Combine cabbage and carrots in a bowl; set aside.

Melt teriyaki squares in a 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken; cook, stirring occasionally, until chicken is no longer pink in center, 5 to 7 minutes.

Add cashews and green onions; cook and stir until heated through, 1 to 2 minutes.

Place 1/4 of the chicken mixture onto each tortilla; top with cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at an open end, roll up tightly to enclose filling.