In a medium bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil to create a flavorful marinade. Add the chicken breasts, ensuring they're completely coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes.

Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Once hot, remove the chicken from the marinade and place it in the skillet. Cook the chicken for about 6-7 minutes per side, or until golden brown and fully cooked, with an internal temperature of 165°F.

As the chicken is cooking, wash and chop your fresh vegetables. Slice the lettuce, julienne the carrots, and chop the bell peppers and green onions. Arrange the veggies on a cutting board.

Lay a tortilla flat on a clean surface. Start by adding a layer of shredded lettuce followed by sliced chicken. Pile on the colorful veggies you prepared; feel free to mix and match according to your preference. Carefully roll the tortilla tightly from one end to the other, enclosing the filling completely.

Once assembled, cut the wrap in half for easy handling and serve immediately. These Teriyaki Chicken Wraps are best enjoyed fresh.