Start by seasoning the boneless, skinless chicken breasts with salt, pepper, garlic powder, and ground ginger. Make sure to coat each piece evenly for maximum flavor.

In a bowl, whisk together the sweet chili sauce and soy sauce until well combined. Place the seasoned chicken into the bowl, ensuring each breast is thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes.

Heat olive oil in a skillet over medium heat. Add the marinated chicken breasts to the pan and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Transfer the chicken to a cutting board and let it rest for about 5 minutes.

After resting, slice the chicken thinly against the grain.

Warm the large flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Lay the warm tortillas on a flat surface and start layering your ingredients: shredded lettuce, shredded carrots, diced cucumbers, and sliced chicken.

Fold in the sides of the tortillas and roll them tightly from the bottom to form a secure wrap. Cut each wrap in half and serve immediately with lime wedges.