Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the ground chicken to the skillet and cook 5–6 minutes, breaking it into small pieces with a spatula, until no longer pink.
Stir in the sweet chili sauce, soy sauce, minced garlic, and red pepper flakes; cook 2–3 minutes more, stirring often, until the chicken is cooked through.
Taste and season with black pepper if desired.
Spoon the chicken mixture into butter lettuce leaves, garnish with chopped scallion greens, and serve with lime wedges to squeeze over each wrap.