Preparation Steps

• In a medium bowl, whisk together teriyaki sauce, sesame oil, minced garlic, and grated ginger until combined. Add chicken and coat well. Let marinate for 15 minutes.
• Heat a nonstick skillet over medium heat. Add marinated chicken and cook for 5–7 minutes on each side until fully cooked and caramelized.
• Remove chicken from skillet and let rest for 5 minutes, then slice into thin strips.
• Warm tortilla wraps in a dry skillet or microwave for about 20 seconds until pliable.
• Lay each wrap flat, add shredded lettuce, julienned carrots, and sliced green onions in the center, topped with sliced chicken.
• Sprinkle sesame seeds on top, fold in sides, and roll tightly to secure the filling.
• Slice each wrap diagonally and serve fresh and warm.