Season the chicken breasts with salt and pepper. Heat oil in a skillet and sear chicken for 6-7 minutes per side until cooked. Let rest for 5 minutes, then slice.

Toss sliced chicken with sweet chili sauce in a bowl until coated. Let marinate while you slice the vegetables.

Wash and slice cucumber, bell peppers, and carrots into thin strips for easy layering.

Warm tortillas in a skillet or microwave for flexibility in rolling.

Lay a warm tortilla down and fill with chicken and vegetables. Add extras like cheese or avocado if desired, then roll tightly.

Serve the wraps immediately with extra sweet chili sauce on the side.