Cut chicken into bite-size pieces and cover with teriyaki sauce. Marinate in refrigerator for 2 to 3hours. Stir-fry chicken on high until done, with 1/4 cup green onions. Set aside. Stir-fry separately the carrots, celery, bell peppers and green onions. To heat tortillas, wrap in aluminum foil and heat in oven at 325 degrees for about 15 minutes. Remove from oven; keep warm. For each serving, brush each tortilla with teriyaki sauce. Place chicken, carrots, celery, bell peppers and green onions on tortilla and wrap.