This crispy katsu chicken wrap has all the flavour of your favourite katsu curry, but in an easy, handheld version that's ready in under 30 minutes. It's warm, comforting and perfect for lunch or a quick midweek dinner.
If you're anything like me, you love a good katsu curry - but don't always fancy messing about with rice and loads of sides, especially when you just need something quick & easy.
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This crispy katsu chicken wrap has all the flavour of a classic katsu, but in a simple, handheld version that's perfect for lunch or a speedy midweek dinner.
If you've already tried my cheesy BBQ chicken wrap or chicken tikka wrap, you'll know I'm all about simple recipes that actually taste good - and this one's no different.
The chicken's coated in crushed cornflakes, like in this crispy chilli chicken wrap (they go really crispy in the air fryer!!), then wrapped up with fresh lettuce, cucumber and a good drizzle of warm katsu sauce. It's ready in under 30 minutes and feels like proper comfort food.
I'll show you how to make it in both the air fryer and in the oven - so use whatever you prefer.
It's one of those lunches or dinners that looks like you've made loads of effort, but it's actually really straightforward!
🥘 Ingredients You Will Need & Notes
Here's a quick photo showing you everything you'll need to make these katsu chicken wraps. I've also added a few notes to highlight any extra info or tips for certain ingredients.
To find out how to make them allergy-friendly, simply scroll down to the next section.
✋ Double check all packaging for allergens ✋
- Chicken breast - Give it a quick bash with a rolling pin so it's an even thickness - helps it cook quicker and more evenly.
- Cornflakes - Traditionally, katsu is made with panko breadcrumbs, but cornflakes are something most of us have in the cupboard and they crisp up brilliantly when crushed.
- Katsu curry sauce - I've used ready-made here to keep things quick and easy, but if you fancy making your own, there's a homemade version in my salmon katsu curry recipe.
- Salad - I like using shredded little gem or iceberg for crunch, plus diced cucumber. You could also add carrot ribbons if you've got them.
- Wraps - Plain or wholemeal both work - just go with what you like!
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy-Friendly?
✔️ Make it Gluten-Free: Use gluten-free wraps and check your katsu sauce is gluten-free. This Bays Kitchen one is GF. Also, make sure to use gluten-free flour & cornflakes. The M&S one-ingredient cornflakes are gluten-free.
✔️ Make it Dairy-Free: Most of the ingredients are naturally dairy-free, but double-check the katsu sauce and wraps just to be sure.
✔️ Make It Egg-Free: Use an egg-free mayonnaise to bind the cornflakes onto the chicken instead of the egg.
✏️ How to Make Crispy Katsu Chicken Wraps
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by popping your cornflakes into a food bag and crushing them with a rolling pin until you've got a mix of fine crumbs and a few chunky bits for extra crunch.
In a separate food bag, place your chicken breast and gently flatten it with a rolling pin - this will help it cook evenly.
Step 2: Set up three bowls: one with plain flour, one with beaten egg, and one with your crushed cornflakes.
Step 3: Coat the whole chicken breast in the flour first, then dip it into the egg, and finally press it into the cornflakes until well coated all over. Repeat with the other breast.
Step 4: Spray with oil & cook the chicken the air fryer at 200˚C for 12-14 minutes, flipping halfway, or bake in the oven at 200˚C for around 20 minutes until golden, crispy and cooked through. Once cooked, slice the chicken into strips.
Step 5: While the chicken's cooking, warm your katsu sauce in a small pan or the microwave. Slice the cucumber and get your wraps and lettuce ready.
Step 6: To assemble, lay out your wrap, add a handful of shredded lettuce, a few slices of cucumber, and the sliced crispy chicken. Spoon over the warm katsu sauce, then fold in the sides and roll it up tightly.
Slice in half and enjoy while it's hot and crispy!
💡 Lauren's Top Tips
- 🌟 Crush Cornflakes: Make sure they're crushed finely - too chunky and they won't stick properly.
- 🌟 Spray With Oil: A light spray before cooking helps the coating go golden and extra crispy.
- 🌟 Use Meat Thermometer: This gadget is a kitchen lifesaver -no more undercooked or dry chicken!
- 🌟 Warm Sauce: Heat the katsu sauce just before serving - it makes the whole wrap feel freshly made.
- 🌟 Rest Before Slicing: Let the chicken sit for a couple of minutes after cooking - it stays juicier when you cut it.
- 🌟Soften Wraps: If your wraps feel a bit stiff, microwave for 10 seconds to make rolling easier.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
You can bread the chicken and keep it in the fridge (uncooked) for up to 24 hours. Then just cook when you're ready.
🗒️ Batch Cooking
Double up the chicken. Once cooked, it'll keep in the fridge for 2-3 days and reheats well in the air fryer.
🗒️ Leftovers & Storage
Leftover cooked chicken can be stored in the fridge for a few days. Keep the salad and sauce separate so they stay fresh.
🗒️Freezing
You can freeze the breaded (uncooked) chicken on a tray, then transfer to a bag. Cook from frozen in the air fryer or oven - just add a few extra minutes to the time.
💬 Recipe FAQs
To make it into a meal, it's delicious with spicy cajun fries and dairy-free coleslaw.
⚡ More Wrap Recipes
Looking for other wrap ideas? Try these:
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Crispy Katsu Chicken Wrap
Equipment
- Air Fryer optional
Ingredients
- 2 medium tortilla wraps
- 2 medium chicken breasts
- 1 medium egg beaten
- 110 g (4oz) cornflakes crushed
- 40 g (1.4oz) plain flour
- 4 tablespoon katsu curry sauce
- 6 slices cucumber
- 2 handfuls iceberg lettuce shredded
Instructions
- Crush cornflakes in a plastic food bag using a rolling pin until fine with a few chunky bits.
- Place chicken breast in a separate bag and gently flatten with a rolling pin.
- Set up 3 bowls: one with flour, one with beaten egg, and the other with crushed cornflakes.
- Coat the chicken breasts in flour, dip in egg, then press into cornflakes until fully coated.
- Spray with oil & cook in air fryer at 200˚C for 12-14 mins (flip halfway) or bake at 200˚C for 20 mins until golden and cooked through.
- Warm the katsu sauce in a saucepan on the hob or in the microwave. Slice the lettuce & cucumber.
- Slice the cooked chicken, then assemble wrap. Spread some of the katsu sauce over the wrap, then top with lettuce, cucumber, the sliced chicken and the rest of the sauce.
- Fold sides in, roll tightly, slice in half and serve hot.
Notes
- For extra crunch, don't over-crush the cornflakes - aim for a mix of fine and slightly chunky pieces.
- If using shop-bought katsu sauce, check the spice level - some are sweeter, others have more kick.
- Try warming the wrap in the microwave before filling for extra sturdiness.
- You can use chicken mini fillets instead of slicing breasts - no need to cut them down.
- Got leftover crispy chicken? It's great chopped over salad with a drizzle of katsu sauce the next day.
Rebecca says
My daughter loves katsu curry so made these for dinner instead and she said it was the best dinner she has had in 56 months lol
Lauren Woodger says
I'll take that!