In a medium bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil, mixing until well blended. Add the chicken breast, ensuring it's fully coated. Cover the bowl with plastic wrap and let it marinate for at least 15 minutes at room temperature, or longer for deeper flavor.

Heat a large skillet over medium-high heat and add a splash of oil. Once hot, carefully place the marinated chicken in the skillet. Cook for about 6-7 minutes on each side, or until golden brown and has an internal temperature of 165°F. Remove from heat and allow it to rest before slicing into strips.

While the chicken is cooking, wash and chop your fresh vegetables. Slice the lettuce, carrots, bell peppers, and green onions into thin strips.

Lay a tortilla flat on a clean surface. Begin by adding a generous handful of lettuce, followed by sliced chicken, and sprinkle the chopped carrots, bell peppers, and green onions on top. Roll the tortilla tightly, tucking in the sides to create a secure wrap.

Once the wraps are assembled, serve them immediately while fresh. For meal prep, wrap the assembled wraps in foil.