Slice the halloumi cheese into ½-inch thick pieces for even cooking. Heat a non-stick skillet over medium heat and add a splash of olive oil. Cook each side for 2–3 minutes until golden brown and crispy. Set aside.

Wash and slice the red bell pepper and red onion, julienne or thinly slice the cucumber, and tear the lettuce leaves. Set all prepped vegetables aside.

Spread a generous layer of sweet chili sauce on the tortilla wrap. Layer warm fried halloumi slices in the center, followed by colorful chopped vegetables and any optional toppings.

Fold the bottom edge of the tortilla over the filling, then fold the sides inward, rolling tightly to secure the ingredients. Optionally, return to the skillet for 1–2 minutes on each side, or warm in a preheated oven at 350°F before serving.