Begin by slicing the chicken breasts into thin strips. In a bowl, combine the chicken with half of the sweet chili sauce, ensuring each piece is well coated. Let it marinate for at least 10 minutes.

In a skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the marinated chicken strips to the pan, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown.

While the chicken is cooking, wash and slice the red and yellow bell peppers into thin strips. Shred the lettuce and carrots.

Once the chicken is cooked, lay a tortilla flat on a clean surface. Place a generous portion of the cooked chicken in the center, then layer with the sliced bell peppers, shredded lettuce, and carrots. Drizzle additional sweet chili sauce over the top.

Carefully fold the sides of the tortilla over the filling to keep it secure, then roll from the bottom up tightly.

For a delightful crunch, heat a non-stick skillet over medium heat and toast the assembled wraps seam-side down for about 2 minutes on each side.

Cut each wrap in half diagonally with a sharp knife for easy eating. Serve with extra sweet chili sauce on the side.