Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Season the chicken with salt and pepper, then add to the skillet. Cook for 5–7 minutes on each side, until golden brown and cooked through.

After resting, thinly slice the cooked chicken into strips. Place in a mixing bowl and pour the teriyaki sauce over, tossing to coat evenly.

Prepare your vegetables by shredding carrots and red cabbage, and chopping romaine lettuce. Warm flour tortillas slightly in a skillet or microwave.

On a warm tortilla, optionally spread mayonnaise. Add teriyaki chicken slices followed by carrots, red cabbage, and romaine lettuce. Fold in the sides and roll tightly to create the wrap.

Slice each wrap in half diagonally and serve immediately with extra teriyaki sauce on the side.