Place the oil in a large, non-stick skillet set over medium-high heat. When hot, add the onion, bell pepper, carrot and ginger and cook, stirring, 2 minutes. Mix in the snap peas and cook 1 minute more. Add the sweet chili sauce and juice and bring to a simmer. Mix in the shrimp and heat through 1 minute. Spoon the mixture into a serving bowl and place on the table along with the tortillas, lettuce and cilantro or green onion. Allow diners to fill, roll and make their own wraps. Serve with extra sweet chili sauce for dipping.
Note: Mildly spicy Thai-style sweet chili sauce is sold in bottles in the Asian foods aisle.