In a medium-sized bowl, mix together teriyaki sauce, soy sauce, honey, and sesame oil. Cut chicken into bite-sized pieces and add to the marinade. Let marinate for at least 30 minutes.

Heat a tablespoon of oil in a skillet over medium-high heat. Add marinated chicken pieces in a single layer and cook for about 6-7 minutes on each side until cooked through.

While the chicken is cooking, wash and chop the fresh vegetables. Slice the lettuce, julienne the carrots, and cut the bell peppers into thin strips.

Take a tortilla and lay it flat. Layer with lettuce, cooked chicken, and prepared vegetables. Add optional ingredients as desired.

Roll the tortilla tightly around the filling, seam-side down. Slice in half diagonally, and serve fresh or as packed lunch.