Prep the veg. Wash and slice your cucumber and tomato. If using red onion or herbs, slice them thinly. Keep them ready so the wrap comes together fast.

Slice the halloumi. Cut it into even strips so it cooks uniformly. Pat it dry with a paper towel to reduce splatter and help it brown.

Warm your pan. Set a non-stick pan over medium heat and add a little olive oil. You want the pan hot enough to sizzle but not smoke.

Cook the halloumi. Lay the slices in the pan and cook for 1–2 minutes per side, until golden with crisp edges. Don’t move them too much—let them sear. Remove to a plate.

Warm the tortilla. Wipe the pan and warm the tortilla for 15–20 seconds per side. This makes it pliable and less likely to tear when rolling.

Spread the base. Place the warm tortilla on a board. Spread yogurt or mayo down the center, leaving space at the edges for folding.

Layer the fillings. Add salad leaves, cucumber, tomato, and a touch of red onion if using. Place the hot halloumi on top. Grind over a little black pepper.

Add the sauce. Drizzle sweet chilli sauce across the halloumi. If you like extra zing, add a small squeeze of lemon. Scatter herbs for freshness.

Wrap it up. Fold the sides in, then roll from the bottom up, keeping it snug. If you want, toast the rolled wrap seam-side down in the pan for 30–60 seconds to seal and add crunch.

Serve. Slice in half if you like. Eat right away while the halloumi is warm and the wrap is soft.