Kona Wrap Recipe

Prepare and pound

Trim chicken of excess fat. If using breasts, slice horizontally into two thinner cutlets or place between plastic and pound to about 1/3 inch thickness so they cook evenly.

Season both sides of each chicken piece with the 1 tsp salt and 1 tsp black pepper.

Set up a breading station: place the 3 tbs flour in a shallow dish, beat the 2 eggs in a second shallow dish, and place the 1 cup panko in a third shallow dish.

Dredge each chicken piece in flour (shake off excess), dip in beaten egg, then press into panko until well coated. Ensure edges are fully covered.

Heat a large skillet over medium heat with 3 tbs vegetable oil. When oil shimmers, add chicken pieces (don’t overcrowd; cook in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

Transfer cooked chicken to a rack or paper towel-lined plate to rest 3 minutes, then slice each piece into 4–6 strips sized for wrapping.

In a small saucepan over low heat, combine 0.5 cup hot sauce and 2 tbs butter. Stir until butter melts and sauce is smooth.

Whisk in 1 tsp honey, 0.25 tsp smoked paprika, 0.25 tsp garlic powder, and 0.125 tsp salt. Taste and adjust heat or sweetness. Keep warm or transfer to a small bowl.

Toss half of the sliced katsu strips lightly in the warm Kilauea sauce if you want fully sauced chicken inside the wrap; reserve some plain strips if you prefer texture contrast.

In a bowl, whisk together 0.5 cup mayonnaise, 0.25 cup sour cream and 0.25 cup buttermilk until smooth.

Stir in 1 tbs minced chives, 1 tbs minced parsley, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp lemon juice, 0.25 tsp salt and 0.125 tsp black pepper. Adjust thickness with a little more buttermilk if desired. Chill until ready to assemble.

If desired, toss the 3 cups shredded cabbage with 0.25 tsp kosher salt, 0.125 tsp black pepper and a squeeze of 0.5 lime to lightly dress and soften. This helps balance the rich elements.

Warm 4 large flour tortillas in a dry skillet or microwave for 15–20 seconds until pliable.

Lay a warm tortilla flat. Spread about 1.5–2 tbs ranch down the center (adjust to taste).

Place a handful (about 3/4 cup) of the shredded cabbage on top of the ranch.

Arrange 3–4 slices of sauced or plain chicken katsu strips over the cabbage (about 4–5 oz chicken per wrap).

Top with chopped crisp bacon (1–2 slices worth per wrap) and 3–4 slices of avocado.

Drizzle an additional 1 tbs Kilauea sauce over the fillings if you like it spicy, and a little extra ranch if desired.

Fold the bottom edge up over the fillings, then fold sides in and roll tightly to form the wrap. If needed, secure with toothpicks or grill seam-side-down for 1–2 minutes to seal and warm through.

Cut each wrap in half on the bias. Serve immediately with extra ranch and Kilauea sauce on the side.