In a medium mixing bowl, combine the cooked chicken breast and sweet chili sauce until chicken is fully coated.

In a small separate bowl, whisk together the Greek yogurt, lime juice, salt, and pepper to create a base dressing.

Warm the flour tortillas slightly in a dry skillet over medium heat for 30 seconds per side to increase pliability.

Lay each tortilla flat on a clean work surface and spread a thin layer of the yogurt dressing across the center third.

Distribute the shredded lettuce, carrots, and red onions equally across the dressing layer on the tortillas.

Place equal portions of the sweet chili chicken mixture on top of the vegetables.

Fold the left and right sides of the tortilla inward by 2 inches, then roll tightly from the bottom to the top to form a secure wrap.

Slice the wraps diagonally and serve immediately or wrap in parchment paper for meal storage.