Low-Carb Halloumi Breakfast Wrap
Breakfast doesn’t get enough love, but this halloumi breakfast wrap is here to change that. It’s quick, high protein, and loaded with golden halloumi, silky scrambled eggs, and all the best toppings wrapped up in crisp lettuce.
If you’ve never had fried halloumi, get ready—it’s crispy on the outside, soft on the inside, and straight-up addictive. It makes a great appetizer (like in my Sweet Chili Halloumi Recipe!) but it’s versatile enough for any meal, really.
This is one of those easy ways to upgrade your morning while keeping it low-carb and flavor-packed. Whether you’re eating it at home or meal-prepping for a busy week, it’s a great way to start your day feeling full and fueled.
Halloumi Breakfast Wrap: The Details
This isn’t your basic breakfast sandwich—it skips the bread and wraps everything up in crisp iceberg lettuce, keeping it light yet satisfying. The combination of scrambled egg, pan-seared halloumi, and avocado makes every bite rich and creamy, while toppings like red onion, chives, and hot sauce take the flavor to the next level.
Bonus: Halloumi cheese is packed with protein and has a naturally salty, satisfying flavor, making it a perfect addition to any calorie-conscious diet.
Why You’ll Love It
My halloumi breakfast wrap is:
- Packed with protein
- Crispy and creamy
- Super quick to make
- No bread, no problem
- Customizable
Key Ingredients
(You’ll find the full list in the recipe card below, but here are the highlights!)
- Halloumi cheese: Sliced and pan-fried until golden brown on both sides.
- Eggs: Whisked and cooked on low heat for that silky texture.
- Iceberg lettuce: Acts as a crisp, refreshing wrap that is low in carbs.
- Avocado: Adds creaminess and healthy fats.
- Red onion: Thinly sliced for a sharp, crunchy contrast.
- Chives: A pop of freshness that takes the flavor up a notch.
- Everything but the bagel seasoning: Because why not?
- Hot sauce: For an extra kick!
Swaps and Additions
- Swap halloumi cheese for goat’s cheese for a tangier bite.
- Use romaine lettuce or butter lettuce instead of iceberg for a slightly different type of vessel.
- Add coriander leaves for extra freshness.
- Squeeze a lemon wedge over the top for brightness.
- Sprinkle a little sea salt for extra flavor balance.
- Want more protein? Add grilled turkey bacon or smoked salmon.
How to Make a Halloumi Breakfast Wrap
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. For a video walk through, check out my Instagram post.
Whisk and Cook the Eggs
Crack 2 or 3 eggs into a bowl and whisk really well. Heat a frying pan over low heat, add 1 teaspoon of butter, and pour in the eggs. Use a spatula to gently move them back and forth. Cooking on low heat gives you silky, soft scrambled eggs. When the eggs are almost done but still slightly wet, season with a pinch of sea salt and turn off the heat.
Fry the Halloumi
Slice about an ounce of halloumi cheese into even pieces. Heat a frying pan over medium heat with a drizzle of olive oil. Cook the halloumi slices for about 1-2 minutes per side, until golden brown and crispy.
Prep the Lettuce Wrap
Lay out a few iceberg lettuce leaves to act as the wrap. This will hold all the fillings together while keeping things light and fresh. If you want a sturdier wrap, romaine lettuce or a low-carb tortilla works great.
Assemble the Wrap
Layer the scrambled eggs onto the lettuce leaves, followed by the crispy halloumi. Top with sliced avocado, thinly sliced red onion, chives, everything but the bagel seasoning, and hot sauce. Add any extra toppings you love.
Wrap It Up and Serve
Fold the lettuce tightly over the fillings and roll everything up burrito-style. Slice in half or eat it as is. Enjoy immediately for the best texture and flavor.
What to Serve with this Wrap
FAQs
Yes, but for the best texture, store the halloumi, eggs, and toppings separately and assemble the wrap fresh.
Reheat halloumi in a frying pan over medium heat for a minute or two. Avoid microwaving—it makes the texture rubbery.
Absolutely! A low-carb tortilla works great if you want something sturdier.
Try pan-fried tofu or vegan halloumi substitutes for a plant-based version.
Yes! Grilled turkey bacon, smoked salmon, or even extra eggs are great options to bump up the protein content.
How to Store Leftovers
This halloumi breakfast wrap is best served fresh, but if you need to store it:
- Refrigerate: Keep leftovers in an airtight container in the fridge for up to one day.
- Halloumi Tip: If storing, keep the fried halloumi separate from the lettuce to avoid sogginess.
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Halloumi Breakfast Wrap
Make this quick and easy halloumi breakfast wrap for your next cheesy, high-protein and low-carb breakfast dish!
Ingredients
- 2–3 eggs
- 1 teaspoon butter
- 1 ounce halloumi cheese, sliced
- 1 teaspoon olive oil
- 3–4 iceberg lettuce leaves
- ½ avocado, sliced
- ¼ small red onion, thinly sliced
- 1 tablespoon fresh chives, chopped
- ½ teaspoon Everything but the Bagel Seasoning
- Hot sauce (optional)
- Pinch of sea salt
Instructions
- Crack the eggs into a bowl and whisk well until smooth.
- Heat a frying pan over low heat and add the butter. Pour in the eggs and gently stir with a spatula, moving them back and forth until they are soft and slightly undercooked. Season with sea salt and turn off the heat, allowing the residual heat to finish cooking them.
- Slice the halloumi into even pieces. Heat a separate frying pan over medium heat with olive oil. Fry the halloumi slices for 1–2 minutes per side, until they are golden brown and crispy.
- Lay out the iceberg lettuce leaves, slightly overlapping them to create a sturdy base for the wrap. Place the scrambled eggs onto the lettuce, followed by the crispy halloumi slices. Add avocado, red onion, and chives. Sprinkle with Everything but the Bagel Seasoning and a drizzle of hot sauce, if using.
- Fold the lettuce tightly over the fillings and roll it burrito-style. Slice in half or enjoy as is. Serve immediately for the best texture and flavor.
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