In a mixing bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil, stirring until well blended. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap 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 drizzle of oil to prevent sticking. Once the skillet is hot, carefully place the marinated chicken breasts in the pan. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and registers an internal temperature of 165°F (75°C). Remove from the skillet and let it rest before slicing.

While the chicken is resting, wash and chop your choice of fresh vegetables. Slice the lettuce, bell peppers, and carrots into thin strips for optimal crunch. Keep the green onions fresh and whole.

Lay a tortilla flat on a clean surface, and start layering the ingredients, beginning with lettuce, followed by grilled teriyaki chicken, and topping with prepared vegetables. Add any additional toppings if desired.

Tightly roll the tortilla around the filling, tucking in the edges. Cut the wrap in half, showcasing the vibrant colors inside.

Serve immediately for optimal freshness. Enjoy your delicious Teriyaki Chicken Wrap!