In a medium bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Add the chicken breasts, ensuring they are fully coated. Cover and marinate for at least 30 minutes.

Heat a tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes on each side until golden and internal temperature reaches 165°F.

Prepare fresh vegetables: rinse and chop lettuce, julienne carrots, slice bell peppers, and chop green onions. Arrange on a cutting board.

Lay a tortilla flat and layer with lettuce, sliced chicken, and vegetables. Roll tightly from the bottom up, tucking in the sides.

Slice the wraps in half at a slight diagonal and serve immediately, pairing with sweet potato fries or a light salad.