Chicken Katsu Wrap with Tangy Sauce

To make the sauce mix together 3 tbs tomato sauce, 1 tbs soy, 1 tsp brown sugar, 1 tbs mirin, 1 tbs Worcestshire sauce, 1 tsp ginger and 1 tsp garlic and put to one side

Place the sliced cabbage, spring onions and almonds in a bowl

Mix together the 1 tbs mirin, 1 tsp brown sugar, 2 tsp sesame oil, 1 tsp ginger and 1 tsp garlic together and pour over the cabbage and put to one side

Place panko breadcrumbs, beaten egg and flour in 3 separate shallow dishes

Cover the chicken breasts with glad wrap and pound until an even thinner thickness

Dip the chicken into the flour, then the egg and finally the panko until evenly coated on both sides

Season the chicken with salt and pepper

Heat the olive oil in a large frying pan to a medium heat and fry the chicken 3 or 4 mins either side until golden brown

Transfer to a paper towel lined plate

To serve slice the chicken into thick slices

Place a wrap with some of the sauce and cabbage on top with the chicken slices and wrap tightly

NB - Wraps can greatly differ in size ie Mission wholegrain wrap is 71 g and an additional 50 calories per person

Do not overcrowd the frying pan when cooking the chicken and use a light spray of olive oil in addition if required

* The sesame oil and almonds can be eliminated to reduce calorie intake if a larger wrap with higher calories is used