Heat a skillet over medium-high heat, adding a splash of oil. Season chicken breast with salt and pepper, cook for 6-7 minutes on each side until golden brown.

Allow the cooked chicken to rest for at least 5 minutes, then slice thinly against the grain.

In a large mixing bowl, toss the sliced chicken with sweet chili sauce until well coated.

Wash and slice your veggies: dice cucumber, bell peppers, and julienne carrots.

Warm the tortillas in the microwave for 10-15 seconds or in a covered skillet to prevent drying.

On each tortilla, layer a generous portion of sweet chili chicken followed by sliced vegetables, and optional cheese or herbs.

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