In a mixing bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil to create a marinade. Add the chicken breasts, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes.

Heat a large skillet over medium-high heat and add oil. Cook the marinated chicken for about 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Set aside.

Wash and chop vegetables into thin strips. Set aside on a plate.

Lay a tortilla flat, layer with lettuce, add cooked chicken slices, and pile on chopped vegetables. Optional: add avocado or extra sauce.

Fold the sides of the tortilla over the filling and roll it away from you. Cut in half diagonally if desired. Serve immediately.