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

Heat a tablespoon of oil in a skillet over medium-high heat. Once hot, add the marinated chicken breasts to the skillet, cooking for 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F. Remove the chicken from the skillet and let it rest before slicing.

While the chicken is resting, wash and chop your vegetables. Slice the lettuce, carrots, and bell peppers into bite-sized pieces, and finely chop the green onions.

Lay a tortilla flat and layer with lettuce, slices of cooked chicken, and prepared vegetables. Roll the tortilla tightly from one end to the other, securing the fillings inside.

Serve the wraps fresh and warm, optionally with a side of crispy sweet potato fries or miso soup. Store leftovers in an airtight container, keeping tortillas and fillings separate.