In a large bowl, combine the sweet chili sauce, soy sauce, lime juice, and a pinch of salt and pepper. Add the thinly sliced chicken breasts to the bowl and toss them thoroughly, ensuring each piece is well coated. Let the chicken marinate for at least 15 minutes.

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken to the skillet and cook for 5-7 minutes, stirring occasionally until the chicken turns golden brown and reaches an internal temperature of 165°F. Remove the chicken from the skillet and set it aside.

In the same skillet, add the sliced red bell pepper and shredded carrot, sautéing for about 3-4 minutes until they're tender yet crisp.

To warm the flour tortillas, place them in a dry skillet over medium heat for about 15 seconds on each side until pliable.

On a flat surface, lay each warm tortilla, then place a portion of the cooked chicken in the center, followed by the sautéed vegetables, shredded lettuce, and cilantro.

Fold the sides of the tortilla inward and roll from the bottom to enclose the filling tightly. Use a toothpick if needed to hold the wrap together.

Plate your Sweet Chili Chicken Wraps and serve immediately with extra sweet chili sauce on the side for dipping.