1. Allow roasted pineapple blend to thaw overnight in refrigerator. Drain and hold cold for service
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
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.
4. After wings are cooked, in a large mixing bowl toss in Katsu sauce until completely coated
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

1. Place 2 oz. shredded romaine in center of 10” whole wheat wrap.
2. Using an 8 oz spoodle to top romaine with sauced boneless wings
3. Using a #16 (2 oz) scoop, add roasted pineapple blend over chicken
4. Fold ends of wrap in towards center, then roll tight to close.
5. Slice on a bias and serve.