# List of ingredients:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 0.25 cup teriyaki sauce
03 - 2 tbsp soy sauce
04 - 1 tbsp honey
05 - 1 tbsp sesame oil
→ Wraps
06 - 4 large flour tortillas
07 - 1 cup shredded romaine lettuce
08 - 0.5 cup shredded carrots
09 - 0.5 cup sliced bell peppers
10 - 0.25 cup chopped green onions
→ Optional Add-ons
11 - 1 avocado, sliced
12 - 0.25 cup pickled ginger
13 - 0.33 cup shelled edamame
14 - 1 tbsp sesame seeds
15 - Spicy mayo or sriracha, to taste
# How to make it:
01 - Combine teriyaki sauce, soy sauce, honey, and sesame oil in a bowl. Add chicken breasts and turn to coat. Cover and refrigerate for at least 30 minutes.
02 - Heat a skillet over medium-high heat with a small amount of oil if needed. Remove chicken from marinade and cook for 6 to 7 minutes per side until golden and internal temperature reaches 165°F.
03 - Transfer chicken to a cutting board, 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 until pliable.
06 - Lay a 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 desired.
07 - Fold in the sides of the tortilla and roll up tightly from the bottom. Slice in half if preferred and serve immediately.
