Crispy Hawaiian Chicken Katsu Wrap

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)

Crispy Hawaiian Chicken Katsu Wrap

Crispy Hawaiian Chicken Katsu Wrap.png




37.8 oz. About 60 pieces

Tyson® WM Boneless Wing, 10000051698

10 ea

Whole Wheat tortilla, 10”

20 oz.

Simplot® Flame-Roasted Pineapple & Pepper Blend #034971, thawed

20 oz.

Romaine, shredded

Katsu Sauce

3/4 cu.


¼ cu.

Worcestershire Sauce, Reduced Sodium

1 oz.

Soy Sauce, low sodium

1 oz.

Dijon Mustard

1 oz.

Apple Cider Vinegar

1 Tbsp.


1 Tbsp.

Garlic Powder

Show ingredients


  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.


Image of the Crispy Hawaiian Chicken Katsu Wrap nutrition facts.Image of Crispy Hawaiian Chicken Katsu Wrap allergens.

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