Save My coworker Marcus came back from Seoul raving about these Korean-inspired wraps he'd grabbed from a street vendor, and naturally I spent the next week trying to reverse-engineer them in my kitchen. The magic, he insisted, was in the contrast—crispy, salty strips of meat against cool, tangy slaw all bound together with a spicy mayo that made you want another one immediately. I started with what I knew: buttermilk-fried chicken, because that's always a winner, then leaned into the Korean flavors with gochujang and sesame oil for that unmistakable depth. These wraps have since become my go-to when I want something that feels restaurant-quality but comes together in under an hour.
I made these for my sister's impromptu game night, and honestly the wraps disappeared before I could even plate them properly. Watching everyone assemble their own and immediately go back for seconds told me I'd nailed something special. The kitchen smelled like fried chicken and sesame oil, and someone asked if I was secretly a food truck owner now.
Ingredients
- Turkey or chicken breast, cut into strips (400 g): Pound them to roughly the same thickness so they fry evenly without drying out the thinner bits.
- Buttermilk (125 ml): This is your secret weapon for tenderizing and flavor—don't skip it or use regular milk as a substitute.
- Garlic powder, onion powder, smoked paprika (1 tsp each): These three together create that savory KFC-inspired depth that makes people ask what your secret spice blend is.
- Salt and black pepper (1 tsp salt, ½ tsp pepper): Taste your marinade before the meat goes in; this is where seasoning begins.
- All-purpose flour and cornstarch (100 g and 50 g): The cornstarch is the trick for extra crispiness—it fries up lighter and crunchier than flour alone.
- Egg (1 large): Your binding agent between meat and coating; keep it in a shallow bowl for easy dipping.
- Vegetable oil for frying: Use neutral oil with a high smoke point like canola or sunflower; peanut works beautifully too if you don't have allergies.
- Green and red cabbage, carrot, spring onions: The fresher these are, the better your slaw tastes—buy them the day you plan to cook.
- Rice vinegar, mayonnaise, sesame oil, sugar for slaw: These balance each other into a dressing that's tangy, rich, and slightly sweet without being cloying.
- Gochujang, honey, rice vinegar for sauce (2 tbsp mayo, 1 tbsp gochujang, 1 tsp honey, 1 tsp rice vinegar): The gochujang adds heat and umami depth; honey mellows it just enough so it's approachable.
- Large flour tortillas (4, about 25 cm): Slightly thicker tortillas hold up better to frying oil and slaw moisture than thin ones.
- Fresh coriander or parsley for garnish (optional): A small handful adds brightness and makes these look intentional, even if they're technically optional.
Instructions
- Marinate the meat:
- Combine turkey or chicken strips in a bowl with buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Let it sit for at least 15 minutes while you prep everything else—this extra time makes a real difference in tenderness.
- Prepare your dredging station:
- Whisk the egg in one shallow bowl and mix flour with cornstarch in another. Having everything ready means you won't scramble when oil is hot.
- Coat each strip:
- Fish out each piece of marinated meat, shake off excess buttermilk, dip it in egg so it's fully coated, then dredge it in the flour mixture, making sure all sides get contact. A light double-dip gives you extra crispiness if you're feeling it.
- Heat your oil:
- Pour about 2 to 3 centimeters of vegetable oil into a deep skillet and bring it to medium-high heat. Test the temperature by dropping a tiny piece of flour-coated chicken in—it should sizzle immediately and turn golden in about 30 seconds.
- Fry in batches:
- Working in batches so you don't crowd the pan, fry strips for 3 to 4 minutes per side until they're deep golden brown and cooked through. Resist the urge to move them around too much; let them sit and get crispy.
- Drain and rest:
- Transfer fried strips to a plate lined with paper towels to drain excess oil. They'll keep crispy for a few minutes, so you have time to finish everything else.
- Make the slaw:
- Toss shredded green and red cabbage, julienned carrot, and sliced spring onions together in a large bowl. In a small bowl, whisk rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper, then pour it over the vegetables and toss until everything is evenly coated and slightly softened.
- Mix the sauce:
- Stir mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth and no streaks remain. Taste it—adjust the heat or sweetness to your preference before assembly.
- Warm your tortillas:
- Place them in a dry skillet over low heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 20 to 30 seconds. Warm tortillas are more forgiving and less likely to tear.
- Assemble each wrap:
- Lay a tortilla flat, spread a thin layer of sauce on it, add a generous handful of slaw, top with crispy turkey or chicken strips, drizzle with a bit more sauce, and scatter herbs on top if using. Roll it up tightly, slice diagonally in half, and serve immediately while the meat is still warm.
Save There's something about biting into a warm wrap that still has steam inside, with every texture and flavor hitting at once, that makes people slow down and actually enjoy their food. That's when I knew these weren't just a quick snack—they were something I'd keep making.
Why the Cornstarch Matters
I learned this the hard way after my first batch came out a bit dense and oily instead of crispy. Cornstarch has larger starch granules than flour, which means they absorb moisture differently during frying and create that shatteringly crisp exterior you're after. Using a mixture rather than flour alone transforms the texture completely, and honestly once you know this trick, you'll use it for everything.
The Slaw-to-Meat Ratio
Getting this balance right took a couple of tries because I kept piling on too much slaw, which made the wraps fall apart. The slaw should be flavorful enough to stand on its own, but generous enough that every bite has texture and freshness without overwhelming the crispy meat. Think of it as a supporting player rather than the star—it's there to make the meat taste even better.
Sauce Strategy and Storage
The gochujang sauce is bold, so a little goes a long way—you want people to taste the meat and slaw underneath the heat and umami. If you have leftovers, store the sauce separately from the wraps because it keeps for about three days in the fridge, while assembled wraps are best eaten immediately.
- Make the sauce up to two days ahead and let the flavors meld in the fridge, then bring it to room temperature before using.
- If gochujang is hard to find, substitute with sriracha mixed with a tiny bit of miso paste for similar depth.
- For a milder version, use half the gochujang and replace it with extra honey and a pinch of garlic powder.
Save These wraps prove that fusion food doesn't have to be complicated—just take what works and combine it thoughtfully. Make them once, and you'll be making them again.
Kitchen Tips & Answers
- → Can I use chicken instead of turkey?
Yes, chicken breast works perfectly as a substitute. Cut it into strips and follow the same marinating and cooking process for equally delicious results.
- → How do I make the coating extra crispy?
Ensure your oil is properly heated before frying (375°F/190°C). Don't overcrowd the pan, and let the strips drain on paper towels immediately after cooking to maintain crunch.
- → Can I bake instead of fry?
While possible, baking won't achieve the same crispy texture. If baking, coat strips with cooking spray and bake at 425°F for 20-25 minutes, flipping halfway, though results will differ.
- → How spicy are these wraps?
The base version has mild heat from gochujang. Increase spice by adding more chili paste, sliced fresh chilies, or a dash of hot sauce to the slaw or sauce.
- → Can I prepare components ahead?
Yes! Marinate the meat overnight, make the slaw up to 4 hours ahead, and mix the sauce a day in advance. Fry the strips just before assembling for optimal crispiness.
- → What can I serve with these wraps?
Pair with cold lager, light white wine, or Asian-style sides like pickled vegetables, edamame, or a simple cucumber salad for a complete meal.