In a mixing bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, water, sesame oil, grated ginger, and minced garlic until smooth. Set aside to thicken.

Heat olive oil in a large skillet over medium-high heat. Add diced chicken breasts and cook for 5-7 minutes until browned and fully cooked.

Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir well and simmer for 2-3 minutes to allow the sauce to thicken.

Rinse and dry your lettuce leaves. Arrange them on a serving platter.

Fill each lettuce leaf with a portion of the teriyaki chicken mixture, about ¼ cup. Top with sesame seeds and sliced green onions.

Serve the wraps immediately, allowing everyone to roll their wraps up and enjoy.