Save My friend texted me a photo from a Korean fried chicken place in the city—golden, crispy strips piled high with this electric slaw—and I immediately thought, why not wrap that magic in a tortilla? Thirty minutes later, I was standing in my kitchen with oil sizzling, buttermilk dripping down my hands, and the kind of excited mess that happens when two cuisines collide in the best way. These wraps became my answer to wanting something crispy, tangy, and completely handheld, without the fuss of a full dinner.
I made these for my sister's book club, half-joking that I was bringing them as an "experiment." Everyone ate two wraps standing up by the kitchen counter, and I watched someone go back for a third before even sitting down. It was the moment I realized comfort food doesn't have to be complicated—it just has to feel like someone cared enough to try something different.
Ingredients
- Turkey or chicken breast (400 g): Cut into thick strips so they stay juicy inside while the exterior gets that shattering crispness; thinner strips dry out faster than you'd expect.
- Buttermilk (100 ml): This is your tenderizer and flavor base; if you don't have it, plain yogurt mixed with a splash of lemon juice works beautifully as a substitute.
- Ranch seasoning mix (1 tbsp): Skip this if using turkey—the spices below carry enough flavor—but if you're going classic with chicken, it's worth the addition.
- Garlic powder, onion powder, smoked paprika (1 tsp each): These three create the savory backbone; don't skip the smoked paprika, it adds a whisper of depth.
- All-purpose flour and cornstarch (100 g and 50 g): The cornstarch is the secret to extra crunch; it makes the coating shatter rather than just crack.
- Napa cabbage (200 g): Shred it fine so it soaks up the gochujang dressing; the thinner the cut, the more the flavors meld together.
- Gochujang (1 tbsp): This Korean chili paste brings heat and umami depth; start with less if you're sensitive to spice, you can always adjust.
- Sesame oil (1 tbsp): Use toasted sesame oil for the real thing; it transforms the slaw from side dish into something memorable.
- Large flour tortillas (4): Choose ones that are pliable and sturdy enough to hold the weight of crispy strips and slaw without tearing.
Instructions
- Marinate the turkey or chicken:
- Whisk together buttermilk, garlic powder, onion powder, smoked paprika, black pepper, and salt in a bowl. Toss your turkey or chicken strips until every piece is coated, then let them sit for at least 15 minutes—the longer they marinate, the more tender they become.
- Build your slaw while waiting:
- Combine shredded napa cabbage, julienned carrot, and thinly sliced spring onions in a large bowl. In a separate smaller bowl, whisk together gochujang, rice vinegar, honey, toasted sesame oil, and a pinch of salt until smooth, then pour it over the vegetables and toss everything together gently so nothing bruises.
- Set up your breading station:
- Mix flour and cornstarch in one shallow dish, beat an egg in another. Take each marinated piece, coat it in the flour mixture, dip it in egg, then dredge it once more in flour for maximum crunch.
- Fry until golden:
- Heat vegetable oil in a skillet over medium-high heat until it shimmers; carefully place breaded strips in the hot oil and listen for that satisfying sizzle. Fry for 3 to 4 minutes per side until the exterior is a deep golden brown and the inside is cooked through, then transfer to paper towels to drain.
- Warm your tortillas gently:
- Heat each tortilla in a dry pan over medium heat for just a few seconds per side until it becomes pliable but still holds its shape. This matters more than you'd think—a warm tortilla rolls without cracking.
- Assemble with intention:
- Spread 1 tablespoon of ranch dressing or spicy gochujang-mayo across each tortilla, layer your slaw in the center, add a few crispy strips on top, and add fresh cilantro if you have it. Roll tightly, slice in half if you want to look fancy, and serve immediately while the contrast between crispy and cool is still magic.
Save My neighbor stuck his head over the fence while I was testing this recipe for the third time, drawn by the smell of crispy fried chicken and sesame oil. By the time I finished rolling, he'd already pulled up a chair. We sat there eating warm wraps, and he kept saying "this is what I've been missing," which made me realize the best recipes are the ones that make people want to linger.
The Secret of the Slaw
The slaw is where this recipe stops being just "fried chicken wraps" and becomes something worth talking about. The gochujang paste dissolves into the sesame oil and vinegar, coating each shred of cabbage with this bright, spicy, slightly sweet glaze that tastes nothing like ranch-based slaws you might expect. Let it sit for a few minutes before assembling so the flavors have time to soften and meld; you'll taste the difference immediately.
Choosing Your Protein
I've made this with both turkey and chicken, and they're genuinely different experiences. Turkey has a leaner taste that lets the spices shine, while chicken is richer and pairs beautifully with the ranch dressing if you're going that route. If you're feeling adventurous, crispy tofu strips work—just marinate them longer and make sure your oil is very hot so the exterior crisps before the inside gets too soft.
Beyond the Basic Wrap
Once you've made these the traditional way, the fun part is experimenting. I've added quick-pickled cucumbers for extra crunch, drizzled gochujang-mayo instead of ranch for a spicier vibe, and even topped them with a tiny drizzle of honey to complement the heat of the paste. These wraps are forgiving; they invite you to mess around and make them yours.
- Quick-pickled radishes or cucumbers add a sharp contrast that cuts through the richness of the fried coating.
- If you make the wraps ahead, store them with the slaw and crispy strips separate, then assemble just before eating to keep everything at its peak texture.
- These pair surprisingly well with a cold lager or iced green tea—something bright enough to echo the sesame oil in the slaw.
Save These wraps remind me that the best meals come from not overthinking it—just taking what you love and letting it meet something new. Make them warm, eat them while you can still feel that contrast between crispy and cool, and enjoy the moment when someone asks for the recipe.
Kitchen Tips & Answers
- → Can I use chicken instead of turkey?
Yes, chicken breast strips work perfectly in this dish. If using chicken, add the ranch seasoning mix to the buttermilk marinade for classic ranch flavor. The cooking time remains the same.
- → How can I make this vegetarian?
Substitute the turkey with extra-firm tofu cut into strips. Press the tofu thoroughly before marinating to remove excess moisture, then follow the same breading and frying process. Fry for 2–3 minutes per side until golden and crispy.
- → Can I bake the turkey strips instead of frying?
Yes, arrange breaded strips on a baking sheet lined with parchment paper. Spray generously with cooking oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through. They won't be quite as crispy as fried but still delicious.
- → How long will the slaw stay fresh?
The Korean-style slaw will keep for up to 2 days in an airtight container in the refrigerator. The cabbage will soften slightly over time, so for the crunchiest texture, prepare it the same day you plan to serve the wraps.
- → Can I make the components ahead of time?
Prepare the slaw up to 24 hours in advance. The turkey strips can be breaded and stored in the refrigerator for 4–6 hours before frying. Fried strips reheat well in a 350°F oven for 5–7 minutes. Assemble wraps just before serving for the best texture.
- → What can I substitute for gochujang?
If unavailable, use sriracha mixed with a teaspoon of miso paste, or substitute with harissa paste for a different spicy profile. Adjust honey accordingly to balance the heat level.