Ingredients
2/3 cup labneh or Greek yogurt
1 small clove garlic, grated
3 tablespoons extra-virgin olive oil, divided, plus more for grill
Kosher salt and freshly ground pepper
2 packages halloumi (each 6 to 8 ounces), cut into 1/2-inch planks
2 small heads radicchio or endive, cut into 1-inch wedges
1 zucchini, cut into 3/4-inch slices
1 orange or yellow bell pepper, quartered and seeded
4 large (10-inch) whole-wheat or corn-flour-blend tortillas
Fresh basil leaves, for serving
Preparation
Whisk together labneh, garlic, 1 tablespoon oil, and a pinch of salt. Heat a grill or grill pan to medium-high. Drizzle cheese, radicchio, zucchini, and bell pepper with remaining oil; season vegetables with salt and pepper.
Brush grates with oil and grill vegetables, flipping once, until tender and charred in places, about 8 minutes total. Transfer to a plate; cover to keep warm. Grill cheese, flipping once, until charred in places and hot, 3 to 4 minutes total. Blister tortillas over grill, flipping once, then transfer to a clean towel to keep warm.
To serve, smear labneh mixture over each tortilla, pile with vegetables and cheese, and scatter with basil. Fold and serve immediately.
