Place the chicken breasts in a bowl and season evenly with salt, pepper, garlic powder, and ground ginger, making sure all sides are well coated.

In a separate bowl, mix the sweet chili sauce and soy sauce until combined. Pour half of the mixture over the seasoned chicken and turn to coat evenly. Cover and refrigerate for at least 30 minutes.

Heat the olive oil in a large skillet over medium heat. Add the marinated chicken breasts and cook for 6–7 minutes per side, until fully cooked and no longer pink in the center. The internal temperature should reach 165°F (75°C).

Remove the chicken from the skillet and let it rest for a few minutes. Slice into thin strips.

Warm the flour tortillas briefly in the microwave or in a dry skillet until soft and pliable.

Lay a tortilla flat and add shredded lettuce to the center, followed by sliced chicken, shredded carrots, diced cucumbers, and chopped cilantro if using.

Drizzle the remaining sweet chili sauce over the fillings.

Fold in the sides of the tortilla, then roll it up tightly from the bottom to secure the filling inside.

Repeat with remaining tortillas. Cut each wrap in half diagonally and serve immediately with lime wedges on the side.