Prepare the Chicken: If you haven’t already cooked your chicken, you can quickly pan-sear or grill it with a bit of olive oil, salt, and pepper. Once cooked through, let it cool slightly and then shred or chop it into bite-sized pieces.

Mix with Sauce: In a medium bowl, combine the cooked chicken with the sweet chili sauce. Stir until the chicken is evenly coated. The sauce should cling nicely to the chicken, giving it a glossy, sticky finish.

Prepare the Veggies: Slice your vegetables—lettuce, carrot, bell pepper, and cucumber. Keep them thin so the wrap rolls easily and doesn’t burst.

Spread the Creamy Base: Take each tortilla and spread a thin layer of mayonnaise or Greek yogurt across the center. This adds creaminess and helps mellow out the heat from the chili sauce.

Assemble the Wraps: On each tortilla, layer the sweet chili chicken, followed by the shredded lettuce, carrots, bell pepper, and cucumber. Season lightly with salt and pepper.

Roll It Up: Fold in the sides, then roll the tortilla tightly from the bottom up. Slice in half diagonally for that perfect deli-style presentation.

Serve and Enjoy: These wraps are best enjoyed fresh but can also be wrapped in foil or parchment and kept chilled for later.