Crispy Hawaiian Chicken Katsu Wrap Recipe

Crispy Chicken tossed in a made-from-scratch Katsu sauce and wrapped in a whole grain flour tortilla with crispy romaine lettuce and fire roasted pineapple salsa (can serve hot or cold).

Ingredients

Serving Size: 10 Servings

AMOUNT	MAIN INGREDIENTS
37.8 oz. About 60 pieces	Tyson® WM Boneless Wing
10 ea	Whole Wheat tortilla, 10”
20 oz.	Simplot® Flame-Roasted Pineapple & Pepper Blend #034971, thawed
20 oz.	Romaine, shredded

Katsu Sauce

Serving Size: 10 Servings

AMOUNT	MAIN INGREDIENTS
3/4 cu.	Ketchup
1/4 cu.	Worcestershire Sauce - Reduced Sodium
1 oz.	Soy Sauce, low sodium
1 oz.	Dijon Mustard
1 oz.	Apple Cider Vinegar
1 Tbsp.	Sugar
1 Tbsp.	Garlic Powder

Directions

Step 1: Allow roasted pineapple blend to thaw overnight in refrigerator. Drain and hold cold for service.

Step 2: Mix all ingredients for Katsu Sauce thoroughly, and store under refrigeration. *Best if done the day before. Will store for 5 days under refrigeration.

Step 3: Arrange frozen boneless wings in a single layer on parchment lined sheet pan and cook at 350°F for 10-13 minutes - to an internal temperature of 165°F.

Step 4: After wings are cooked, in a large mixing bowl toss in Katsu sauce until completely coated.

Step 5: Hold the sauced heated boneless wings in a vented hot box at 145°F until ready to build wraps. (If serving wraps cold: chill, cover and hold under refrigeration until ready to build wraps – up to 1 day).

To Build Wrap

Step 1: Place 2 oz. shredded romaine in center of 10” whole wheat wrap.

Step 2: Using an 8 oz spoodle to top romaine with sauced boneless wings.

Step 3: Using a #16 (2 oz) scoop, add roasted pineapple blend over chicken.

Step 4: Fold ends of wrap in towards center, then roll tight to close.

Step 5: Slice on a bias and serve.