In a medium bowl, whisk together the teriyaki sauce, sesame oil, minced garlic, and grated ginger until well combined. Add the chicken breasts and let marinate for 15 minutes.

Heat a nonstick skillet over medium heat and cook the marinated chicken for 5–7 minutes on each side until thoroughly cooked and golden-brown.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice into thin strips.

Warm the tortilla wraps in a dry skillet over low heat for 20 seconds per side or microwave for 20 seconds until pliable.

Assemble the wraps by layering shredded lettuce, julienned carrots, sliced green onions, and the sliced chicken on each tortilla.

Sprinkle sesame seeds over the filling in each wrap for extra crunch.

Fold in the sides of each tortilla and roll tightly from the bottom up to secure the fillings.

Slice each wrap diagonally and serve fresh and warm, with a dipping sauce if desired.