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).



37.8 oz. About 60 piecesTyson® WM Boneless Wing, 10000051698
10 eaWhole 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
  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.

Application Uses

K-12 Schools

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