Slice the halloumi cheese into even pieces, about ½ inch thick. Heat a non-stick skillet over medium heat and add olive oil. Fry halloumi for 2–3 minutes on each side until golden brown. Remove and drain on paper towel.

Prep the vegetables by slicing the red bell pepper and onion, julienne the cucumber, and tear the lettuce.

Take a tortilla wrap and spread sweet chili sauce. Layer halloumi slices and veggies, adding any optional toppings.

Fold the bottom edge of the tortilla over the filling, tuck it in, and roll tightly. Optionally, toast in the skillet for 2–3 minutes.

Slice in half and serve immediately with extra sweet chili sauce.