Start by seasoning your chicken breasts with salt and pepper. Heat a skillet over medium-high heat and add a splash of oil until it shimmers. Carefully place the chicken in the pan and cook for about 6-8 minutes per side, aiming for a golden-brown crust.

Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This resting period allows the juices to redistribute. Afterward, slice the chicken thinly against the grain.

In a mixing bowl, combine the sliced chicken with the sweet chili sauce. Use tongs or a spatula to gently toss until every piece is evenly coated.

While the chicken is resting, wash and cut your vegetables into thin strips. Slice the cucumber, bell peppers, and carrots.

To make your tortillas pliable, heat them in a dry skillet over low heat for about 10-15 seconds on each side.

Lay a warmed tortilla flat on your work surface. Start by placing a layer of the sweet chili chicken in the center, followed by the sliced vegetables and any optional add-ons.

Gently fold in the sides of the tortilla, then roll it tightly from the bottom up, enclosing the filling.