Prepare the Chicken by slicing the chicken breasts into thin strips, approximately 1-inch wide.

Make the Marinade combining sweet chili sauce, soy sauce, olive oil, minced garlic, grated ginger, lime juice, salt, and pepper. Whisk together until well blended.

Marinate the Chicken by tossing the sliced chicken strips into the marinade and refrigerating for at least 30 minutes.

Cook the Chicken in a preheated non-stick skillet over medium-high heat for 5 to 7 minutes until cooked through.

Warm the Tortillas in a separate skillet or in the microwave for about 15-20 seconds.

Assemble the Wraps by laying a warmed tortilla flat and spreading mayonnaise (if using) in the center, then layering lettuce, carrots, cucumber, cilantro, and green onions.

Add the Chicken evenly across the prepared veggies on the tortillas, leaving some space at the edges.

Roll the Wraps tightly starting from the bottom, folding the sides inward as you go.

Slice each wrap diagonally in half for easy handling and serve with lime wedges.