Sesame Ginger Chicken Wraps

In a medium bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 tablespoon sesame oil to create the marinade.

Slice 1.5 pounds chicken breasts into thin strips and add to the marinade. Toss to coat evenly and let marinate for 15 minutes while preparing vegetables.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Using tongs, remove chicken from marinade (reserve marinade) and cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned.

Add the reserved marinade to the skillet and cook for 2-3 minutes until the sauce thickens slightly and coats the chicken. Remove from heat.

In a dry skillet over medium heat, toast 2 tablespoons sesame seeds for 2-3 minutes until golden brown, stirring frequently to prevent burning. Set aside.

Warm 4 large flour tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds per side.

To assemble each wrap, place 1/2 cup mixed greens in the center of each tortilla, then top with a quarter of the chicken mixture.

Add sliced red bell pepper, julienned carrots, cucumber, and green onions evenly divided among the wraps.

Sprinkle each wrap with toasted sesame seeds, then fold the bottom up and roll tightly from one side to the other, tucking in the edges as you go.

Cut each wrap in half diagonally and serve immediately.