Place the chicken breasts in a bowl and season with salt, pepper, garlic powder, and ground ginger. Make sure the chicken is coated evenly with the seasonings.

In a separate bowl, mix together the sweet chili sauce and soy sauce. Pour half of this mixture over the seasoned chicken, ensuring it's well-coated. Let the chicken marinate for at least 30 minutes in the refrigerator.

Heat the olive oil in a large skillet over medium heat. Add the marinated chicken to the skillet, cooking for 6-7 minutes on each side until fully cooked through and no longer pink in the center. The chicken should reach an internal temperature of 165°F (75°C).

Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

While the chicken is resting, prepare your tortillas. Warm them in a microwave or a dry skillet for a few seconds until they're pliable.

To assemble the wraps, lay a tortilla flat on a clean surface. In the center, add a handful of shredded lettuce, a few slices of chicken, some shredded carrots, diced cucumbers, and a sprinkle of chopped cilantro if using.

Drizzle the remaining sweet chili sauce over the fillings for extra flavor.

Fold in the sides of the tortilla, then roll it up tightly from the bottom to encase all the ingredients securely.

Repeat the assembly process for the remaining tortillas and fillings.

Cut each wrap in half diagonally for easier eating and serve immediately with lime wedges on the side.