📖 Instructions

1. Prepare the Tzatziki Sauce: In a mixing bowl, combine 1 cup of Greek yogurt (or vegan alternative), 1/2 cup of grated cucumber (squeeze out excess water first!), 2 cloves of minced garlic, 2 tablespoons of chopped fresh dill, 1 tablespoon of lemon juice, and a pinch of salt and pepper. Stir well to combine. Taste and adjust seasonings as needed. Let it sit in the fridge for at least 15 minutes to allow the flavors to meld. Honestly, the longer it sits, the better it gets!
2. Prep the Vegetables: Wash and chop all the vegetables. Dice 1 bell pepper (any color will do!), 1/2 a red onion, 1 cup of cherry tomatoes (halved or quartered), and 1 cucumber (peeled and diced). Set aside.
3. Cook the Quinoa (if using): Rinse 1/2 cup of quinoa under cold water. In a saucepan, combine the quinoa with 1 cup of vegetable broth or water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool slightly. You can skip this step if you aren't using quinoa.
4. Cook the Halloumi (if using): If you're adding halloumi, slice it into 1/4-inch thick pieces. Heat a large skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, or until golden brown and slightly crispy. Be careful not to overcrowd the pan. Set aside. I love the salty kick it adds, but it's totally optional.
5. Assemble the Wraps: Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable. Lay a tortilla flat on a clean surface. Spread a generous layer of tzatziki sauce over the tortilla. Add a handful of mixed vegetables, cooked quinoa (if using), and sliced halloumi (if using).
6. Wrap it Up: Fold in the sides of the tortilla, then roll it up tightly from the bottom. If you're having trouble keeping it together, you can secure it with a toothpick. Repeat with the remaining tortillas and filling. Don't overstuff them, or they'll be impossible to eat gracefully!
7. Serve and Enjoy: Cut the wraps in half (optional) and serve immediately. These are fantastic for lunch, a light dinner, or even a picnic. I usually serve them with a side of fruit salad or some crunchy pita chips. Trust me, everyone will love them!