Cook your chicken until it reaches an internal temperature of 165°F (75°C) and is no longer pink. Allow it to cool slightly before shredding or dicing.

In a mixing bowl, combine the shredded chicken with sweet chili sauce and stir well to coat.

Wash and prepare your vegetables by shredding lettuce, slicing cucumber and carrots, and cutting red onion into rings. Slice avocado just before assembly.

Spread a layer of mayonnaise or Greek yogurt on a tortilla. Add fresh greens, the sweet chili chicken mixture, and prepared veggies. Top with optional cheese, cilantro, and lime juice. Season with salt and pepper.

Fold the sides of the tortilla and roll tightly from the bottom upwards to secure the filling. Slice in half for easier handling if desired.

Serve immediately for a fresh meal, or wrap tightly for lunch on the go.