In a bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Add chicken breasts, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 20 minutes.

Heat a skillet over medium-high heat and add a bit of oil. Cook marinated chicken for 6–7 minutes on each side until golden-brown and fully cooked (internal temp 165°F). Transfer to a cutting board to rest before slicing.

Slice lettuce, carrots, bell peppers, and green onions into bite-sized pieces while chicken is cooking.

Lay a tortilla flat and layer with lettuce, sliced chicken, and chopped veggies. Roll tightly to secure fillings.

Cut wraps in half for easy serving. Enjoy immediately or store components separately for later.