1. 1. Prep Your Ingredients: Begin by slicing your halloumi cheese into 1/4-inch thick strips or small cubes. Halve or quarter your cherry tomatoes. If using spinach, ensure it’s washed and ready. Whisk your eggs in a small bowl with a splash of milk or water, and season lightly with salt and pepper.

2. 2. Sear the Halloumi: Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the halloumi slices in a single layer. Cook for 2-3 minutes per side, until golden brown and beautifully caramelized. Remove the halloumi from the skillet and set aside on a plate.

3. 3. Cook the Eggs: Lower the heat to medium. Add the remaining 1/2 tablespoon of olive oil to the same skillet. Pour in the whisked eggs. As they begin to set, gently push them from the edges to the center, creating soft, fluffy scrambled eggs. Cook for 2-3 minutes until just set but still moist. You can also quickly wilt the spinach into the eggs in the last 30 seconds.

4. 4. Warm the Tortilla: While the eggs cook, warm your tortilla. You can do this by placing it directly on a gas burner for 10-15 seconds per side (watch carefully!), in a dry skillet over medium heat for 30 seconds per side, or briefly in the microwave. A warm, pliable tortilla makes wrapping much easier.

5. 5. Assemble Your Wrap: Lay the warm tortilla flat. Spread your mashed or sliced avocado evenly over the center. Arrange the cooked halloumi and fluffy scrambled eggs down the middle. Sprinkle with fresh spinach (if not cooked with eggs) and halved cherry tomatoes.

6. 6. Fold and Enjoy: Fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom. If desired, drizzle with hot sauce or your favorite dressing. Slice in half and serve immediately.