Slice your halloumi block into thick strips. Set up a breading station with three shallow bowls or plates, one with flour and Italian seasoning, one with beaten egg, and one with panko breadcrumbs mixed with a bit of grated parmesan. Dip each piece of halloumi first in the flour, then the egg, then the panko mix.
Tip: I like to double-coat each strip for extra crunch. Just repeat the egg and breadcrumb step, totally worth it.

Wash and chop your romaine lettuce, then toss it in a large bowl with Caesar dressing, most of the grated parmesan, croutons, and a pinch of salt and pepper. Save some parmesan for garnish or for the optional crust.

Heat a generous amount of vegetable oil in a non-stick pan over medium-high heat. Once hot, fry the coated halloumi for 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel to drain.

Warm your tortilla wraps (you can microwave them for 10–15 seconds or heat them in a dry pan). Layer the salad and crispy halloumi onto each wrap. I like to go salad then halloumi then more salad, so the cheese sits nicely in the center. For the ultimate upgrade, sprinkle a bit of parmesan in a hot non-stick pan and place your wrapped halloumi Caesar wraps seam-side down to toast for 1–2 minutes. The cheese melts into a crispy, golden crust. Game changer!

Slice in half and serve immediately while everything is hot and crunchy. These halloumi Caesar wraps are perfect with sweet potato fries, a little extra Caesar dip, or even a squeeze of lemon on top.