In a medium bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil until fully combined. Add the chicken breast or thighs to the marinade and ensure they are generously coated. Cover the bowl and refrigerate for at least 30 minutes.

Heat a non-stick skillet over medium-high heat and add a splash of oil to prevent sticking. Once the oil is shimmering, carefully place the marinated chicken in the skillet. Cook for 6-7 minutes on each side or until the chicken is golden brown and registers an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

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

Lay a tortilla flat on a clean plate. Start with a handful of shredded lettuce at the center, then layer on the sliced teriyaki chicken and a mix of your chopped vegetables. Drizzle extra teriyaki sauce on top if desired. Fold in the sides of the tortilla, then roll it tightly from the bottom up.

Once assembled, you may choose to cut the wrap in half for easier handling. Serve immediately and enjoy your meal.