In a medium bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil. Whisk until blended. Add chicken breasts, ensuring they are coated evenly with the marinade. Cover the bowl with plastic wrap and let it marinate at room temperature for at least 15 minutes, or refrigerate for up to an hour for deeper flavor absorption.

Heat a large skillet over medium-high heat and add a splash of oil to prevent sticking. Once the oil shimmers, add the marinated chicken to the skillet. Sear each side for 6-7 minutes until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Remove from heat and let it rest for a few minutes before slicing.

While the chicken cooks, rinse and chop your choice of vegetables. Slice lettuce, julienne carrots, and thinly slice bell peppers and green onions. Set the chopped vegetables aside on a large platter, ready to assemble your wraps.

Lay out a tortilla on a clean surface. Start by adding a generous layer of lettuce, followed by sliced chicken and your prepared vegetables. Wrap the tortilla tightly around the fillings, folding in the sides, then slice in half.