Grill the halloumi and prep the rest of your ingredients the night before so that it’s as easy as scrambling the eggs and throwing it all together in the morning.


  • 2 large multigrain or gluten-free wraps

  • 4 large eggs

  • 125g halloumi, sliced

  • 2 tsp extra virgin olive oil

  • 1 tomato, diced, seeds removed

  • 2 large handfuls baby spinach

  • ¼ red onion, peeled and finely diced

  • ½ avocado, mashed

  • sea salt and black pepper, to taste


  • 1.

    Whisk your eggs with a little salt and pepper.

  • 2.

    In a fry pan, add one teaspoon of the olive oil and coat the pan. Pour in the eggs, and cook over a low heat. Use a spatula to fold the edges inwards to make a simple scrambled eggs. Remove and place to one side.

  • 3.

    Increase the heat to medium, and add the second teaspoon of olive oil. Cook your halloumi for 2-3 minutes on each side or until lightly browned. Remove from the heat.

  • 4.

    Arrange your scrambled egg and halloumi down the centre of each wrap, then add the remaining ingredients.

  • 5.

    Roll tightly, and enjoy!

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