Marinate the Chicken: In a mixing bowl, combine sweet chili sauce, soy sauce, lime juice, minced garlic, and freshly grated ginger. Add your boneless, skinless chicken, ensuring they are well-coated. Cover and refrigerate for 15 to 240 minutes.

Prepare the Creamy Spread: Whisk together mayonnaise, a splash of sweet chili sauce, and a bit of lime juice until smooth.

Cook the Chicken: Heat a skillet, add oil, and cook the marinated chicken for 5 to 7 minutes until golden brown and cooked through.

Glaze the Chicken: Pour reserved marinade into the skillet, reduce heat, and simmer for 1 to 2 minutes, ensuring the chicken is well-coated.

Warm the Tortillas: Microwave or heat tortillas to make them pliable.

Assemble the Wraps: Spread creamy sauce on the tortilla, layer with fresh vegetables, and add glazed chicken.

Fold and Roll the Wraps: Fold edges inward and roll tightly from the bottom.