Rinse 1 cup of quinoa under cold water, transfer it to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy. Let sit covered for 5 minutes.

Heat a skillet over medium-high heat. Slice halloumi cheese. Add to skillet and cook for 2-3 minutes on each side until golden brown. Keep warm.

Drizzle 1 tablespoon of olive oil in the same skillet. Add 1 chopped onion and 1 chopped bell pepper, along with 1 teaspoon of dry thyme. Sauté for 4-5 minutes until softened. Season with salt and pepper.

In a bowl, combine cooked quinoa, sautéed veggies, and 2 cups of baby spinach. Gently fold until the spinach wilts slightly.

Whisk together 2 tablespoons of olive oil, 2 tablespoons of fig jam, and 1 tablespoon of Dijon mustard in a small bowl. Pour over the quinoa mixture and toss gently.

Mash 2 ripe avocados in a bowl with 1 tablespoon of lemon juice. Season with salt and pepper.

Spread avocado on each tortilla. Add quinoa mixture and crispy halloumi. Roll the tortilla, tucking in the sides. Repeat to assemble all wraps.