Schlotzsky'S Asian Chicken Wrap

• 2 boneless chicken breasts
• 4 Sandwich wraps or 4 flour tortillas
• Tonkatsu Sauce (use 1 cup or make your own sauce)
• 1/2 cup catsup
• 1/4 cup Worcestershire sauce
• 1/4 cup sake
• 1 tablespoon ginger
• 1 tablespoon garlic
• 2 tablespoons sugar
• 2 tablespoons mirin
• Sandwich Filler
• 1 cup shredded romaine lettuce
• 1 cup shredded iceberg lettuce
• 1/4 julienne carrot
• 1/4 cup fresh cilantro
• 1/4 cup toasted almond
• 1/4 cup chopped red pepper

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

chicken breasts, wraps, tonkatsu sauce, catsup, worcestershire sauce, sake, ginger, garlic, sugar, mirin, sandwich, shredded romaine lettuce, shredded iceberg lettuce, julienne carrot, fresh cilantro, almond, red pepper

Taken from www.food.com/recipe/schlotzskys-asian-chicken-wrap-178381 (may not work)