# Steps:
01 - Place chicken breasts in a bowl and season evenly with garlic powder, ground ginger, salt, and pepper. Toss well to coat all surfaces.
02 - Whisk together sweet chili sauce and soy sauce in a separate bowl. Pour half over the seasoned chicken, reserving the remaining sauce for serving. Cover and refrigerate for at least 30 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook for 6–7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
04 - Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into thin strips across the grain for maximum tenderness.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 20 seconds until warm and pliable.
06 - Layer each tortilla with shredded lettuce, sliced chicken, carrots, cucumbers, and cilantro. Drizzle with reserved sweet chili sauce.
07 - Fold in both sides of the tortilla, then roll tightly from bottom to top to enclose filling. Slice diagonally in half and serve with lime wedges.
