Recipe courtesy of Joey Altman
Chicken Teriyaki Wrap
- Level: Easy
- Yield: 1 serving
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
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
Directions
- 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.