# Components:
→ 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
→ Wraps
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 - Whisk teriyaki sauce, soy sauce, honey, and sesame oil in a bowl. Add chicken breasts, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
02 - Heat a skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken 6 to 7 minutes per side until golden and internal temperature reaches 165°F.
03 - Transfer chicken to a cutting board and let rest for 5 minutes before slicing thinly.
04 - Wash and shred lettuce and carrots. Slice bell peppers and chop green onions. Prepare optional add-ons if desired.
05 - Heat tortillas briefly in a dry skillet or microwave for 10 to 20 seconds until pliable.
06 - Lay tortilla flat and layer with lettuce, carrots, bell peppers, green onions, and sliced chicken. Add avocado, pickled ginger, edamame, sesame seeds, or spicy mayo if desired.
07 - Fold in the sides of the tortilla and roll up tightly from the bottom. Slice in half if preferred and serve immediately.
