Pita me Halloumi is the halloumi pita: grilled Cypriot halloumi cheese built into a Greek pita as the lead, the Greece-and-Cyprus crossover on this catalog. The angle here is that halloumi is a cheese that behaves like a protein, it holds its shape on a hot grill and develops a seared crust, so the build treats it the way a gyros counter treats meat, and the whole wrap turns on getting that sear right.
The frame is the standard pita: a warm pita griddled soft and brushed with oil; tzatziki on the bread; the grilled halloumi; tomato; onion; often fries, patates, before the round is rolled into a cone. Halloumi's defining trait is its high melting point, so good execution grills or griddles thick slices hard enough to get a brown, slightly crisp crust and a soft, squeaky-chewy interior, then gets it into the warm pita immediately. Timing is the whole game. Grilled to order and eaten hot, halloumi is golden, springy, and savory. Left to sit, it stiffens fast into a rubbery, tight slab and then cools to something dense and faintly soapy, which is the central failure of a careless build. The other failure is salt: halloumi is a salty brined cheese, so the tzatziki should not be heavily salted on top of it, and the tomato has to be ripe and acidic to cut the richness, since there is no lean meat balancing the wrap. Sloppy work is pale, ungrilled halloumi with no crust, or thin slices that go leathery, or a salt-on-salt stack with nothing fresh to break it.
How it shifts is the bread and the company. In a mainland griddle pita it rolls into a cone like a gyros; in a Cypriot pocket pita it sits in the pocket with salad, which suits its firm slabs better than a tight roll. A Greek-leaning build keeps tzatziki, tomato, onion, and fries as for any gyros; a Cypriot-leaning one often pairs the halloumi with lountza or fresh mint and drops the fries. It is also a standard meat-free option many counters grill alongside the spit. The halloumi itself, the brine, the grill behavior, the squeak, deserves its own article rather than being crowded in here; at this entry the variable is the cheese in the lead slot and that it has to be grilled hard and eaten hot before it tightens to rubber.