Season chicken breasts with salt and pepper, then cook in a skillet over medium-high heat for 6-7 minutes per side until golden brown and reaches 165°F. Rest for 5 minutes before slicing.

In a mixing bowl, toss sliced chicken with sweet chili sauce until fully coated.

While chicken rests, slice cucumber, bell peppers, and carrots into thin strips.

Warm tortillas for 10-15 seconds in a dry skillet or microwave.

Assemble by laying a warmed tortilla flat, adding chicken and vegetables, then rolling tightly.

Serve immediately with extra sweet chili sauce for dipping.