In a mixing bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil to create a flavorful marinade. Add the chicken, ensuring each piece is well-coated. Cover the bowl and allow the chicken to marinate for at least 30 minutes in the refrigerator.

Heat a large skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken and cook for about 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F.

While the chicken cooks, rinse and chop the lettuce, carrots, bell peppers, and green onions into bite-sized pieces.

After cooking, remove the chicken from the skillet and let it rest for a few minutes before slicing.

To assemble, lay a tortilla flat, then layer with lettuce, sliced chicken, carrots, bell peppers, and green onions. Fold the sides of the tortilla in and roll tightly from the bottom up.

Slice the wrap in half diagonally and serve with optional sides like sweet potato fries.