Heat a skillet over medium-high heat and add a drizzle of oil. Season the chicken breast with salt and pepper, then place it in the hot skillet, cooking for about 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F.

Once cooked, transfer the chicken to a cutting board and allow it to rest for about 5 minutes.

Slice the chicken into thin strips and toss with sweet chili sauce until evenly coated.

Slice the cucumber, bell peppers, and carrots into thin strips.

Warm the tortillas in a dry skillet or microwave for 10-15 seconds.

Lay a warm tortilla flat, then layer the chicken and sliced vegetables down the center. Add optional extras if desired.

Fold in the sides of the tortilla and roll tightly from the bottom up. Cut the wraps diagonally to serve.