Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Season chicken breasts with salt and pepper, then place them in the skillet. Cook for 5–7 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove and let rest for 5 minutes.

Slice the chicken into thin strips. In a mixing bowl, add the chicken and drizzle in teriyaki sauce. Toss until evenly coated.

Prepare veggies by shredding the carrots and red cabbage and chopping the romaine lettuce. Warm tortillas in microwave for about 10-15 seconds.

Lay a warmed tortilla flat. Spread a thin layer of mayonnaise or Greek yogurt if using. Layer on teriyaki chicken, shredded carrots, cabbage, and romaine lettuce. Fold sides in and roll tightly.

Slice the wrap in half and serve immediately with extra teriyaki sauce on the side for dipping.