Crispy Halloumi Avocado Breakfast Wrap

1. Slice the halloumi cheese.
2. Heat a pan over medium-high heat and spray with some avocado oil. Cook the halloumi until nice and crispy for about 1-2 minutes on each side or until crispy. Set aside.
3. Crack two eggs into a bowl, add some salt and pepper, and whisk well.
4. Preheat a separate pan over medium-low heat and add 1 tablespoon of olive or avocado oil. Keep the temperature consistent, not too high.
5. Pour the eggs into the pan and let them set for about 10 seconds. Then, slowly move them around with a spatula. The key is to go low and slow as they cook, letting the eggs gently curl up. Once they’re almost cooked, turn off the heat and let them finish cooking in the pan.
6. Warm a tortilla over an open flame.
7. Assemble the wrap: Spread mashed avocado on the warmed tortilla. Add the scrambled eggs, pan-seared halloumi, pickled jalapeños, and fresh dill. Season with additional salt and pepper if desired.
8. Roll up the wrap and enjoy.