Season the chicken lightly with salt and pepper.
Heat vegetable oil in a skillet over medium-high heat.
Cook the chicken for about 6-7 minutes per side until fully cooked and golden brown. Aim for an internal temperature of 165°F.
Let the chicken rest for 5 minutes, then slice it thin against the grain.
Toss sliced chicken with sweet chili sauce until evenly coated.
Prepare your vegetables by slicing cucumbers, bell peppers, and julienning the carrot.
Warm tortillas in a dry skillet or microwave for 10-15 seconds to make them pliable.
Assemble the wraps by laying down lettuce, followed by chicken and the prepared vegetables.
Optional: Add avocado slices or fresh cilantro on top for extra flavor.
Fold in the sides of the tortilla, roll tightly from the bottom, and cut in half diagonally for serving.
