# What You'll Need:
→ Chicken Marinade
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
# Step-by-Step Guide:
01 - Whisk teriyaki sauce, soy sauce, honey, and sesame oil together in a bowl. Add chicken breasts, coating thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
02 - Heat a skillet over medium-high heat and add oil if necessary. Remove chicken from marinade, allowing excess to drip off. Sear chicken for 6 to 7 minutes per side until golden and internal temperature reaches 165°F (75°C).
03 - Transfer chicken to a cutting board, let rest for 5 minutes, then slice thinly.
04 - Wash and shred 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 for 10 to 20 seconds to increase pliability.
06 - Lay a tortilla flat and 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 desired.
07 - Fold in the sides and roll the tortilla tightly from the bottom. Slice in half if preferred and serve immediately.
