In a small bowl, whisk together the Greek yogurt, sweet chili sauce, lime juice, and grated garlic until smooth. Refrigerate while preparing the remaining ingredients.

Slice the cucumber and avocado, shred the lettuce and cabbage, and chop the cilantro. Keep the vegetables chilled until assembly.

Pat the halloumi dry with paper towels: Sprinkle both sides with the smoked paprika and black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the halloumi slices in a single layer and cook for 2 to 3 minutes per side until deep golden brown with crisp edges. Avoid overcrowding the skillet; cook in batches if necessary.

Wipe the skillet clean if needed: Warm each tortilla for about 20 seconds per side over medium heat until soft and flexible. Stack them under a clean kitchen towel to keep warm.

Spread about 2 tablespoons of the sweet chili yogurt sauce across the center of each tortilla. Top with lettuce, cabbage, cucumber, avocado, and several slices of warm halloumi.

Sprinkle the chopped cilantro over the filling and drizzle with additional sweet chili sauce if desired.

Fold the sides of each tortilla inward, then roll tightly from the bottom to form a secure wrap. Slice each wrap in half diagonally and serve immediately with lime wedges.