In a large bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil until well mixed. Add the chicken breast, ensuring it's fully coated in the marinade. Cover and refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat and drizzle in a tablespoon of oil. Add the marinated chicken breasts. Cook for 6-7 minutes on each side until golden brown and reach an internal temperature of 165°F. Remove and let rest.

While the chicken is cooking, wash and chop your fresh vegetables. Slice lettuce, carrots, bell peppers, and green onions into thin strips.

Lay a tortilla flat on a surface. Add a layer of crisp lettuce, place sliced chicken on top, followed by chopped vegetables and any optional add-ins. Roll tightly to secure the wrap.

Slice the wrap in half diagonally and serve immediately. Enjoy your Teriyaki Chicken Wraps fresh, optionally with sides like sweet potato fries or cucumber salad.