Prepare the marinade by mixing sweet chili sauce, soy sauce, rice vinegar, garlic, and ginger.
Cut the chicken breast into bite-sized pieces, then add it to the marinade.
Let the chicken marinate for at least 30 minutes, or up to 2 hours if time permits.
Heat a skillet over medium-high heat and add a splash of oil.
Add the marinated chicken to the skillet, cooking until browned and cooked through, about 7-10 minutes.
Warm the tortillas in another pan or microwave to make them pliable.
Assemble the wraps by placing cooked chicken, shredded lettuce, diced tomatoes, and cheese on each tortilla.
Roll the tortillas tightly, folding the sides in as you go to enclose the filling.
Cut each wrap in half diagonally and serve immediately.
