# 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
# Steps to Follow:
01 - Whisk together teriyaki sauce, soy sauce, honey, and sesame oil in a bowl. Add chicken breasts, ensuring they are coated evenly. Cover and refrigerate for a minimum of 30 minutes or up to 4 hours to infuse flavor.
02 - Preheat a skillet over medium-high heat, adding oil if necessary. Remove chicken from marinade, allowing excess to drip off. Cook for 6 to 7 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C).
03 - Transfer chicken to a cutting board and let it rest for 5 minutes. Slice thinly against the grain to maintain tenderness.
04 - Wash and shred romaine lettuce and carrots. Slice bell peppers and chop green onions. Prepare optional ingredients such as avocado, pickled ginger, edamame, sesame seeds, and desired sauces.
05 - Gently warm tortillas in a dry skillet or microwave for 10 to 20 seconds to enhance pliability.
06 - Place a warmed tortilla flat and layer with lettuce, carrots, bell peppers, green onions, and sliced chicken. Add optional ingredients as preferred.
07 - Fold in the sides of the tortilla and roll from the bottom tightly. Slice in half if desired and serve immediately.
