Ingredients
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2 boneless chicken breasts
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4 Sandwich wraps or 4 flour tortillas
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1/2 cup catsup
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1/4 cup Worcestershire sauce
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1/4 cup sake
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1 tablespoon ginger
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1 tablespoon garlic
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2 tablespoons sugar
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2 tablespoons mirin
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1 cup shredded iceberg lettuce
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1/4 julienne carrot
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1/4 cup fresh cilantro
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1 cup shredded romaine lettuce
Instructions
- Make Japanese Tonkatsu sauce:
- In small sauce pan combine catsup, Worcestershire sauce, sake, ginger, garlic and sugar.
- Bring to a boil over medium heat for 25-30 minutes, stirring occasionally, skimming off any foam.
- Sauce will keep in the refrigerator for up to 4 weeks.
- Marinate chicken breast in 1/2 cup of Tankatsu sauce.
- Grill chicken and finely chop.
- Build Wraps:
- Lay out four sandwich wraps (tortillas).
- Down center divide chicken.
- Add shredded romaine and iceberg lettuce, julienne carrots, fresh cilantro, toasted almonds and sweet chili pepper.
- Top each with 2 tablespoons tonkatsu sauce (recipe above).
- Roll: Bring in sides and roll from bottom to top.