Season the chicken breast lightly with salt and pepper. Heat oil in a skillet over medium heat. Cook chicken for 6-7 minutes on each side until golden brown and reaches 165°F. Let rest for 5 minutes.

Slice the chicken into thin strips. Toss with sweet chili sauce until evenly coated.

Slice cucumber, bell peppers, and carrots into thin strips. Set aside.

Warm tortillas in a dry pan or microwave for 10-15 seconds until pliable.

Layer chicken filling and sliced veggies on each tortilla. Add optional extras if desired.

Fold in the sides of the tortilla and roll tightly from the bottom. Cut diagonally to serve.

Serve fresh, alongside fruit or salad.