Lavash-Wrapped Halloumi and Herb Scramble with Serrano Salsa

Prepare the vegetables: finely dice the carrots and the Serrano tomato mixture to ensure they cook quickly and evenly.

Heat a non-stick pan over medium heat. Add the halloumi cubes and cook, stirring occasionally, until the cheese turns a light golden brown and smells fragrant, about 3-4 minutes.

Add the diced carrots to the pan with the halloumi. Cook for another 3-5 minutes until the carrots are tender-crisp and have softened slightly in the rendered fats.

Fold in the Serrano tomato mixture, stirring just until warmed through, allowing the juices to coat the cheese and carrots, about 1-2 minutes.

Warm the lavash briefly in a dry skillet or over an open flame until pliable.

Spoon the hot halloumi and carrot mixture into the center of the lavash. Fold the sides in tightly to create a handheld breakfast roll. Serve immediately while warm, ensuring the saltiness of the halloumi balances the sweetness of the carrots and the heat of the serrano.