Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, drain the halloumi, then cut it into slices (3 per person). Place them into a small bowl of cold water and leave to soak.
Halve the pepper and discard the core and seeds. Slice into thin strips.
In a small bowl, combine the sweet chilli sauce and mayonnaise (see ingredients for amount). Set aside.

Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Transfer the cooked peppers to a plate and cover with foil to keep warm.
Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Once the pan is hot, add the halloumi and Cajun blackening. Stir to coat, then fry until golden, 2-3 mins each side.

While the halloumi fries, pop the red wine vinegar, sugar and olive oil for the dressing (see ingredients for both amounts) into another bowl. Mix together to make your dressing.
Add the rocket to the dressing and toss to coat.
Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.

Once golden, remove the halloumi from the pan and cut each slice in half.
Pop the warmed tortillas (3 per person) onto your plates and spread a spoonful of sweet chilli mayo over each. Top with the rocket salad, cooked peppers and halloumi fingers (2 per wrap).
Serve with the wedges alongside. Enjoy!