Flavorful Halloumi & Veggie Wraps with Middle Eastern Spices

Slice the halloumi cheese into 1/2-inch thick pieces. In a small bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh parsley. Set aside.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the halloumi slices to the hot skillet.

Cook the halloumi for 3-4 minutes per side, until golden brown and slightly crispy. Remove from the skillet and set aside.

In the same skillet, add the za'atar seasoning and smoked paprika. Toast for 30 seconds over low heat until fragrant, stirring constantly.

Warm the tortillas in the microwave for 15-20 seconds, or briefly in a dry skillet over medium-low heat until pliable.

To assemble, lay out each warm tortilla. Divide the cooked halloumi slices evenly between the two tortillas.

Top the halloumi with the fresh vegetable mixture. Sprinkle the toasted za'atar and paprika mixture over the vegetables.

Fold in the sides of each tortilla, then roll them up tightly to form wraps. Serve immediately.