1½ pounds skinless, boneless chicken breast halves, cut into thin strips and then diced
8 (10 inch) flour tortillas
1 (10 ounce) bag baby spinach leaves
2 carrots, julienned
¼ cup seedless cucumber, finely chopped
2 avocados, diced
Combine ½ cup of the sweet chili sauce with chicken. Marinate for 20 minutes.
Heat the olive oil in a skillet on medium high heat, and cook and stir the chicken until they are beginning to turn golden and are no longer pink in the middle.
Heat tortillas up on a flat top or in a pan.
Build each wrap one at a time with the chicken, spinach, carrots, cucumbers, and avocado.
Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.