In a large bowl, combine the sweet chili sauce, soy sauce, lime juice, and a pinch of salt and pepper. Add the thinly sliced chicken breasts and toss until well coated. Marinate for at least 15 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add marinated chicken slices in a single layer and cook for 5-7 minutes until golden brown and cooked through.

In the same skillet, add the sliced red bell pepper and shredded carrot. Sauté for 3-4 minutes until tender yet slightly crisp.

Warm each flour tortilla in a dry skillet over medium heat for about 15 seconds on each side until pliable.

Lay each warmed tortilla flat, add a portion of the cooked chicken, and top with sautéed bell peppers and carrots, shredded lettuce, and chopped cilantro.

Fold in the sides of each tortilla and roll from the bottom to enclose the filling tightly.

Serve immediately and offer extra sweet chili sauce on the side for dipping.