Griddled aubergine, pepper & halloumi picnic wraps
Portable, vegetarian wraps with charred aubergine, roasted red pepper, salty halloumi and lemony yoghurt — perfect for picnics.
If you’re assembling a picnic and want something more exciting than a dry sandwich, these griddled aubergine, pepper and halloumi wraps are your answer. They travel brilliantly, eat well at room temperature and hold up to a little jostle in the hamper.
Charred veg, salty-springy halloumi and a bright lemony yoghurt make a proper flavour contrast — assemble ahead, wrap in kitchen paper and you’re ready to head to the park.
Ingredients
- 1 Aubergine — medium
- 1 Courgette — medium
- 2 Red pepper — standard size
- 250 g Halloumi
- 4 Large flatbreads
- 80 g Rocket
- 150 g Greek yoghurt — use full-fat for creaminess
- 1 Lemon — zest and juice
- 1 Garlic clove — crushed
- 45 ml Olive oil — total for veg and frying
- 5 ml Smoked paprika
- 5 ml Ground cumin
- 5 ml Sea salt — divide between veg and sauce
- 5 ml Black pepper
- 15 g Fresh coriander — roughly chopped
- 15 ml Honey — optional, to drizzle over halloumi
Equipment
- baking tray
- griddle pan or frying pan
- tongs
Instructions
Preheat the oven to 200°C fan/220°C conventional. Halve the aubergine lengthways and slice into 1 cm thick rounds. Cut the courgette into thick half-moons. Core the red peppers, remove seeds and cut into quarters.
Tip the aubergine, courgette and red pepper onto a baking tray, drizzle with half the olive oil, sprinkle with smoked paprika and half the sea salt, then toss so everything is lightly coated. Spread in a single layer (do not overcrowd) and roast on the middle shelf for 22 minutes, turning once halfway so they char evenly.
Meanwhile, make the lemony yoghurt sauce: in a bowl combine Greek yoghurt, finely grated lemon zest and 1 tbsp lemon juice, crushed garlic clove, ground cumin, remaining sea salt, black pepper, chopped fresh coriander and 1 tbsp olive oil. Taste and adjust lemon or salt.
Slice the halloumi into 1 cm slabs, pat dry with kitchen paper and heat a griddle pan or frying pan over a medium-high hob. Add a little olive oil and griddle the halloumi for 2–3 minutes each side until deep golden. If using honey, brush a little on the hot halloumi for a glossy finish just before removing from the pan.
Warm the flatbreads in the oven for 2–3 minutes while the halloumi rests. This makes them pliable for folding and keeps the fillings at a good picnic temperature.
Assemble: spread a generous spoonful of the yoghurt sauce down the centre of each warmed flatbread. Top with roasted aubergine, courgette, roasted red pepper and two slices of griddled halloumi. Add a small handful of rocket and scatter a little extra chopped fresh coriander. Fold or roll the flatbread tightly and wrap in kitchen paper for transport.
Pack the wrapped flatbreads into a cool bag with a chilled block if you’re making them ahead. They’ll keep well at room temperature for up to 3 hours; refrigerate if longer and consume within 24 hours.
Tips
- Don’t overcrowd the baking tray when roasting the veg — give each piece some space to caramelise.
- Pat halloumi dry with kitchen paper before griddling to get a crisp, golden exterior rather than a steamed one.
- Make the yoghurt sauce the day before to let the flavours marry; keep chilled and bring to room temperature for about 20 minutes before serving.
- If you need a gluten-free option, swap the large flatbreads for gluten-free wraps or sturdy lettuce leaves, but note texture will change.
- Wrap each finished flatbread in kitchen paper then foil for a picnic — the paper absorbs any excess moisture and keeps the outside neat.
Substitutions
Halloumi → 250 g firm tofu, pressed and marinated in 1 tbsp soy sauce and 1 tsp maple syrup, then griddled
Noticeably differentLarge flatbreads → 4 large gluten-free wraps
Stays closeGreek yoghurt → 150 g plain dairy-free yoghurt
Stays close
Nutrition
Per serving · estimated
- 610
- Calories
- 23 g
- Protein
- 48 g
- Carbs
- 34 g
- Fat
- 4 g
- Fibre
- 8 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I prepare these entirely ahead of time?
Prepare the roasted veg and yoghurt sauce the day before and keep chilled. Grill the halloumi and warm the flatbreads shortly before assembling for best texture. Fully assembled, keep refrigerated and eat within 24 hours.
How long will the wraps keep in a picnic bag?
At room temperature in a cool bag with an ice block they will be fine for about 3 hours. If it’s warm out or you need longer, keep them refrigerated until just before leaving.
Can I make these vegan?
Yes — replace halloumi with marinated, pressed tofu and use a dairy-free yoghurt for the sauce; flavour is slightly different but still delicious.
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