Easy Sheet Pan Halloumi Fajita Wraps
Easy Sheet Pan Halloumi Fajita Wraps
A vegetarian twist on the family favorite: broiled halloumi with sweet peppers and onions, cooled and tucked into tortillas for a make-ahead lunch-box wrap.
Recipe Adapted Successfully
Replaced chicken with equal-weight halloumi strips for vegetarian protein, swapped chili powder for mild sweet paprika to remove heat, and converted the hot fajita platter into a cooled wrap filling suitable for lunch boxes.
Nutrition Per Serving
Ingredients
any color, stemmed, seeded, and cut into 1/4-inch strips
peeled and sliced into 1/4-inch strips
divided
divided
cut into 1/2-inch strips (substitute: 1 1/2 lb chicken in original)
replaces chili powder for zero heat
juiced, plus 1 cut into wedges for serving
6-inch, warmed or served at room temperature for wraps
optional topping, choose no-chili versions
optional cooling topping
Instructions
Turn the broiler on high with the oven rack placed 4 to 6 inches from the broiler element. Line a large rimmed baking sheet with aluminum foil.
Toss bell-pepper and onion strips on the foil with 1 tablespoon olive oil and 1/2 teaspoon salt. Broil 4–6 minutes until just tender and lightly charred.
Pat halloumi strips dry; toss in a bowl with remaining olive oil, salt, and paprika.
Scatter halloumi over the par-cooked vegetables; broil 3–5 minutes, turning once, until golden at the edges.
Drizzle lime juice over the hot fajita mixture; cool to room temperature for lunch-box assembly.
Pack cooled halloumi-veggie mix in one container and tortillas/toppings separately; assemble wraps just before eating.
Chef's Notes
Halloumi gives a salty, chewy bite—no need to marinate.
Cool completely before sealing in lunch boxes to avoid sogginess.
Wraps stay fresh 3 days refrigerated; pack toppings separately.