These Halloumi Fajitas are quick, colourful and full of flavour. This vegetarian family favourite comes together in about 15 minutes and makes a satisfying midweek dinner the whole family can enjoy.
Halloumi adds a salty, meaty texture and a great hit of protein to these fajitas. Its high melting point means it holds its shape when fried or griddled, giving a pleasing bite alongside tender vegetables and bright condiments.
Why you’ll love these Halloumi Fajitas
⭐️ Ready in 15 minutes
⭐️ Light, colourful and fresh—perfect for warm evenings
⭐️ Fun—everyone can build their own wrap
Sarah’s Notes
Using halloumi for vegetarian fajitas works brilliantly. The cheese brings a salty flavour and a satisfying texture that complements the peppers and onions, and it helps make the meal filling without meat.
I designed this version to be a quick, fuss-free midweek option. It cooks in one pan and can be on the table in around 15 minutes—ideal for busy evenings.
Tip: if you prefer halloumi less squeaky, soak slices in boiling water for 10 minutes before frying to soften them slightly.
Halloumi Fajitas — Ingredients and Notes
- Halloumi – About 500 g (two standard packs) for four people. Slice from a block or use pre-sliced. For a softer texture, soak in boiling water for 10 minutes before cooking.
- Onions – Optional, but add sweetness and depth. Cut into wedges or thin slices.
- Bell peppers – Any colours you like; red and yellow look especially vibrant. Deseed and slice into strips.
- Cajun or fajita spice mix – Use your preferred brand or blend. Fresh spices give the best flavour—old mixes can lose intensity over time.
- Tortilla wraps – Warm or toast briefly under a grill or over a gas flame for a bit of char and texture (optional).
- To serve – Sour cream or Greek yoghurt, lime wedges, avocado and salsa (either homemade or store-bought) are great partners for these fajitas.
How to make Halloumi Fajitas
1. Heat 1 tsp olive oil in a large frying pan until very hot. Add the sliced peppers and onions with half of the spice mix and cook, stirring, until the edges begin to char slightly. Remove the vegetables from the pan and keep warm.
2. Add the halloumi slices to the hot, empty pan. Sprinkle the remaining spice mix over the cheese and fry for 2–3 minutes per side, until golden brown and crisped.
3. Return the cooked peppers and onions to the pan with the halloumi to heat through. Drizzle 2 tsp runny honey over everything for a touch of sweetness, then remove from the heat.
4. Arrange the halloumi and vegetables on a platter. Serve with warmed tortilla wraps, sour cream or Greek yoghurt, lime wedges, avocado and salsa. Let everyone assemble their own fajitas.
Substitutions and Additions
- Vegetables – Add mushrooms, courgette or extra greens if you like. Any vegetables that need using up will work well.
- Meat – If you’re not vegetarian, leftover cooked chicken or shredded roast chicken can be stirred through with the peppers for added protein.
Leftovers & Storage
In the fridge: Store any leftovers in an airtight container for up to 3 days. Reheat thoroughly or enjoy cold in wraps or salads.
In the freezer: Cooked halloumi is not ideal to freeze—its texture firms up after freezing and reheating. Freezing is possible but expect a slightly different texture.
Recipe Tips
Toasting the tortillas
Toasting wraps under a grill or directly on a gas hob gives a nice char and texture. Be careful with open flames and watch them closely to avoid burning.
Getting griddle lines on halloumi
Cook halloumi in a preheated griddle pan or on a barbecue for attractive char lines. Alternatively, use a crinkle cutter to shape slices for a decorative edge, then fry in a normal pan.
Make your own salsa
Fresh salsa is quick and bright: chop tomatoes, red onion and mint, mix in a bowl and squeeze in lime juice to taste. It’s fresher than most store-bought options.
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FAQs
No. Traditional halloumi is made from sheep’s milk. If you need a vegan option, look for plant-based halloumi alternatives made from non-dairy ingredients.
A Cajun or Mexican/taco/fajita spice blend works well. Choose a fresh, high-quality mix for the best flavour; spice blends can lose their punch over time.
Common additions are yoghurt or sour cream, a squeeze of lime, avocado, salad leaves or a fresh salsa. Build the wrap to your taste.
If you try this recipe, let us know how it went and leave a rating. We’d love to see your creations—tagging on Instagram is a great way to share photos or variations.
Recipe Details
Halloumi Fajitas {15 Minute Meal} — Serves 4 | Prep 5 minutes | Cook 10 minutes | Total 15 minutes
Ingredients
- 1 tsp olive oil
- 2 onions, peeled and cut into wedges (optional)
- 4 bell peppers, deseeded and sliced
- 4 tsp Cajun or fajita spice mix
- 500 g (1.1 lb) halloumi, sliced
- 2 tsp runny honey
- To serve: 8 tortilla wraps, sour cream or Greek yoghurt, lime wedges, avocado, salsa
Instructions
- Heat the olive oil in a frying pan until very hot.
- Add the peppers and onions with half of the spice mix and cook until starting to blacken at the edges. Remove and set aside.
- Place the halloumi in the hot, empty pan. Sprinkle the remaining spice on top and cook for a couple of minutes on each side until golden.
- Return the vegetables to the pan to warm through. Drizzle the honey over the halloumi and vegetables just before removing from the heat.
- Serve on a platter with warmed wraps, yoghurt, lime wedges, avocado and salsa so everyone can build their own fajitas.
Notes
Halloumi: Use two packs for four people. For a softer texture, try soaking slices in boiling water for 10 minutes before frying.
Onions: Optional—some children dislike them—but they add flavour and extra veg.
Peppers: Choose a mix of colours for a bright presentation; slice into thin strips.
Spice mix: Use a fresh Cajun or fajita blend for best flavour; old mixes become less aromatic over time.
Tortillas: Toast briefly under a grill or over a gas flame for extra texture, taking care with open flames.
Nutrition (per portion)
Calories: 632 kcal
Carbohydrates: 42 g • Protein: 33 g • Fat: 36 g
Saturated fat: 22 g • Sodium: 1917 mg • Fiber: 4 g
Vitamin A: 3726 IU • Vitamin C: 152 mg • Calcium: 1322 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Main Course • Cuisine: Family Food