Start by slicing the chicken breasts into thin strips for quicker cooking.

In a large skillet, heat a tablespoon of oil over medium heat. Add the chicken strips and cook for about 5-7 minutes or until they are golden brown and fully cooked through.

Pour in the teriyaki sauce, tossing it with the chicken until everything is well coated. Let it simmer for another 2-3 minutes to allow the flavors to meld together.

If desired, warm the tortillas in a separate skillet or microwave for a few seconds to make them more pliable.

On each tortilla, start with a layer of shredded lettuce, followed by the cooked teriyaki chicken. Add a handful of mixed vegetables and top with sliced green onions.

Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top, ensuring all the fillings are tucked inside.

Cut the wraps in half diagonally for a professional touch and arrange them on a platter.

Drizzle extra teriyaki sauce over the top, and sprinkle sesame seeds or add slices of avocado for added flavor.