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Katsu Chicken Wrap Recipe

Japanese-inspired · Main course · 35 min total

A crispy panko-crusted chicken cutlet wrapped in a soft tortilla with crunchy slaw and tangy katsu sauce, perfect for a quick and satisfying meal.

Ingredients

• 2 boneless skinless chicken breasts (about 1 lb total)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil, for frying
• 4 large flour tortillas (10-inch)
• 2 cups shredded green cabbage
• 1/2 cup shredded carrots
• 1/4 cup mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup katsu sauce (store-bought or homemade)

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Season with salt and pepper.
2. Set up a breading station: flour in a shallow dish, beaten eggs in another, and panko mixed with a pinch of salt and pepper in a third.
3. Dredge each chicken breast in flour, shaking off excess. Dip into egg, then coat with panko, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a paper towel-lined plate.
5. In a bowl, combine shredded cabbage, carrots, mayonnaise, rice vinegar, and sugar. Toss to make slaw.
6. Warm tortillas in a dry skillet or microwave for about 15 seconds.
7. Slice each chicken cutlet into strips. Lay a tortilla flat, place a portion of slaw in the center, top with chicken strips, and drizzle with katsu sauce.
8. Fold in the sides of the tortilla, then roll tightly from the bottom to form a wrap. Cut in half diagonally and serve.

Tips

• For extra crunch, toast the panko in a dry pan before breading.
• Katsu sauce can be made by mixing ketchup, Worcestershire sauce, soy sauce, and sugar to taste.
• Wraps can be assembled ahead and refrigerated; reheat in a panini press or skillet to crisp.

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