Heat a skillet over medium-high heat and drizzle in a bit of oil until shimmering. Season the chicken breasts with salt and pepper, then place them in the skillet. Cook for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F. Once finished, let the chicken rest for about 5 minutes before slicing it into thin strips.

In a mixing bowl, toss the sliced chicken with sweet chili sauce, ensuring each piece is generously coated. Set the bowl aside while you prepare the vegetables.

Using a sharp knife, slice the cucumber and bell peppers into thin strips, and julienne the carrots. Arrange these colorful veggies on a cutting board.

To make the tortillas pliable, briefly warm them in a dry skillet over low heat for 10-15 seconds or microwave them for the same time.

Start layering the sliced chicken and prepared vegetables onto each tortilla. Add optional extras like cheese or avocado.

Fold in the sides of each tortilla, then roll it tightly from the bottom up. Cut the wraps diagonally for a beautiful presentation and serve immediately.