Start by peeling and slicing the potato into thin, even slices, then cut each slice into skinny fries. Soak the fries in cold water to remove excess starch, which helps them crisp up. After soaking, pat them dry, toss with olive oil, salt, and paprika, then air fry at 400°F (200°C) for 20-25 minutes, until golden and crispy.

In a small bowl, combine honey with chili paste. Stir until fully mixed, and set aside.

Slice the halloumi, thinly but not thin enough for it to break. Brush the hot honey over each piece of halloumi, ensuring every slice is well-coated. If you’re adding scrambled eggs to your wrap, cook them now until soft and fluffy, and set aside.

Heat a non-stick pan over medium-high heat and cook the halloumi for 2-3 minutes on each side, or until it’s golden and slightly caramelized. The hot honey will create a sticky glaze on the halloumi, intensifying its flavor.

Warm your wrap and spread a layer of chili jam across the surface. Add the crispy fries, optional scrambled eggs, mixed greens, sliced avocado, and hot honey-glazed halloumi. Finish with a drizzle of chili mayo. Fold up your Hot Honey Halloumi and Avocado Wrap, toast it in a hot pan or leave it as it is, slice it in half if desired, and enjoy every flavorful bite!