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Rodeo Wrap Recipe

Name: Kainoa's Hawaiian Fusions Rodeo Wrap Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 lb boneless skinless chicken thighs or breasts; 1 cups all-purpose flour; 2 each large eggs; 1.5 cups panko breadcrumbs; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 1 cups vegetable oil (for frying); 1.5 cups elbow macaroni (uncooked); 0.5 cups mayonnaise; 2 tbs milk; 1 tbs apple cider vinegar; 1 tsp granulated sugar; 1 each celery (small, finely diced); 0.5 cups shredded carrot; 0.25 cups red onion (small, finely diced); 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.5 cups store-bought ranch dressing; 2 tbs buttermilk (optional to thin); 0.5 cups hot sauce (Frank's or similar); 2 tbs unsalted butter; 1 tsp honey; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.125 tsp black pepper; 4 each large flour tortillas; 2 cups shredded iceberg or romaine lettuce; 1 each tomato (sliced); 2 tbs pickled jalapeños (optional)

Inspired by Kainoa's Hawaiian Fusion

Time50m

Serves4

Chicken katsu (breaded), mac salad, ranch, and Kilauea sauce (buffalo).

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Ingredients

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Chicken Katsu

1 lb boneless skinless chicken thighs or breasts

1 cups 00 bread flour

2 each Large eggs

1 1/2 cups Panko breadcrumbs

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1 cups vegetable oil (for frying)

Macaroni Salad

1 1/2 cups elbow macaroni (uncooked)

1/2 cups Mayonnaise

2 tbs Milk

1 tbs Apple cider vinegar

1 tsp granulated sugar

1 each celery (small, finely diced)

1/2 cups shredded carrot

1/4 cups red onion (small, finely diced)

1/2 tsp kosher salt

1/4 tsp black pepper

Ranch Dressing

1/2 cups store-bought ranch dressing

2 tbs buttermilk (optional to thin)

Kilauea Sauce (Buffalo-style)

1/2 cups hot sauce (Frank's or similar)

2 tbs Unsalted butter

1 tsp Honey

1/4 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/8 tsp black pepper

Assembly & Wraps

4 each large flour tortillas

2 cups shredded iceberg or romaine lettuce

1 each tomato (sliced)

2 tbs pickled jalapeños (optional)

1 tsp butter or oil (to warm tortillas)

Method

Chicken Katsu

Prepare chicken

If using breasts, slice each horizontally into 2 equal thinner cutlets. If thighs, flatten slightly with a meat mallet to about 1/2 inch thickness. Pat chicken dry with paper towels.

Season both sides of the chicken with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder (from the Chicken Katsu ingredients).

Set up a breading station: place flour in a shallow dish; beat eggs in a second shallow dish; place panko in a third dish. Dredge each piece first in flour (shake off excess), then in beaten eggs, then press into panko until thoroughly coated.

Heat oil in a large skillet over medium-high heat until shimmering and a breadcrumb dropped in sizzles (about 350°F if using a thermometer). Add breaded cutlets in a single layer without crowding; fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as needed so crust browns without burning.

Transfer cooked katsu to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F oven while you finish other components if needed.

Slice katsu into strips about 1/2-inch wide for easy wrapping.

Macaroni Salad

Cook elbow macaroni in salted boiling water according to package directions until just tender (al dente). Drain and rinse under cold water to stop cooking; drain well.

In a mixing bowl, whisk together 1/2 cup mayonnaise, 2 tbsp milk, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth.

Add the cooled macaroni, diced celery, shredded carrot and diced red onion to the dressing. Toss to combine. Taste and adjust seasoning. Chill at least 20 minutes so flavors meld (can be made several hours ahead).

Ranch Dressing

If ranch is too thick for drizzling, whisk together 1/2 cup store-bought ranch with up to 2 tbsp buttermilk to reach a pourable consistency. Keep refrigerated until assembly.

Kilauea Sauce (Buffalo-style)

In a small saucepan over low heat, combine 1/2 cup hot sauce and 2 tbsp unsalted butter. Stir until butter is melted and sauce is smooth. Whisk in 1 tsp honey, 1/4 tsp smoked paprika, 1/4 tsp garlic powder and a pinch (1/8 tsp) black pepper. Taste and adjust balance — add a touch more honey for sweetness or a splash more butter to mellow heat. Keep warm or let cool to room temperature before assembly.

Assembly & Wraps

Warm the flour tortillas briefly in a dry skillet over medium heat for about 20 seconds per side or brush with a little butter/oil and heat in a skillet. Keep covered with a clean towel to stay pliable.

Lay a warmed tortilla on a clean surface. Spread about 1–2 tbsp ranch dressing down the center lengthwise (adjust to taste).

Place a small handful (about 1/2 cup) of shredded lettuce on top of the ranch, then 2–3 slices of tomato.

Add about 1/3 cup macaroni salad on top of the lettuce (portion divided from the recipe yields roughly 4 portions).

Arrange 3–4 strips of sliced chicken katsu over the macaroni salad. Drizzle 1–2 tbsp Kilauea (buffalo) sauce over the chicken (more if you like it spicy) and, if desired, add 1–2 tsp pickled jalapeños for heat.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. If serving immediately, optionally grill the wrapped seam-side down in a skillet for 30–45 seconds to seal and add light crisping.

Cut each wrap in half on the diagonal and serve immediately. Offer extra ranch and Kilauea sauce on the side.