Season the chicken breast with salt and pepper. Heat 1 tablespoon of oil in a skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side until it’s golden brown and the internal temperature reaches 165°F. Once cooked, remove it from the skillet, let it rest for 5 minutes, and then slice it into thin strips.

While the chicken is cooking, wash and slice the cucumber, bell peppers, and carrots into thin strips. Aim for uniform sizes to ensure a pleasant crunch in each bite of your Sweet Chili Chicken Wraps.

To enhance the pliability of the tortillas, warm them in a dry pan over low heat for about 10-15 seconds on each side or microwave them for a quick 10 seconds.

In a bowl, combine the sliced chicken with sweet chili sauce, tossing well to coat thoroughly. Lay the warmed tortillas flat; layer a portion of the coated chicken in the center, followed by your prepped veggies.

Start by folding in the sides of the tortilla, then roll it up tightly from the bottom, securing all the delicious fillings inside. After rolling, cut each wrap in half diagonally for easy handling and a beautiful presentation.