In a mixing bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil to create a marinade. Add chicken, coat, cover, and let marinate in the refrigerator for at least 30 minutes (up to 2 hours for deeper flavor).

Heat a skillet over medium-high heat. Add oil, then place marinated chicken in the skillet. Cook for about 6-7 minutes per side until golden brown and reaches an internal temperature of 165°F.

While chicken cooks, wash and chop fresh vegetables: slice lettuce, carrots, and bell peppers, and chop green onions. Organize the veggies for easy assembly.

Once cooked, let chicken cool slightly. Lay a tortilla flat and layer with lettuce, sliced chicken, and prepared vegetables. Add extra ingredients if desired before rolling tightly.

Cut wrapped tortilla in half diagonally and serve. Best enjoyed fresh, optionally with sweet potato fries or a light salad.