I sometimes make honey teriyaki chicken wraps...
Heat a nonstick pan over medium heat on the stove and add enough boneless, skinless chicken tenderloins (the kind you can put in a pan without thawing) to almost cover the bottom of the pan in a single layer. Drizzle in a tiny bit of oil to make sure they don't stick, since nonstick isn't always nonstick. After a few minutes, when they're starting to cook on just the outside, add teriyaki sauce (not glaze) to coat the bottom of the pan. Squirt in a decent amount of honey... say, half as much honey as teriyaki sauce. You can cover the pan now and let them cook, or you can add some other stuff first... freshly ground black pepper, cayenne, thinly sliced onions, a pinch of thyme, or whatever. I add corn sometimes because I'm probably insane.
After a few minutes of cooking with the cover on (check to make sure the liquid doesn't somehow escape the cover, which would leave the pan to dry up and allow the chicken to scorch), the chicken strips should be about done. Chop them with a spatula to make sure they're cooked all the way through (and to make them easier to eat). Sprinkle on a bit of flour and stir quickly. This will help thicken the remaining liquid so it doesn't leak out of the tortilla when you take a bite.
Serve warm on tortillas with anything else you want to add... fresh baby spinach, shredded cheese, chopped tomatoes, etc.