In a mixing bowl, whisk together the teriyaki sauce, sesame oil, minced garlic, and grated ginger until well combined. Add the chicken breasts to the bowl, ensuring they're completely coated in the flavorful marinade. Cover with plastic wrap and let the chicken marinate in the refrigerator for 15 minutes.

Heat a nonstick skillet over medium heat and add the marinated chicken breasts, cooking for about 5-7 minutes on each side. Watch for the chicken to turn golden brown and caramelized, ensuring it's fully cooked through and reaches an internal temperature of 165°F. Once done, remove the chicken from the skillet and place it on a cutting board to rest for 5 minutes.

After resting, carefully slice the chicken breasts into thin strips, ensuring that each piece has a juicy bite of your delectable teriyaki flavor.

To prepare the tortilla wraps, warm them in a dry skillet over low heat or quickly microwave them for about 20 seconds.

Lay each warmed tortilla flat on a clean surface. Begin layering with a generous serving of shredded lettuce followed by the julienned carrot and sliced green onion. Finally, add the sliced teriyaki chicken on top of the fresh veggies.

Sprinkle sesame seeds over the colorful filling of each wrap to enhance both flavor and presentation. Fold in the sides of the tortillas, covering the filling, then roll tightly from the bottom to secure all the ingredients inside your Teriyaki Chicken Wraps.

Once rolled, slice each wrap in half diagonally with a sharp knife for a clean presentation. Arrange the wraps on a plate, showcasing the vibrant colors and inviting aroma. Serve immediately for a fresh, satisfying meal.