Start by seasoning the chicken breast with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of oil. Cook the chicken for 6-7 minutes on each side until it is golden brown and reaches an internal temperature of 165°F.

Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.

Take the sliced chicken and place it in a bowl. Drizzle sweet chili sauce over the chicken, tossing to ensure each piece is thoroughly coated.

Thinly slice the cucumber, bell peppers, and julienne the carrots.

Warm the tortillas slightly to make them more pliable and easier to roll.

Layer a generous portion of the sweet chili-coated chicken on a warmed tortilla, followed by the prepped veggies and any extras like cheese or avocado.

Carefully fold the sides of the tortilla inward and then roll it tightly from the bottom, ensuring all ingredients are securely wrapped.

Slice the assembled wraps diagonally in half to showcase the vibrant filling. Serve immediately.