In a mixing bowl, combine the teriyaki sauce with a pinch of salt and pepper to create a flavorful marinade. Cut the chicken breasts into strips and coat them well in the marinade. Let the chicken sit in the refrigerator for 30 minutes to 2 hours.

Heat a skillet over medium-high heat and add a drizzle of vegetable oil. Once hot, add the marinated chicken strips in a single layer. Sear for 5-7 minutes on each side until golden brown and fully cooked.

Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for about 5 minutes. Slice the chicken into bite-sized strips.

Take your flour tortillas and lay them flat. Layer shredded lettuce, sliced chicken, shredded carrots, cucumber, and finely chopped green onions. Sprinkle sesame seeds on top if using.

Fold in the sides of the tortilla and roll it up tightly from the bottom. Slice each wrap in half and serve with an extra drizzle of teriyaki sauce.