Chicken tonkatsu wrap
Tonkatsu is the Japanese panko-crumbed cutlet. Here it is made with chicken breast in an air fryer with a little olive oil spray, and in 10-12 minutes it turns golden and crisp. It is cut into strips and rolled in a wheat tortilla with mayonnaise or katsu sauce.
- Time
- 25 min
- Servings
- 2
- Difficulty
- Medium
Ingredients
- 2 Delibreads wheat tortillas
- 2 chicken breasts
- 1 cup breadcrumbs (panko)
- 1/2 cup flour
- 1 egg
- Oil (extra virgin olive oil spray)
- Salt and pepper
- Mayonnaise or katsu sauce
Method
- Season 2 chicken breasts, cut into thin fillets, with salt and pepper.
- Coat the chicken in flour, then in beaten egg and finally in breadcrumbs (panko).
- Preheat the air fryer to 200 °C, spray the breaded chicken with olive oil and cook for 10-12 minutes, turning halfway through.
- Warm the tortillas in a frying pan over medium heat until soft and pliable.
- Cut the chicken katsu into strips.
- Spread the tortilla with mayonnaise or katsu sauce (optional). Place the chicken strips in the centre and roll up the tortilla, folding the ends inwards and then rolling from one side.
Made with
