Chicken and Halloumi Flatbread Wrap with Fresh Mint and Cucumber

This chicken and halloumi flatbread wrap with fresh mint and cucumber is refreshing, crisp, and light. Juicy chicken and salty halloumi meet cool cucumber slices and fragrant mint for balance. Wrapped up in a warm flatbread, it makes a quick lunch, a picnic staple, or a light dinner.

Course Light Lunch, Lunch

Cuisine British, European

Keyword 30 minute meal, Chicken, Flatbread, grilled chicken, wrap

Prep Time 10

Cook Time 20

Minimum marinating time 20

Servings Servings

Calories 572

Author Spooning & Forking

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.

Nutrition