# 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
→ 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
# Method:
01 - Combine teriyaki sauce, soy sauce, honey, and sesame oil in a bowl. Add chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours to enhance flavor.
02 - Preheat a skillet over medium-high heat. Lightly oil if necessary. Remove chicken from marinade, letting excess drip off. Cook for 6 to 7 minutes per side until golden and cooked through, reaching an internal temperature of 165°F.
03 - Transfer chicken to a cutting board and allow it to rest for 5 minutes. Slice thinly for wrapping.
04 - While the chicken rests, wash and shred the romaine lettuce and carrots, slice bell peppers, and chop green onions. Prepare any optional additions as desired.
05 - Gently warm tortillas in a dry skillet or microwave for 10 to 20 seconds to increase pliability.
06 - Lay a warm tortilla flat. Layer with lettuce, carrots, bell peppers, green onions, and sliced chicken. Add optional ingredients such as avocado, pickled ginger, edamame, sesame seeds, or spicy mayo if preferred.
07 - Fold in the sides of the tortilla and roll tightly from the bottom. Slice in half if desired and serve immediately.
