These vegetarian wraps are the perfect easy make ahead & bring along lunch, breakfast, picnic and party food. Served cold and filled with avocado, arugula lettuce, red pesto, halloumi cheese for protein and topped with walnuts they’re an instant favorite with kids & adults alike. I promise every single person will want to know your recipe!
So one of my besties (yes, the one with the non-existing cooking skills who could all of a sudden whip up a blog-approved chicken stew) comes with a bit of baggage. In the form of two kids & a fiancé. And while I love them all dearly, cooking for kids when you 1. don’t have any of your own, 2. are a crazy foodie, and 3. where brought up on escargot, rib-eye steak & moules marinière, is a *bit* tough.
So how I managed to whip up this kid, adult & foodie approved vegetarian wrap is a mystery to me. It was actually in preparation for an outing with the above mentioned friend & baggage & while I did anticipate the grown-ups loving it, I wasn’t ready for it to go over well with the picky 5-year-old. But it did, and now we end up bringing the exact same picnic lunch on all our adventures.
And if I don’t make it? You can be sure she does.
So: why do we love this recipe?
Thre are rally three main reasons:
- Even with limited cooking skills you can totally rip this off.
- Even picky 5-year-olds will like it…
- … and so will serious foodies.
And to make it even better? It’s not just perfect for picnics – it’s also great for your work or school lunch box (and will be OK until lunch even without a fridge) or as part of the buffet for your next party.
Expert tips for making these wraps
You don’t need to be an expert anything to pull off these vegetarian wraps – but I gathered some tips I’ve picked upp along the way of making these for years.
- Make the wraps directly on the aluminium foil, or whatever you want to wrap them in, and make clean-up & packing super easy.
- Let the halloumi cool before adding to the wraps – while this is not absolutely necessary, it makes the wraps just a little bit better.
- Use high-fiber tortilla breads to make it a bit healthier.
- Use store bought red pesto if you want – it’s perfectly good for this and what I do most often. But if you want to make the red pesto from scratch, of course it will add an extra dimension. And then I have a great recipe for walnut pesto with sun-dried tomato & basil for you!
- Choose your favorite pesto! Red (the cheapest kind I can find!) is my go-to – but it’s delicious with any variety of pesto as well. Including the super budgety kinds…
- Don’t like walnuts? Skip them! Or exchange them for another nut, for example pine nuts or cashews.
How to make vegetarian wraps with avocado
I promised you easy to make – and that sure is true. You don’t even need to prep a lot. To get through the wrap making process as smoothly as possible though may I suggest prepping the following:
- Slice & fry the halloumi and let it cool down, at least a bit.
- Make the pesto IF you’re using homemade. Otherwise just open the jar.
- Cut as many sheets of aluminium foil (or whatever you’re using as wrappers) as you’re making wraps. Make them slightly larger than your tortillas.
- Chop the walnuts a bit, but not too much.
Once the prep is done, start each wrap by placing the tortilla bread on a sheet of aluminium foil (or wrapper of your choice) and covering it in red pesto. Then follow with arugula.
Then add the halloumi, sliced avocado and chopped walnuts. Fold it together, wrap it in foil, and you are done! On to the next one.
(And if you’re a real pro – why not lay out all the tortillas on their own sheet of aluminium foil next to each other, and then just do each step for all the wraps at the same time. So quick! So easy! So tasty!)
So now I’ve shared a real gem from my own kitchen with you. It’s right up there with the quick lemony chicken stew, tortellini casserole and cocoa powder brownies – you know, the good old classics that I’ve made for years and will never, ever, stop making.
What did you think of it? Let me know in the comments below! And I’d love for you to leave a rating as well while you’re there!
Until next time – eat well, be well!
Easy Vegetarian Wraps with Avocado & HalloumiPrint Pin Rate
- 4 tortilla breads medium-sized
- 150 g halloumi sliced, 150 g/5.3 oz gives about 12 slices
- 1 avocado peeled and sliced
- 60 g arugula
- 1.5 dl red pesto homemade or store-bought
- 1.2 dl walnuts roughly chopped
- 4 sheets of aluminium foil or other wrapper (optional)
- Start by frying your halloumi and then set it aside to cool. Make your pesto if making it from scratch.
- Place a tortilla bread on top of a sheet of aluminium foil and cover with 2 Tbsp of red pesto. Then add 15 g/0.5 oz arugula followed by 3 fried halloumi slices, 1/4 sliced avocado and top with 2 Tbsp of roughly chopped walnuts. Fold together, wrap up (if you like) and you are done. Repeat until you've made all wraps.
- 1 wrap is generally enough per person, especially if you have some sides – but if you’re very hungry, opt for 2.
- Make the wraps quicker by placing all tortilla breads on their own sheet of aluminium foil and then going through the steps just once for all of them at the same time.
- For a healthier version opt for high-fiber tortilla breads.
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.