Heat the oil in a frying pan over a medium-to-high heat. Cook the haloumi until golden and crisp on both sides, about 2 minutes each side. Remove and set aside.
In the same pan, fry the chorizo until charred on each side, then set aside with the haloumi.
For soft-boiled eggs, bring a saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Gently crack the shells all over and carefully peel. Slice in half.
Meanwhile, warm the tortillas in the oven or pan.
To assemble, layer the haloumi then top with chorizo, avocado and eggs. Season with Sriracha and sea salt then scatter over coriander leaves.
Fold the bottom part of the tortilla upward, then wrap around from both sides to enclose the filling.