In a bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil. Whisk until well mixed.

Place chicken in bowl or zip-top bag and coat evenly with marinade. Let marinate for at least 30 minutes or overnight for best flavor.

Heat skillet over medium-high heat and add a splash of oil. Add marinated chicken and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).

Let chicken rest for 5 minutes, then slice against the grain into strips.

While chicken cooks, wash and chop lettuce, carrots, bell peppers, and green onions.

Warm tortillas in a dry skillet for 15-20 seconds on each side to make them more pliable.

Lay tortilla flat on clean surface. Place shredded lettuce in center, followed by sliced chicken, carrots, bell peppers, and green onions.

Fold the sides of tortilla inwards, then roll from bottom up to secure all fillings inside.

Serve immediately or wrap in parchment paper for easy handling.