Get prepped: Slice 1 avocado into small chunks. Thinly slice 1/4 cucumber. Finely shred a small wedge of red cabbage. Set vegetables aside for the meantime. In a bowl, combine 2 tbs tamarind chutney with 1/3 cup mayonnaise and mix well. Set aside.
Breading: Slice 200g halloumi into large chunks. In a bowl, add 1 egg and mix well. In a second bowl, add 3/4 cup breadcrumbs. Dip the halloumi in the egg and then coat with breadcrumbs. Add to a plate and continue dipping until all of the pieces are coated.
Cook: Preheat a pan to medium-high heat and add 3 tbs canola oil. Add the halloumi and cook for 2-3 minutes per side, until golden brown. Remove from the heat and drizzle with 3 tbs hot honey. Meanwhile, heat another pan to high heat and quickly brown the wraps to warm them through.
Assemble: Lay the warm wraps on a plate and top with tamarind mayonnaise, chopped vegetables and crumbed halloumi. Top with more mayonnaise and alfalfa sprouts, if desired. Enjoy!