By Channel Segment
Crispy Hawaiian Chicken Katsu Wrap Recipe
Ingredients
Serving Size: 10 Servings
- 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
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).
Directions
- Allow roasted pineapple blend to thaw overnight in refrigerator. Drain and hold cold for service.
- 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.
Katsu Sauce
Serving Size: 10 Servings
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
- Mix all ingredients thoroughly, and store under refrigeration. *Best if done the day before. Will store for 5 days under refrigeration.
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