One Dirty Magazine

Fuel for the Long Run—Grilled Halloumi Wraps

Trail Runner is featuring favorite real-food, trail-ready recipes to throw into your pack for sustained energy.

Trail Runner Magazine April 5th, 2018

Fuel for the Long Run—Grilled Halloumi Wraps unsplash-logoRachael Gorjestani" target="_blank">Photo by Rachael Gorjestani on Unsplash

Pre-packaged running snacks are convenient and easy—but they can be expensive and full of unwanted ingredients. That is why we are searching high and low for do-it-yourself trail meals and snacks that will save you money, give you more dietary flexibility and taste amazing. Tested by dirtbags, for dirtbags.

Grilled Halloumi Wraps

Adapted from a recipe found in True Food, by Andrew Weil, MD, this wrap makes for a prime mid-ultra-run meal when you are ready for some real food. Halloumi cheese is an awesome, protein-rich ingredient for trail meals because of its high melting point—no sweaty cheese mess when you’ve been out in the sun. Many long-distance trail runners know the delights of pickles (or pickle juice) during those times of salt and nutrient deficiency. This combined with fresh vegetables and sprouted grain tortillas (easier to digest than corn or flour tortillas), makes this wrap a delight for any trail dirtbag.

Can’t find halloumi cheese? No problem. A fine substitute is bread cheese, found in most supermarkets.

Get creative: mix and match your favorite veggies, remove the pickles for less moisture and replace with raw bell pepper or trade cheese for tofu to make the perfect wrap for your taste!

This recipe recommends grilling the cheese. While this brings out the flavor, it’s not necessary, especially if you are making this on the fly.

trail recipes
This dirtbag added hummus and avocado

Pickled Peppers

Try this method to pickle other vegetable favorites such as cucumbers and carrots, too. Or, if you want to save time, just purchase a jar from the store. 

Makes 1 cup

1 cup red-wine vinegar

1 tbsp plus 1 ½ tsp evaporated cane sugar

1 tsp salt

16 sprigs thyme

2 sprigs oregano

1 tsp fennel seeds

4 to 6 oz mixed hot peppers, seeded and sliced

  1. In a small saucepan, combine the vinegar, sugar, salt, thyme, oregano and fennel seeds. Place over medium-high heat and cook until the sugar and salt are dissolved. Reduce the heat to low and cook for 20 minutes.
  2. Place the peppers in a bowl and pour the pickling liquid through a strainer over the peppers. Place the peppers in the refrigerator to cool. When cooled, transfer the peppers and the liquid to a storage container.

 

Halloumi Wraps

12 oz halloumi cheese, sliced clockwise into 8 pieces

4 sprouted grain tortillas (if you’re gluten-tolerant, we suggest a regular flour tortilla for its durability)

1 small red onion

4 to 8 romaine lettuce leaves

2 tbsp extra-virgin olive oil

Freshly ground black pepper

 

  1. Preheat a grill pan over high heat (there is no need to oil it).
  2. Grill the cheese in each side until it begins to brown, about 3 minutes. Transfer the cheese to a plate.
  3. Arrange the tortillas on a work surface. Place two pieces of the grilled halloumi on each tortilla.
  4. Top with pickled peppers, onions, lettuce and a light drizzle of olive oil. Sprinkle with black pepper. Roll up tightly, tucking in the ends.
  5. Place wrap in a reusable bag or plastic wrap and roll tightly, ensuring no air pockets remain. Toss it in your running vest, waist pack or jacket pocket!
A spinach wrap was substituted for the sprouted grain in this case.

To submit your trail-ready recipe, email mjanssen@bigstonepub.com with subject line “Gourmet Dirtbag.” Include one photo of preparations and one trail photo. High quality photos preferred.

 

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