# What You'll Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts
02 - 1/4 cup teriyaki sauce
03 - 2 tablespoons soy sauce
04 - 1 tablespoon honey
05 - 1 tablespoon sesame oil
→ Wrap Components
06 - 4 large flour tortillas
07 - 1 cup shredded romaine lettuce
08 - 1/2 cup shredded carrots
09 - 1/2 cup sliced bell peppers
10 - 1/4 cup chopped green onions
→ Optional Add-ons
11 - 1 avocado, sliced
12 - 1/4 cup pickled ginger
13 - 1/3 cup shelled edamame
14 - 1 tablespoon sesame seeds
15 - Spicy mayo or sriracha, to taste
# Directions:
01 - Combine teriyaki sauce, soy sauce, honey, and sesame oil in a bowl. Add chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours for enhanced flavor.
02 - Heat a skillet over medium-high heat and add a small amount of oil if necessary. Remove chicken from marinade, allowing excess to drip off. Grill chicken for 6–7 minutes per side until golden and fully cooked, reaching an internal temperature of 165°F (75°C).
03 - Transfer chicken to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain.
04 - Wash and shred lettuce and carrots, slice bell peppers, and chop green onions. Prepare any optional ingredients such as avocado, pickled ginger, edamame, and sesame seeds as desired.
05 - Gently warm the tortillas in a dry skillet or microwave for 10 to 20 seconds until pliable.
06 - Place a tortilla flat on a surface. Layer shredded lettuce, carrots, bell peppers, green onions, and sliced chicken evenly. Add optional ingredients if desired.
07 - Fold in the tortilla sides and roll tightly from the bottom. Slice in half if preferred and serve immediately.
