Preheat the oven to 200C Fan. 

For the chicken katsu: butterfly the chicken breast length ways to create two thin pieces. 

Place the breadcrumbs, flour and egg into 3 separate bowls. Mix the curry powder through the flour until well combined.

Place the chicken in the curry-flour mix, turning to coat completely. Next, pop into the bowl with the egg, once again, turning to completely coat. Finally, pop into the bowl with the breadcrumbs, making sure it is well coated on all sides.

Place on a baking sheet, then brush each side with a little sunflower oil.

Bake in the oven for about 15-20 minutes, turning halfway through, or until golden and crispy on the outside and cooked all the way through on the inside (there should be no pink remaining) - the exact length of time will depend on the size, shape and thickness of your chicken katsu.

Meanwhile, prepare the slaw: shred the cabbage and carrot, then finely slice the onion. Place into a large bowl and squeeze over the juice of the lime. Season generously with salt and scrunch using your hands to mix together and help it soften. 

For the sriracha mayonnaise: simply mix together the mayonnaise and sriracha in a small bowl to combine. Taste and adjust depending on how spicy you like it.

To assemble your katsu curry wrap: place a wrap onto a flat serving plate. Top with a generous dollop of sriracha mayonnaise and spread in an even layer. Top with a handful of shredded lettuce, followed by a spoonful of slaw. Slice the chicken katsu into strips, then place half on top. Sprinkle with jalapeños and coriander then tightly roll up the wrap folding the sides in first. Repeat with the other wrap. Slice both in half and tuck in!