Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season your chicken breast with salt and pepper, then place it in the hot skillet. Cook the chicken for about 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F. Once cooked, remove from the heat and let it rest for 5 minutes to lock in the juices.

After resting, use a sharp knife to thinly slice the chicken against the grain.

In a bowl, combine the sliced chicken with sweet chili sauce, tossing gently until every piece is well-coated.

Wash and slice your bell peppers, cucumber, and carrots into thin strips, aiming for uniform sizes for an attractive presentation.

To prepare your tortillas, heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side, until they become warm and pliable.

Lay your warm tortilla on a clean surface and start layering on your sweet chili chicken, followed by the sliced veggies. Fold in the sides of the tortilla and then roll it tightly from the bottom up.

Once assembled, slice your Sweet Chili Chicken Wraps in half diagonally for a fun presentation.