Halloumi Döner Wrap

Slice halloumi into 0.5 cm thick strips—aim for uniform thickness so they brown evenly.

Heat olive oil in a frying pan over medium-high heat until shimmering. Add halloumi strips in a single layer and fry for 2-3 minutes per side until deep golden brown and crisp at the edges.

While halloumi cooks, shred iceberg lettuce and dice tomato and cucumber into small pieces.

Warm each tortilla in a dry pan over medium heat for 15-20 seconds per side, or microwave for 10 seconds wrapped in a damp paper towel, until pliable.

Spread 2 tablespoons yogurt sauce down the center of each warm tortilla, leaving a 5 cm border at the bottom.

Layer lettuce, tomato, cucumber, and pickled red cabbage over the yogurt sauce.

Arrange half the fried halloumi strips on top of the vegetables. Drizzle with remaining yogurt sauce and spicy sauce if using.

Fold the left and right sides of the tortilla inward, then roll tightly from the bottom up. Slice in half on the diagonal and serve immediately while halloumi is still warm.