If you love Chicken Katsu Curry, you simply must try my Chicken Katsu Wrap. Imagine everything you love about a traditional Japanese katsu curry, transformed into an easy chicken katsu wrap! Think crispy curry-panko breadcrumbed chicken breast pieces, nestled amongst crunchy gem lettuce, zesty lime slaw and spicy sriracha mayonnaise. It's all wrapped in a soft tortilla wrap. You don’t want to miss this one…
I think lots of people think katsu is complicated, but these Chicken Katsu Wraps are super easy and take less than 30 minutes from start to finish. I also have a simple traditional Chicken Katsu Curry which is utterly delicious. What’s more, I have opted to bake the chicken, rather than deep-fry it, to make a more healthy chicken katsu wrap. This is ideal for a delicious Japanese-inspired lunch or busy weeknight supper. These Japanese chicken wraps are also so versatile; you can switch up the fillings with different veggies and sauces - or make it veggie friendly by using firm tofu instead of chicken. I have even gone down the katsu burrito route once or twice and included fluffy basmati rice in the centre. Trust me, it is so good…
Why you will love this Chicken Katsu Wrap recipe:
- It is quick and easy and can be on the table in under 30 minutes.
- It is perfect for a delicious Japanese-inspired lunch or busy weeknight supper.
- It is baked, not fried, making it both healthier and relatively mess-free for busy weeknights!
- It is full of flavour and texture thanks to the crispy breadcrumbs, crunchy slaw, soft tortilla wraps, tender chicken, spicy and creamy sriracha mayonnaise and fresh herbs.
- It is easily adaptable for vegetarians by swapping the chicken for tofu.
- This recipe makes two katsu curry wraps so it is great for couples, but can also be scaled up to feed a family or to make extra chicken katsu for salads, sandwiches or to serve traditionally with rice.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Chicken breast - opt for a large, plump chicken breast from a free-range chicken for best results.
Plain flour - also known as ‘all-purpose flour’.
Panko breadcrumbs - these go gloriously golden and crispy when baked at high temperatures. You can use regular breadcrumbs if that is what you have to hand but they won’t go as crunchy.
Egg - use a free-range large egg stamped with the British Lion mark if you can.
Curry powder - this is key to creating that katsu curry flavour. You can choose mild, medium or hot depending on your preference.
Sunflower oil - this is perfect as it is a flavourless oil with a high smoke point - rapeseed or vegetable oil would also work well.
Red cabbage - this adds a beautiful pop or purple, slight peppery flavour and delicious crunch to this healthy chicken katsu wrap. You could use a white cabbage if that is all you can find.
Carrot - shredded cabbage adds colour, sweetness and texture to the crunchy slaw.
Red onion - I love using red onion in wraps as they have a crisp texture, but slightly milder flavour than white onions so can be eaten raw.
Lime - this adds acidity and helps break down the sharpness of the onion. You could use lemon juice if you prefer.
Salt - seasoning is really important throughout to ensure the best flavour. I recommend Maldon Salt Flakes.
Mayonnaise - opt for a good-quality full-fat mayonnaise for the best results. I love using Kewpie mayonnaise for more authentic Japanese chicken wraps.
Sriracha - this adds the most incredible spicy, smoky flavour to the mayonnaise. You can adjust the amount depending on your personal taste.
Tortilla wraps - you can use any kind of tortilla wrap… white, wholemeal, seeded - the choice is up to you. If you need to make a gluten free katsu curry wrap, you can opt for gluten free wraps. Just make sure all your other ingredients don’t contain gluten - e.g. choose gluten free flour and breadcrumbs.
Gem lettuce - this adds colour and delicious crunchy texture.
Jalapeños - thinly sliced jalapeños add a bit of a crunch and a tangy, subtly spicy (depending on the heat level you go for) flavour. You can leave them out if you prefer.
Freshly chopped coriander - this adds a wonderfully fresh flavour that really lifts this Chicken Katsu Wrap.
Substitutions and Variations:
- Chicken: I have used a chicken breast to create a Japanese-style chicken wrap, but you could make a vegetarian version using extra firm tofu. It absorbs the curry flavours brilliantly and crisps up well in the oven - perfect for a plant-based alternative to this healthy chicken katsu wrap. If you wanted to stick with chicken katsu, you could also use flattened chicken thighs - although pork loin steaks also work really well. (Strictly that would be tonkatsu).
- Sriracha mayonnaise: I love the combination of crispy panko breadcrumbed chicken and creamy, smoky sriracha mayonnaise in this easy chicken katsu wrap. But you could use other toppings like sour cream and chives, garlic aioli (I would go for a cheats version that just mixes garlic through mayonnaise). Zesty lemon mayonnaise or a plain mayonnaise would also work. As would a drizzle of sweet chilli sauce.
- Fresh herbs: I have used freshly chopped coriander in this recipe but freshly chopped parsley would work really well too. Thinly sliced chives are another good choice and would bring a mild onion flavour with a hint of garlic.
- Onions: if you want to add a bit more onion flavour, top the katsu chicken with thinly sliced spring onions or a sprinkling of crispy onions (for extra texture) before rolling up.
- Jalapeños: my katsu wrap recipe uses sliced jalapeños in the filling to add a spicy, tangy flavour. You could use sliced red chillies for extra heat and/or add a generous pinch of chilli flakes to the plain flour along with the curry powder if you like a spicier katsu curry wrap.
- Katsu burrito: if you want to make this a more substantial meal, you can turn this katsu curry wrap into a katsu burrito by adding a layer of cooked rice to the base before rolling. You can cook it yourself or reheat one of those super handy microwavable pouches - this is supposed to be an easy chicken katsu wrap after all!
Directions:
Here's what you need to do to make the chicken katsu and you can find the full recipe detailed in the recipe box at the bottom of the post.
ONE: For the chicken katsu: butterfly the chicken breast length ways to create two thin pieces.
Place the breadcrumbs, flour and egg into 3 separate bowls. Mix the curry powder through the flour until well combined.
Place the chicken in the curry-flour mix, turning to coat completely.
Next, pop into the bowl with the egg, once again, turning to completely coat. Finally, pop into the bowl with the breadcrumbs, making sure it is well coated on all sides.
TWO: Place on a baking sheet, then brush each side with a little sunflower oil.
Bake in the oven for about 15-20 minutes, turning halfway through, or until golden and crispy on the outside and cooked all the way through on the inside (there should be no pink remaining) - the exact length of time will depend on the size, shape and thickness of your chicken katsu.
Cooking Tips:
- How to butterfly a chicken breast: In the recipe, I’ve actually suggested that you slice the chicken breast in two horizontally but you can also butterfly the chicken if you prefer. Whatever is easiest (and butterflying chicken is super simple and a great skill to have). Simply put your chicken breast on a chopping board, place your hand flat on top and use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (take care not to cut all the way through to the other side). Open out the breast so that it resembles a butterfly, lay a sheet of cling film on top and bash using a rolling pin to create an evenly thin, flat butterflied chicken breast.
- Easy coating: I am not going to lie, coating anything in flour, egg and breadcrumbs can get a little messy. To keep things clean, use one hand to touch the chicken and the egg, and the other for the flour and the panko breadcrumbs. This should avoid giving your fingertips their own breadcrumb coating!
Frequently Asked Questions
If you haven’t tried chicken katsu before, you are in for such a treat! Chicken katsu is a popular Japanese dish of deep-fried, panko breadcrumbed chicken which is often served with an aromatic curry sauce and rice. It has a gloriously golden colour and deliciously crispy, crunchy texture which is just too good to resist. I love thinking of ways to put twists on classics, so I came up with these Japanese chicken wraps as a new way to try the iconic staple.
Panko breadcrumbs are the most delicious Japanese-style breadcrumbs made from white bread that has been blitzed into crumbs and dried (so they absorb less oil than traditional breadcrumbs giving lighter, crunchier results). They are typically used in Japanese dishes like Tonkatsu and Chicken Katsu, but are equally delicious on Chicken Kyiv or Schnitzel. They are my go-to when I want to add a bit of crunch, such as in my Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle and Four Cheese Macaroni Cheese with Panko Breadcrumbs.
Yes! You can do all the coating of the chicken breast and keep it covered in the fridge ready to bake later if you want to serve your Chicken Katsu Wrap hot. If you don’t mind serving it cold, you can make the whole katsu wrap recipe, then cover and chill it in the fridge (ideal in a lunchbox if taking to work), ready to enjoy when you feel peckish! The sriracha mayonnaise is great to make in advance, I keep any leftovers in the fridge ready to use as a dip for veggie crudités or crisps when I start to feel hungry.
This katsu wrap recipe is super versatile, so please don’t feel you have to follow it to the letter. You can switch up the fillings depending on what you want to use up/already have in your fridge and adjust them to suit your personal taste. I find gem lettuce adds a good crunch, but rocket or mixed leaf salad works really well too. Equally, I love the smoky, spicy flavour of sriracha mayonnaise, you could use other toppings like sour cream and chives, garlic aioli (I would go for a cheats version that just mixes garlic through mayonnaise), zesty lemon mayonnaise or a plain mayonnaise. A drizzle of sweet chilli sauce would also be delicious. You could even make your own katsu curry sauce and spoon that over the top for a more authentic katsu experience.
If you want to make this Chicken Katsu Wrap a more substantial meal, you turn it into a katsu burrito by adding a layer of cooked rice to the base before rolling. You can use home cooked basmati rice or reheat one of those super handy microwavable pouches - this is supposed to be an easy chicken katsu wrap after all!
Yes! Obviously it would no longer be a Chicken Katsu Wrap, but vegetarians can still enjoy a katsu curry wrap… Simply swap the chicken breast for extra firm tofu - it takes on the flavours so well and is perfect when you want a vegetarian version of a healthy chicken katsu wrap. It isn’t as simple to make a vegan version as this recipe uses egg in the crispy golden breadcrumb coating so I wouldn’t recommend trying it without. Let me know in the comments if you would like me to work on a vegan version of these Japanese chicken wraps…
Other recipes you might enjoy:
If you like the sound of my Chicken Katsu Wrap, I have so many other delicious recipes for you to try! My Chicken Katsu Curry is the perfect midweek meal for katsu curry fans if you want to have the added deliciousness of the fragrant curry sauce. If you wanted to stick with the wrap/sandwich vibes, don’t miss my Mexican-inspired Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle (be warned, make extra panko prawns as they are too good not to nibble on!). If you are looking for more chicken inspiration, my Chicken Caesar Salad is pretty much the perfect sandwich - imagine breaded crispy chicken with a cheat’s Caesar dressing, crunchy lettuce and slices of parma ham - all finished off with a grating of Parmesan. Yum! No mention of chicken sandwiches would be complete without my Chicken Parmesan Sandwich. It does take a little longer, but I promise it is worth the wait. Who could resist the crispiest chicken with a rich homemade tomato sauce, melted mozzarella and garlicky pesto mayonnaise all loaded up in a soft, lightly toasted, brioche bun?
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintChicken Katsu Wrap
Everything you love about chicken katsu curry, transformed into an easy chicken katsu wrap! Imagine crispy curry-panko breadcrumbed chicken breast pieces, nestled amongst crunchy gem lettuce, zesty lime slaw and spicy sriracha mayonnaise, all wrapped in a soft tortilla wrap. So good…
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Lunch
- Method: Pan Fried
- Cuisine: Japanese
Ingredients
For the chicken katsu:
1 chicken breast
75g panko breadcrumbs
50g plain flour
1 large egg, beaten
1 tsp curry powder
2 tbsp sunflower oil
For the slaw:
¼ red cabbage
1 carrot
¼ red onion
1 lime
Salt, to taste
For the sriracha mayonnaise:
2 tbsp mayonnaise
2 tbsp sriracha
To assemble:
2 tortilla wraps
1 baby gem lettuce, shredded
Jalapeños, sliced
Freshly chopped coriander
Instructions
- Preheat the oven to 200C Fan.
- For the chicken katsu: butterfly the chicken breast length ways to create two thin pieces.
- Place the breadcrumbs, flour and egg into 3 separate bowls. Mix the curry powder through the flour until well combined.
- Place the chicken in the curry-flour mix, turning to coat completely. Next, pop into the bowl with the egg, once again, turning to completely coat. Finally, pop into the bowl with the breadcrumbs, making sure it is well coated on all sides.
- Place on a baking sheet, then brush each side with a little sunflower oil.
- Bake in the oven for about 15-20 minutes, turning halfway through, or until golden and crispy on the outside and cooked all the way through on the inside (there should be no pink remaining) - the exact length of time will depend on the size, shape and thickness of your chicken katsu.
- Meanwhile, prepare the slaw: shred the cabbage and carrot, then finely slice the onion. Place into a large bowl and squeeze over the juice of the lime. Season generously with salt and scrunch using your hands to mix together and help it soften.
- For the sriracha mayonnaise: simply mix together the mayonnaise and sriracha in a small bowl to combine. Taste and adjust depending on how spicy you like it.
- To assemble your katsu curry wrap: place a wrap onto a flat serving plate. Top with a generous dollop of sriracha mayonnaise and spread in an even layer. Top with a handful of shredded lettuce, followed by a spoonful of slaw. Slice the chicken katsu into strips, then place half on top. Sprinkle with jalapeños and coriander then tightly roll up the wrap folding the sides in first. Repeat with the other wrap. Slice both in half and tuck in!
Notes
Make it vegetarian: I know this is Chicken Katsu Wrap but vegetarians can still enjoy a katsu curry wrap! Simply swap the chicken breast for extra firm tofu - it takes on the flavours so well and is perfect when you want a vegetarian version of a healthy chicken katsu wrap.
Leave a Reply