Schlotzsky'S Asian Chicken Wrap - cooking recipe

Ingredients

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

Preparation

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