Summer Party Grilled Halloumi and Watermelon Wrap

Name: Summer Party Grilled Halloumi and Watermelon Wrap
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 10 oz (280 g) halloumi cheese, cut into ¼-inch (6 mm) thick slabs; 1 lb (450 g) seedless watermelon, cut into ½-inch (1 cm) cubes or thin batons; 4 piece large flour tortillas or Mediterranean flatbread, room temperature; ½ cup (85 g) crumbled feta cheese, crumbled; ¼ cup (12 g) fresh mint leaves, torn or gently bruised; 3 tbsp (45 ml) fresh lime juice; 2 tbsp (30 ml) extra-virgin olive oil; to taste kosher salt; to taste black pepper; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Sweet watermelon and salty grilled halloumi come together in these vibrant Mediterranean wraps, finished with crumbled feta, fresh mint, and a tart lime dressing. Perfect for warm-weather entertaining, these can be assembled moments before serving or prepped ahead and grilled to order.

Prep: 20 min
Cook: 8 min
Wait: 5 min
Total: 33 min
Makes: 4 wraps

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Steps

Before you start

Preheat grill to medium-high heat (about 400°F / 200°C)
Have all ingredients prepped and within arm's reach of the grill
If using wooden skewers for halloumi, soak them in water for 15 minutes

1
Mix the dressing
- In a small bowl, whisk together lime juice, olive oil, a pinch of salt, and black pepper.
- Set aside.
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Tip: Make the dressing while the grill heats to save time.
2
Grill the halloumiOven 400°F / 205°C
- Place halloumi slabs directly on the grill grates.
- Grill over medium-high heat (400°F / 200°C) for 2–3 minutes per side, until the cheese develops dark grill marks and just begins to soften but holds its shape.
- Work in batches if needed to avoid crowding.
- Transfer to a cutting board.
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Ready when: Dark grill marks appear and cheese is warm but still holds its shape
Tip: Don't flip too early—let the cheese develop a crust so it doesn't stick or fall apart.
3
Warm the flatbread
- Place tortillas or flatbread directly on the grill for 30–45 seconds per side, just until warm and lightly charred.
- Don't overdo it or they'll become brittle.
- Transfer to a clean towel to keep warm.
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Ready when: Flatbread is warm with light char marks
Tip: Keep the flatbread wrapped in the towel so it stays soft and pliable for rolling.
4
Cut the grilled cheese
- Cut the grilled halloumi slabs into bite-size pieces (roughly 1-inch / 2.5 cm strips or cubes).
- Lay the pieces on the warm flatbread, spacing them so they don't overlap completely.
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Tip: Cutting while still warm is easier; the cheese will soften slightly and hold the warmth.
5
Layer and dress
- Top the halloumi with watermelon cubes or batons, crumbled feta, torn mint leaves, and a light sprinkle of red pepper flakes if using.
- Drizzle lightly with the lime dressing (about 1–1.5 tbsp per wrap).
- Taste and adjust salt and pepper as needed.
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Tip: Don't over-dress—the watermelon will release liquid as it sits, so a light hand prevents sogginess.
6
Roll and rest
- Fold two opposite sides of the flatbread toward the center over the filling, then roll tightly from the bottom, tucking in the sides.
- You can secure with a pick or parchment if needed.
- Let rest for 2–3 minutes so the flavors meld and the wrap holds together.
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Ready when: Wrap is secure and filling is evenly distributed
Tip: If the wrap seems loose, cut it in half and the two halves will be easier to hold and eat.

Good to know

Tips

This wrap shines when all components are prepped and ready to go—it comes together fastest when you grill to order just before serving.
For a crowd, set up a small grill station: have the halloumi and flatbread pre-grilled and kept warm, then let guests build their own wraps with the toppings and dressing.
If your grill is small or you don't have one, a hot grill pan or cast-iron skillet works just as well for the halloumi and flatbread.
The sweet-salty-spicy combination is key—don't skip the red pepper flakes if you have them; they brighten the whole dish.

Make ahead

You can prep the watermelon, feta, and mint up to 4 hours ahead and refrigerate. Grill the halloumi and flatbread just before serving to keep them warm and grilled. The lime dressing can be made up to 1 day ahead.

Storage & reheating

Best eaten immediately while the halloumi is still warm and the flatbread is soft. Leftovers can be wrapped individually in foil or parchment and kept in an airtight container in the refrigerator for up to 1 day, though the texture will soften. Not recommended for freezing. Reheat wrapped in foil at 300°F (150°C) for 5–8 minutes if desired.

Substitutions

halloumi cheese → firm paneer cheese or thick slices of fresh mozzarella. Both have a high melting point and will hold their shape on the grill, though they won't develop quite the same crust.
seedless watermelon → cantaloupe or honeydew melon. These offer a similar sweet-juicy quality. Adjust seasoning to taste.
large flour tortillas or Mediterranean flatbread → naan, pita, or whole wheat tortillas. Any grillable bread works; thinner varieties will char faster, so watch closely.
crumbled feta cheese → crumbled ricotta salata or queso fresco. Both provide a salty, crumbly texture. Ricotta salata is slightly milder.