Kona Wrap Meal Recipe

Prep chicken

Trim any excess fat from the chicken. If using breasts, butterfly or pound to an even 1/2-inch thickness so all pieces cook evenly. Pat dry with paper towels and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set up breading station

Place the flour in a shallow dish. Beat the 2 eggs in a second shallow dish. Put the panko breadcrumbs in a third dish. Season the flour lightly with a pinch of salt and pepper if desired.

Bread the chicken

Dredge each piece of chicken first in flour, shaking off excess, then dip into beaten eggs, letting excess drip, and finally press into panko breadcrumbs until evenly coated. Set breaded cutlets on a wire rack or plate.

Fry the cutlets

In a large skillet, heat about 1 cup neutral oil (enough to come up roughly 1/4-1/2 inch) over medium-high heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Fry the cutlets 3-4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan; fry in batches if needed. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if desired.

Finish

If desired, squeeze lemon over cutlets before slicing them into strips about 1/2-inch thick for the wraps.

Prepare other components

Cook bacon: in a skillet or oven, cook 4 strips of bacon until crisp. Drain on paper towels and cut into thirds or bite-sized pieces. Slice the avocado and shred the cabbage thinly. Warm the tortillas in a dry skillet or microwave until pliable (15-20 seconds).

Warm Kilauea (buffalo) and ranch

If Kilauea sauce (buffalo) is from the fridge, warm slightly or mix thoroughly so it spreads easily. Have the ranch at room temperature or briefly stir if separated.

Assemble the wraps

Lay each warmed tortilla flat. Spread about 1/4 cup ranch evenly down the center of each tortilla, then drizzle about 2 tablespoons (per wrap) of Kilauea (buffalo) sauce. Place a handful (1 cup) of shredded cabbage on top of the dressings. Add sliced chicken katsu strips (about half the cooked chicken per wrap), 2 bacon strips worth of pieces, and half the sliced avocado per wrap. Sprinkle chopped green onions and a pinch of toasted sesame seeds if using.

Roll and serve

Fold the sides of the tortilla in slightly, then roll tightly from the bottom up to form a secure wrap. Cut in half diagonally if desired. Serve immediately with a side of rice and a small bowl of house teriyaki sauce for dipping.

Cook rice

Rinse 1 cup short-grain rice under cold water until water runs mostly clear. Drain. Combine rinsed rice with 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15 minutes or until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 tsp butter or sesame oil if using.

Portion

Scoop cooked rice into a small serving bowl alongside the wrap. Keep warm until ready to serve.

Make sauce

In a small saucepan over medium heat, combine 1/4 cup soy sauce, 2 tbs mirin, and 1 tbs brown sugar. Add 1 tsp minced garlic. Stir and bring to a gentle simmer so sugar dissolves (about 1-2 minutes).

Thicken

Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Stir slurry into the simmering sauce and cook for another 30-60 seconds until slightly thickened to a glossy consistency. Remove from heat and let cool slightly. Transfer to a small ramekin for serving with the rice and wraps.

Finish plating

Sprinkle chopped green onions and toasted sesame seeds over the wraps and rice. Place lemon wedges on the plate if using. Provide the 16 oz beverage chilled in a glass or cup with ice.