Slice the chicken breasts into thin strips and place them into a large bowl. Add olive oil, garlic powder, paprika, onion powder, salt, black pepper, and chili flakes. Toss well until the chicken is evenly coated with the seasoning mixture. Let the chicken rest for 10 minutes to absorb the flavors.

Step 2

Heat a large skillet over medium heat. Add the seasoned chicken in a single layer. Cook for 4 to 5 minutes without stirring too much so the chicken develops a golden brown crust. Flip the chicken and cook for another 3 to 4 minutes until fully cooked and lightly crispy around the edges.

Pour the sweet chili sauce, soy sauce, and honey into the skillet with the cooked chicken. Stir well so the sauce coats all the chicken pieces evenly. Let the sauce simmer for 1 to 2 minutes until slightly thickened and sticky.

In a small bowl, mix together the mayonnaise, sriracha, and lime juice until smooth and creamy. Set the sauce aside.

Warm the tortillas slightly so they become soft and flexible. Lay them flat on a clean surface. Add shredded lettuce, cabbage, carrots, cheddar cheese, and green onions evenly onto each tortilla.

Top the vegetables with the warm sweet chili chicken mixture. Drizzle the creamy sriracha sauce over the chicken filling.

Fold the sides of each tortilla inward. Roll the tortillas tightly from the bottom upward to create secure wraps. Make sure the filling stays tightly packed inside.

Place the wraps seam-side down into a clean heated skillet over medium heat. Toast for 2 to 3 minutes per side until golden brown and crispy. Press lightly with a spatula while cooking.

Remove the wraps from the skillet and let them rest for 1 minute before slicing. Cut each wrap diagonally in half and serve warm with extra sauce if desired.