Slice the chicken breasts into thin strips. Heat a non-stick skillet over medium-high heat and add oil. Cook the chicken for 5-7 minutes until golden brown.

Pour in the teriyaki sauce, coat the chicken, and let it simmer for 2-3 minutes until thickened.

Wash and slice mixed vegetables into bite-sized pieces. Toss lightly with salt.

Warm the tortillas in a skillet or microwave until pliable.

Assemble each wrap with chicken mixture and vegetables. Top with green onions and sesame seeds.

Fold in the sides of the tortilla and roll tightly. Cut in half to serve.

Serve with extra teriyaki sauce and Sriracha or spicy mayo on the side.