If starting with raw chicken, season with salt and pepper, then cook in a skillet over medium heat for 6-7 minutes per side until golden and 165°F internal temperature. Let rest before shredding.

Combine shredded chicken with sweet chili sauce in a large bowl, folding gently until well coated, which takes about 2-3 minutes.

Lay warmed tortillas flat, spoon chicken mixture into the center, then layer with lettuce, bell peppers, carrots, and green onions.

Fold the sides of each tortilla inward, then roll tightly from the bottom up, keeping the filling snug.

Slice each wrap diagonally for easy serving and enjoy immediately.