In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Add the chicken breast, ensuring it's fully coated in the marinade. Cover and let it rest in the refrigerator for at least 30 minutes.

Heat a tablespoon of oil in a large skillet over medium-high heat. Once hot, add the marinated chicken breast, cooking for about 6-7 minutes on each side until golden brown and reaching an internal temperature of 165°F.

While the chicken is cooking, wash and slice your choice of vegetables: shred the lettuce, slice the carrots into thin strips, and chop the bell peppers.

Once the chicken has cooked and rested for a few minutes, slice it into bite-sized strips. On a tortilla, lay down a bed of shredded lettuce, followed by sliced chicken and prepared vegetables. Add optional ingredients if desired, then roll the tortilla tightly.

Cut each wrap in half diagonally and arrange on a plate, showcasing the vibrant colors. Serve and enjoy!