1. In a medium bowl, whisk together the sweet chili sauce, mayonnaise or Greek yogurt, lime juice, soy sauce, and minced garlic until smooth and well combined. Taste and adjust seasoning as needed.

2. Add the cooked shredded chicken to the bowl and toss until every piece is well coated in the sweet chili sauce mixture. Season with a pinch of salt and black pepper if needed.

3. If you prefer warm wraps, heat the neutral oil in a skillet over medium heat and warm the sauced chicken for 2–3 minutes, stirring occasionally, just until heated through. Remove from heat.

4. Prepare the vegetables by shredding the lettuce, grating the carrots, and thinly slicing the red bell pepper, cucumber, cilantro, and green onions. Set them out in small bowls for easy assembly.

5. Warm the flour tortillas in a dry skillet or in the microwave for 10–15 seconds until soft and pliable so they roll without cracking.

6. Lay one warm tortilla on a flat surface. Add a line of shredded lettuce down the center, leaving space at the edges. Spoon a generous portion of sweet chili chicken on top of the lettuce.

7. Layer on shredded carrots, red bell pepper, cucumber, cilantro, and green onions over the chicken. Sprinkle with crushed peanuts or cashews if using for extra crunch.

8. Fold the sides of the tortilla inward over the filling, then roll from the bottom up tightly to form a wrap, keeping the filling tucked in as you roll. Place seam-side down.

9. Repeat the assembly process with the remaining tortillas and filling until all wraps are made.

10. Slice each wrap in half on a diagonal for serving, or cut into smaller pieces if serving as appetizers or for lunch boxes. Serve immediately, or chill briefly for easier slicing and packing.