Slice the halloumi cheese into even pieces about ½-inch thick, ensuring they cook evenly. Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Fry the halloumi for 2–3 minutes on each side until golden brown and crispy around the edges. Remove from skillet and keep warm.

While the halloumi is cooking, wash and prepare your vegetables. Thinly slice the red bell pepper and red onion, and julienne the cucumber. Tear the lettuce leaves into manageable pieces.

Lay out the tortilla wraps and spread a thin layer of sweet chili sauce over each. Start layering with the crispy halloumi, then add the sliced bell pepper, cucumber, and red onion. Add optional toppings if desired.

Fold the bottom edge of each tortilla over the fillings, tucking it tightly. Roll the wrap tightly while folding in the sides to secure the ingredients.

For a warmed, slightly crispy texture, place the assembled wraps back in the skillet over medium heat or in the oven until warmed through. Serve immediately.