In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover the bowl and let marinate in the refrigerator for at least 20 minutes.

Heat a large skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken breasts. Cook for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F. Let rest and slice into bite-sized pieces.

While the chicken is cooking, wash and chop the lettuce, carrots, bell peppers, and green onions into bite-sized pieces. Arrange the chopped vegetables for easy assembly.

Lay a tortilla flat. Start layering with lettuce, chicken, and vegetables. Fold in the sides and roll tightly from the bottom to secure the filling.

Slice the wraps in half diagonally and serve immediately with your favorite dipping sauces.