- Marinate chicken in ¾ cup teriyaki sauce and oil in large plastic food storage bag for 2 hours in refrigerator, turning bag over once.
- In bowl, gradually blend remaining 4 tablespoons teriyaki sauce and honey, one tablespoon at a time, into cream cheese. Refrigerate.
- Grill or broil chicken, 4 inches away from heat source, 6 to 7 minutes on each side, or until cooked. Let chicken stand 10 minutes; cut lengthwise into ½ -inch wide strips.
- Spread one side of each tortilla with 2 tablespoons teriyaki-honey mixture. Top with desired fillings and chicken. Roll up tortilla tightly, jelly-roll fashion. Cut each roll crosswise into 4 equal pieces and insert with toothpicks to keep pieces in a circle.
*May substitute Kikkoman® Gluten-Free Teriyaki Marinade & Sauce.