1-First Step: Marinate halloumi Slice 225 g low-fat halloumi into thin pieces, about 12 slices total. Toss with 1 tbsp sweet chili sauce and optional red pepper flakes. Let sit 15 minutes or up to 24 hours in the fridge. This infuses flavor deeply. For vegan, marinate tofu slices the same way; pat dry first for crispness.

2-Second Step: Make tzatziki Grate 1/3 cucumber. Mix with 200 ml Greek yogurt, juice of 1/2 lime, and a pinch of salt. For dairy-free, use vegan yogurt. Taste and adjust lime for tang. This Greek yogurt dressing cools the spice. Chill while prepping rest.

3-Third Step: Cook halloumi Heat 1 tbsp rapeseed oil in a non-stick pan over medium heat. Fry halloumi 2 minutes per side until golden. Add minced garlic halfway. Don’t overcrowd; batch if needed. For low-cal, skip extra oil or air-fry at 180°C for 8 minutes. Learn about what makes halloumi special.

4-Fourth Step: Prep veggies Slice 2/3 cucumber thinly. Grate carrot into matchsticks. Separate baby gem lettuce leaves. Chop coriander. Keep dry for crunch. Seasonal swap: use bell peppers in summer.

5-Final Step: Assemble wraps Spread tzatziki on each large white wrap. Layer lettuce, cucumber slices, carrot, cooked halloumi. Drizzle extra sweet chili sauce and tzatziki. Top with coriander. Fold tightly. Cut in half for easy eating. Serve immediately. For gluten-free, use certified wraps.