# 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 and turn to coat evenly. Cover and refrigerate to marinate for a minimum of 30 minutes.
02 - Heat a skillet over medium-high heat, lightly oiling if necessary. Remove chicken from marinade, allowing excess to drip off. Cook for 6 to 7 minutes per side until golden and an internal temperature of 165°F (75°C) is reached.
03 - Transfer chicken to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
04 - Wash and shred romaine lettuce and carrots. Slice bell peppers and chop green onions. Prepare optional add-ons as desired.
05 - Gently warm tortillas in a dry skillet or microwave 10 to 20 seconds to enhance pliability.
06 - Lay each tortilla flat and layer with lettuce, carrots, bell peppers, green onions, and sliced chicken. Add optional avocado, pickled ginger, edamame, sesame seeds, and spicy mayo if preferred.
07 - Fold the tortilla sides inward and roll tightly from the bottom. Slice in half if desired and serve immediately.
