one of the simplest flatbreads to put together, needing only quick grilling and some slicing. If you’re looking for other seasonal variations, you’ll find more inspiration in our best chicken and halloumi flatbread recipes.
Why mint and cucumber are ideal with chicken and halloumi
Mint and cucumber aren’t just garnish here, they play an important role in balancing richness. Halloumi and chicken together can feel substantial, but fresh cucumber slices and chopped mint keep the flatbread from feeling too heavy. I often add a drizzle of yoghurt with lemon for extra brightness, though it’s optional.
This wrap is one of the most portable in the collection, making it easy to pack up for work or travel. If you like your wraps a little spicier, the crispy chicken and halloumi flatbread with harissa mayo might be more your speed. For a smoky twist, the BBQ chicken and halloumi flatbread with sweetcorn and onions is worth trying. And for another herb-focused version, I’d point you towards the Mediterranean chicken and halloumi flatbread with olives and herbs. For something with contrasting richness, you might enjoy the chicken and halloumi flatbread with avocado and chilli honey.
Ingredients for chicken and halloumi flatbread wrap
For 2 wraps:
- 2 boneless, skinless chicken breasts (approx. 300g)
- 200g halloumi cheese
- 2 large flatbreads (soft and flexible for wrapping)
- ½ cucumber, thinly sliced
- A handful of fresh mint leaves, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, finely grated
- Sea salt and black pepper, to taste
- Optional: 100g Greek yoghurt mixed with 1 tbsp lemon juice
Step-by-step method for chicken and halloumi flatbread wrap
Slice the chicken breasts in half horizontally for thinner pieces. Mix olive oil, lemon juice, garlic, salt, and pepper in a bowl, then coat the chicken and let it marinate for at least 20 minutes.
Heat a grill pan or barbecue until hot. Grill the chicken for 3–4 minutes per side until cooked through, then set aside to rest. Slice the halloumi into strips and grill for 1–2 minutes per side until golden and slightly crisp. Warm the flatbreads briefly so they’re soft enough to fold.
To assemble, spread a little yoghurt on each flatbread if using, then layer chicken, halloumi, cucumber slices, and fresh mint. Roll tightly into a wrap, slice in half, and serve.
Wine and beer pairings for chicken and halloumi flatbread wrap
Because this wrap leans light and fresh, wines with bright acidity work best. A Sauvignon Blanc from New Zealand has crisp citrus notes that echo the cucumber and mint. A Portuguese Vinho Verde also works beautifully, slightly spritzy and refreshing.
For beer, a wheat beer is an excellent match, with its soft texture and hints of citrus. A pilsner is another option, keeping everything crisp and clean alongside the fresh mint.
Frequently asked questions chicken and halloumi flatbread wrap
Can I prepare this wrap ahead of time?
Yes, but it’s best eaten within a few hours so the cucumber doesn’t soften the bread. Keep components separate and assemble just before eating if possible.
Can I use dried mint instead of fresh?
Fresh mint gives the best flavour, but if you only have dried, use a small pinch mixed into the yoghurt sauce.
What’s the best flatbread for wraps?
Look for soft, pliable flatbreads rather than thicker ones, as they fold more easily without tearing.
Can I swap cucumber for another vegetable?
Yes, thinly sliced lettuce, grated carrot, or even radish work well for crunch and freshness.
Tips for success with chicken and halloumi flatbread wrap
Don’t overfill the wrap, or it’ll split when rolling. Keeping the flatbreads warm makes them much easier to fold neatly. Fresh herbs are key here, even if you don’t use much, they make the wrap taste more vibrant. If you’re serving a spread, pair this with the BBQ chicken and halloumi flatbread with sweetcorn and onions for a mix of fresh and smoky flavours.
Storage and reheating chicken and halloumi flatbread wrap
Cooked chicken and halloumi can be stored separately in airtight containers in the fridge for up to 2 days. Reheat gently before assembling. Flatbreads should be kept wrapped to prevent drying out. Once rolled, wraps are best eaten the same day.
Ingredient notes and alternatives
If you’re dairy-free, replace halloumi with grilled tofu marinated in lemon and herbs. For a gluten-free option, use gluten-free wraps or corn tortillas. If cucumber isn’t your favourite, try adding crunchy lettuce or even apple slices for a refreshing twist.
Chicken and Halloumi Flatbread Wrap with Fresh Mint and Cucumber
Ingredients
- 2 Chicken breasts skinless, approx. 300g
- 200 g Halloumi cheese
- 2 large Flatbreads soft and flexible for wrapping
- ½ Cucumber thinly sliced
- 1 handful Fresh mint leaves, chopped
- 2 tbsp Olive oil extra virgin
- 1 tbsp Lemon juice
- 2 cloves Garlic finely grated
- Sea salt to taste
- Black pepper freshly ground, to taste
Optional for topping
- 100 g Greek yoghurt
- 1 tbsp Lemon juice
Instructions
- Slice the chicken breasts in half horizontally for thinner pieces. Mix olive oil, lemon juice, garlic, salt, and pepper in a bowl, then coat the chicken and let it marinate for at least 20 minutes.
- Heat a grill pan or barbecue until hot. Grill the chicken for 3–4 minutes per side until cooked through, then set aside to rest. Slice the halloumi into strips and grill for 1–2 minutes per side until golden and slightly crisp. Warm the flatbreads briefly so they’re soft enough to fold.
- To assemble, spread a little yoghurt on each flatbread if using, then layer chicken, halloumi, cucumber slices, and fresh mint. Roll tightly into a wrap, slice in half, and serve.