# Components:
→ 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 sliced avocado
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 - Combine teriyaki sauce, soy sauce, honey, and sesame oil in a bowl. Add chicken breasts and turn to coat evenly. Cover and refrigerate for 30 minutes to 4 hours.
02 - Heat a skillet over medium-high heat with a small amount of oil if necessary. Remove chicken from marinade, letting excess drip off. Cook 6 to 7 minutes per side until browned and internal temperature reaches 165°F.
03 - Transfer chicken to a cutting board and let rest for 5 minutes. Slice thinly before assembling.
04 - Wash and shred romaine lettuce and carrots. Slice bell peppers and chop green onions. Prepare any 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 each tortilla flat and layer with lettuce, carrots, bell peppers, green onions, and sliced chicken. Add optional ingredients if preferred.
07 - Fold in the sides and roll the wrap tightly from the bottom. Slice in half if desired and serve immediately.
