Ingredients
2 large eggs
8 oz halloumi cheese, cubed
4 oz fresh arugula
4 cherry tomatoes, halved
2 whole wheat tortillas
2 tbsp olive oil
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a skillet over medium heat
Cook halloumi cubes for 2-3 minutes until golden
In the same pan, fry eggs gently using a spatula for a tender omelet
Warm tortillas in a dry pan for 15-30 seconds
Layer arugula, halloumi, egg omelet, and cherry tomatoes on each tortilla
Drizzle with lemon juice, salt, and pepper
Fold tortilla into a wrap and serve immediately
Notes
Use dairy-free halloumi for a vegan alternative
Substitute balsamic glaze for added tang if desired
Wrap can be covered and stored in the fridge for up to 2 days
For extra crisp, freeze wrapped tortillas for 10 minutes before reheating
- Prep Time: 10
- Cook Time: 12
- Category: Mediterranean Mornings
- Method: Stir-Frying and Folding
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg