Prepare the Sauce: 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. This sauce adds a creamy, tangy element that complements the halloumi perfectly.

Prepare the Vegetables: Slice the cucumber and avocado, shred the lettuce and cabbage, and chop the cilantro. Keep the vegetables chilled until assembly to maintain their crispness and freshness, which enhances the overall texture of the wraps.

Season the Halloumi: Pat the halloumi dry with paper towels. Sprinkle both sides with the smoked paprika and black pepper. Drying the cheese helps it brown better, creating a deliciously crispy exterior.

Cook the Halloumi: 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 to ensure even cooking.

Warm the Tortillas: 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, which makes them easier to roll without tearing.

Assemble the Wraps: 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. Layering the ingredients ensures each bite is flavorful and satisfying.

Finish the Filling: Sprinkle the chopped cilantro over the filling and drizzle with additional sweet chili sauce if desired. This adds a fresh herbaceous note that brightens the wraps.

Roll and Serve: 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. Serving them right away ensures the halloumi remains warm and the vegetables stay crisp.