Slice the halloumi cheese into ½-inch thick slices. Heat a non-stick skillet over medium heat and drizzle in olive oil. Fry halloumi slices for 2-3 minutes on each side until golden brown.

While the halloumi cooks, prepare your vegetables: slice red bell pepper, julienne cucumber, thinly slice red onion, and tear lettuce leaves.

Take a tortilla wrap and spread sweet chili sauce evenly. Layer crispy halloumi and vibrant vegetables in the center.

Fold the bottom edge of the tortilla over the filling. Tuck in the sides and roll up tightly to form a wrap.

Toast assembled wraps in a skillet for 1-2 minutes on each side or pop them in the oven until heated through. Serve immediately.