Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 tablespoon lemon juice
- •1 orange bell pepper, cut into strips
- •1 small red onion, cut into 1-inch wedges
- •salt to taste
- •1 (8.8 ounce) package halloumi cheese, cut into 8 slices
- •4 (8 inch) low-carb flour tortillas
- •½ cup hummus
- •1 cup baby spinach leaves
- •⅓ cup Kalamata olives
Instructions
- Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate.
- Whisk together olive oil and lemon juice in a small bowl; set aside.
- Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan.
- Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
- Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
- Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 472
- Carbohydrate: 36g
- Fat: 28g
- Fiber: 4g
- Protein: 20g
- Sugar: 1g
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