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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).
Ingredients
SERVES: 10
| 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. | Ketchup |
| ¼ 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
- Allow roasted pineapple blend to thaw overnight in refrigerator. Drain and hold cold for service
- Mix all ingredients for Katsu Sauce thoroughly, and store under refrigeration. *Best if done the day before. Will store for 5 days under refrigeration
- 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.
- After wings are cooked, in a large mixing bowl toss in Katsu sauce until completely coated
- 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
- Place 2 oz. shredded romaine in center of 10” whole wheat wrap.
- Using an 8 oz spoodle to top romaine with sauced boneless wings
- Using a #16 (2 oz) scoop, add roasted pineapple blend over chicken
- Fold ends of wrap in towards center, then roll tight to close.
- Slice on a bias and serve.
Application Uses
SEGMENT
K-12 Schools
