Slice the halloumi cheese into ½-inch thick pieces. Heat a non-stick skillet over medium heat, drizzle with olive oil, and grill the halloumi for about 2-3 minutes on each side until golden brown and crispy. Set aside.

While the halloumi cooks, mash a ripe avocado in a bowl with a splash of lemon juice. Set aside.

Dice or julienne your chosen fresh vegetables like bell peppers or spinach.

Lay your tortilla wrap flat, spread a generous layer of mashed avocado, drop in the grilled halloumi, and place the fresh veggies on top.

Finish off by drizzling sweet chili sauce over the filling.

Fold the bottom edge of the tortilla over the fillings, tuck it in, and roll it up tightly while folding in the sides.

Optional: Return the wrap to the skillet and toast for a couple of minutes on each side until heated through and slightly crispy.