In a mixing bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil, stirring until smooth. Place the boneless chicken breasts into the marinade, ensuring they're fully coated. Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator.

Heat a large skillet over medium-high heat and add a splash of oil. Once shimmering, place the chicken in the skillet. Cook for 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F.

While the chicken is cooking, wash and chop your choice of vegetables, including lettuce, bell peppers, green onions, and carrots into bite-sized pieces.

Once the chicken is cooked and slightly cooled, slice it into strips. Lay a tortilla flat, add a layer of shredded lettuce, followed by sliced chicken and chopped vegetables.

Roll the tortilla tightly, securing all fillings inside. Slice in half if desired, and serve immediately. Drizzle with additional teriyaki sauce for extra flavor.