Preheat the oven to 200°C (390°F).

Chop bell peppers, zucchini, and cherry tomatoes, and place them on a baking tray.

Drizzle the vegetables with olive oil, season with salt and pepper, and roast for 20 minutes until tender.

While the vegetables are roasting, heat a grill pan over medium heat.

Slice the halloumi cheese and grill each side for 2-3 minutes until golden brown.

In a small bowl, mix the yogurt and gochujang until well combined to make the sauce.

Warm the flatbreads in the oven for the last 5 minutes of the vegetable roasting time.

Place the roasted vegetables onto the warmed flatbreads.

Top with grilled halloumi slices.

Drizzle the gochujang yogurt sauce over the halloumi and vegetables.

Fold the flatbreads to create wraps and serve immediately.