Chicken Teriyaki Wrap

Total Time:
1 hr 5 min
20 min
30 min
15 min

1 serving

  • Chicken Teriyaki:
  • 2 boneless chicken breasts
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1 tablespoon sugar
  • 1 garlic clove, chopped
  • 1 tablespoon minced ginger
  • 1 heart of romaine, chiffonade
  • Julienne vegetables (carrots, zucchini, peppers, and/or scallions)
  • Soy-Ginger Aioli, recipe follows
  • Burrito size tortilla, flavored or unflavored
  • Small strips pineapple
  • Soy-Ginger Aioli:
  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon finely minced ginger
  • 1/2 teaspoon finely minced garlic
  • 1/2 teaspoon Japanese chile powder
  • 1 cup vegetable oil
  • 1/4 cup toasted sesame oil
  • 1/2 teaspoon salt
Chicken Teriyaki:
  • Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, mirin, sugar, garlic, and ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 30 minutes to 1 hour. Heat grill. Remove chicken from marinade. Place on grill, and cook, basting with marinade, about 12 to 15 minutes, turning once. Let cool and slice in thin strips.

  • Dress the romaine and julienne vegetables with the aioli and place on the bottom 1/3 of the tortilla. Top with the sliced chicken and the pineapple. Fold over the edges and snuggly roll up your burrito, dig in and smile!

Soy-Ginger Aioli:
  • Place the yolks, juice, vinegar, soy sauce, ginger, garlic, and chile powder in a blender on medium speed. While blending, drizzle in the vegetable oil and then the sesame oil. Season, to taste, with the salt.

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