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

Heat a large skillet over medium-high heat and drizzle with oil. Once hot, add the marinated chicken, searing for about 6–7 minutes on one side. Flip and cook another 6–7 minutes until cooked through.

While chicken is cooking, wash and chop vegetables. Slice the lettuce, julienne carrots, and dice bell peppers. Chop green onions, saving some for garnish.

Once cooked, let the chicken rest for a few minutes, then slice into thin strips. Lay tortilla flat, add lettuce, chicken, and chopped vegetables.

Fold sides of the tortilla over the filling, then roll from the bottom to create a snug wrap. Cut in half diagonally and serve immediately.