Crispy Turkey Snack Wraps (Printer View)

Crispy spiced turkey strips wrapped in soft tortillas with vibrant Korean-style slaw and tangy sauce. A handheld Korean-American fusion snack ready in 40 minutes.

# What you'll need:

→ Crispy Turkey or Ranch Chicken

01 - 14 oz turkey breast or chicken breast, cut into strips
02 - 3/4 cup buttermilk or plain yogurt for marinade
03 - 1 tablespoon ranch seasoning mix
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - 3.5 oz all-purpose flour
10 - 1.8 oz cornstarch
11 - 1 large egg
12 - 3/4 cup vegetable oil for frying

→ Korean-Style Slaw

13 - 7 oz napa cabbage, finely shredded
14 - 1 small carrot, julienned
15 - 2 spring onions, thinly sliced
16 - 1 tablespoon Korean gochujang chili paste
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon honey
19 - 1 tablespoon toasted sesame oil
20 - 1 teaspoon sesame seeds
21 - Pinch of salt

→ Assembly

22 - 4 large flour tortillas
23 - 4 tablespoons ranch dressing or gochujang-mayo
24 - Fresh cilantro or parsley for garnish, optional

# Method:

01 - Combine buttermilk or yogurt, ranch seasoning, garlic powder, onion powder, smoked paprika, black pepper, and salt in a mixing bowl. Add turkey or chicken strips and toss thoroughly to coat evenly. Allow to marinate for at least 15 minutes at room temperature.
02 - In a large bowl, combine shredded napa cabbage, julienned carrot, and sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and salt. Pour the dressing over the vegetables, toss thoroughly, and sprinkle with sesame seeds. Refrigerate until assembly.
03 - Set up a breading station with flour and cornstarch mixture in one shallow dish and beaten egg in another. Remove marinated poultry from liquid and dredge thoroughly in flour mixture, then dip in beaten egg, then coat again in flour mixture. Heat vegetable oil in a skillet over medium-high heat to 350°F. Fry coated strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
04 - Warm tortillas in a dry skillet over medium heat or microwave until pliable and warm, approximately 30 seconds per side.
05 - Spread 1 tablespoon of ranch dressing or gochujang-mayo on the interior of each warm tortilla. Layer a handful of Korean slaw in the center and top with crispy poultry strips. Garnish with fresh cilantro or parsley if desired. Fold edges inward and roll tightly into a secure wrap.
06 - Serve wraps immediately while the poultry remains crispy and tortillas are warm.

# Expert Advice:

01 -
  • The contrast between crispy fried turkey and the cool, spicy slaw makes every bite feel intentional and satisfying.
  • It comes together in 40 minutes, which means you can have something restaurant-quality on a weeknight without the takeout guilt.
  • The Korean gochujang slaw is your secret weapon—it transforms something simple into something guests will actually ask about.
02 -
  • Don't skip letting the meat rest in buttermilk; that acid breaks down the proteins and keeps the strips tender even after frying.
  • Oil temperature matters—if it's not hot enough, your coating absorbs oil instead of getting crispy, and everything becomes heavy.
03 -
  • The double-dredge (flour, egg, flour) creates a craggly surface that fries up exponentially crispier than a single coat ever could.
  • Don't crowd the pan when frying; even if it takes two batches, your strips will fry evenly and stay golden instead of steaming themselves into softness.
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