Start by cooking the chicken breast using your preferred method—boil, bake at 375°F for 20-25 minutes, or grill for about 6-8 minutes per side. Ensure it’s fully cooked to an internal temperature of 165°F. Allow the chicken to cool before shredding or dicing.

In a mixing bowl, combine the shredded chicken with sweet chili sauce, stirring thoroughly for 1-2 minutes until the chicken is completely covered in the sauce.

Prepare the vegetables by rinsing and shredding your lettuce or mixed greens, grating the carrots, and slicing the cucumber and red onion. Slice the avocado just before assembly.

Lay out each tortilla. If desired, spread a thin layer of mayonnaise or Greek yogurt on each tortilla. Begin layering with your shredded greens, followed by the sweet chili chicken mixture, carrots, cucumber, onion, and avocado. Top with shredded cheese and chopped cilantro, then drizzle fresh lime juice over everything.

Fold the sides of the tortilla inward and tightly roll it from the bottom up, securing all fillings inside. Slice each wrap in half using a sharp serrated knife to maintain a clean edge. Serve immediately or wrap individually in parchment paper for a convenient on-the-go option.