Start by slicing the halloumi into even pieces, about half an inch thick. Then, chop your fresh vegetables into bite-sized pieces and organize everything on your countertop.

Heat a non-stick skillet over medium heat and add olive oil. Once the oil is shimmering, place the halloumi slices in the pan and fry for 2-3 minutes on each side until golden brown.

Warm the tortillas in the microwave or on a skillet. Spread sweet chili sauce on each tortilla, then layer with crispy halloumi and chopped vegetables.

Roll the wraps by folding in the sides and rolling tightly from the bottom up. Cut in half if desired and serve immediately.