Marinate the chicken by mixing teriyaki sauce, sesame oil, garlic, and ginger in a bowl. Add chicken breasts and let sit for 15 minutes.

Cook the marinated chicken in a preheated nonstick skillet over medium heat for 5–7 minutes on each side until cooked through.

Remove chicken and allow to rest for 5 minutes before slicing into thin strips.

Warm the tortillas in the skillet for 20 seconds on each side or microwave them for 20 seconds.

Lay each tortilla flat and layer with lettuce, carrots, green onions, and chicken strips.

Sprinkle sesame seeds over the fillings, then roll the wraps tightly from the bottom.

Slice each wrap in half diagonally before serving.