Slice the halloumi into ½ inch thick pieces. Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Fry the halloumi for 2–3 minutes per side until golden brown. Set aside on paper towels.

Thinly slice the red bell pepper and red onion, then julienne the cucumber for crunch. Tear the lettuce into bite-sized pieces for layering. Keep veggies separate.

Spread sweet chili sauce on each tortilla wrap, cover the surface thoroughly. Layer the cooked halloumi in the center, followed by the sliced vegetables and any optional toppings.

Fold the bottom edge of the wrap over the filling, then roll tightly, tucking in the sides as you go to secure the filling.

Optional: Lightly toast the assembled wraps in the skillet for about 2–3 minutes on each side until the outside is golden brown.