Slice the halloumi cheese into uniform 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 on each side until golden brown. Remove and set aside.

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

Take tortilla wraps and lay them flat. Spread a thin layer of sweet chili sauce on each wrap. Layer with crispy halloumi and the prepped vegetables. Add optional toppings if desired.

Fold the bottom edge of the wrap over the filling, then roll it tightly. Toast the wraps in the skillet for 1-2 minutes per side until warm and slightly crispy.

Slice the wraps in half and serve warm with extra sweet chili sauce on the side.