If you're not using pre-cooked chicken, start by cooking your chicken in a skillet over medium heat for about 10-15 minutes until fully cooked. Ensure it reaches an internal temperature of 165°F, then shred it into bite-sized pieces.

In a large mixing bowl, combine the shredded chicken with ½ cup of sweet chili sauce. Toss everything together until every piece of chicken is coated.

Warm the tortillas in a dry skillet over low heat for about 30 seconds per side for better pliability.

Lay each warm tortilla flat, spoon a generous amount of the sweet chili chicken mixture into the center, and top with shredded lettuce, sliced bell peppers, julienned carrots, and chopped green onions.

Fold in the sides of the tortilla and roll from the bottom upwards, ensuring the ingredients stay tucked inside.

Slice the wraps in half diagonally and serve immediately, optionally with a side of dipping sauce.