Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Season two boneless skinless chicken breasts lightly with salt and pepper, and cook for 5–7 minutes on each side until golden brown and reaches an internal temperature of 165°F. Remove and let rest for 5 minutes before slicing.

Thinly slice the rested chicken into bite-sized pieces, and transfer to a bowl. Pour in about 1/4 cup of teriyaki sauce, tossing gently to coat the chicken evenly.

Shred a medium carrot and about a cup of red cabbage, and chop 1 cup of romaine lettuce. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side.

Lay a warm tortilla flat, optionally spread a thin layer of mayonnaise. Add a portion of teriyaki chicken, followed by shredded carrots, cabbage, and romaine lettuce. Fold the sides and roll tightly.

Slice each wrap in half diagonally for easier handling. Serve immediately with extra teriyaki sauce on the side or refrigerate for later.