Teriyaki chicken roll in pita bread

Ingredients:

Chicken in teriyaki marinade:

• 2 boneless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup mirin sauce (rice wine)
• 1 tbsp. sugar
• 1 chopped clove of garlic
• 1 tbsp. chopped ginger
• 1 head shredded romaine lettuce
• Julienned vegetables (carrots, zucchini, peppers and/or green onions)
• Soy-ginger aioli (see recipe below)
• Pita for burritos with or without additives
• Small strips of pineapple

Soy-ginger aioli sauce:

• 2 egg yolks
• 1 teaspoon lemon juice
• 1 teaspoon rice wine vinegar
• 1 tbsp soy sauce
• 1 teaspoon chopped ginger
• 1/2 tsp minced garlic
• 1/2 tsp Japanese seven-spice blend (Shichimi Togarashi)
• 1 cup vegetable oil
• 1/4 cup toasted sesame oil
• 1/2 tsp salt

Preparation:

1. Place the chicken in a shallow dish, skin side up, in a single layer. Mix the soy sauce, mirin, sugar, garlic, and ginger. Pour this mixture over the chicken. Marinate in the refrigerator, turning twice, for 30 minutes to 1 hour.
   
   Preheat the grill. Remove the chicken from the marinade. Place it on the grill and grill, basting it with the marinade, for about 12-15 minutes, turning once. Let it cool and slice into thin strips.
2. Dress the lettuce and chopped vegetables with aioli and place on the bottom third of the tortilla. Top with sliced ​​chicken and pineapple. Fold the edges in and roll up like a burrito. Take a bite and smile!
   
   Soy-ginger aioli: Place the egg yolks, juice, vinegar, soy sauce, ginger, garlic, and chili powder in a blender and blend on medium speed. While blending, slowly pour in the vegetable oil, then the sesame oil. Season with salt to taste.