Begin by slicing the chicken breasts into thin strips and place them in a large mixing bowl.

In a separate bowl, whisk together sweet chili sauce, soy sauce, olive oil, garlic, ginger, lime juice, salt, and pepper.

Pour the marinade over the chicken and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes.

Heat a non-stick skillet over medium-high heat and add the marinated chicken strips. Cook for about 5–7 minutes until golden brown.

Warm the tortillas in a separate skillet or microwave for about 15–20 seconds until pliable.

Spread mayonnaise on each warm tortilla, then layer with lettuce, carrots, cucumber, cilantro, and green onions.

Distribute the cooked chicken strips evenly across the tortillas.

Fold the sides of the tortillas inward and roll tightly from the bottom.

Slice each wrap diagonally in half and serve with lime wedges and sweet chili sauce for dipping.