Crispy KFC Turkey Snack Wraps (Printer View)

Golden crispy turkey strips with vibrant crunchy slaw and zesty sauce in soft tortillas

# What you'll need:

→ Crispy Turkey

01 - 14 oz turkey breast or chicken breast, cut into strips
02 - 1/2 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 3.5 oz all-purpose flour
09 - 1.75 oz cornstarch
10 - 1 large egg
11 - Vegetable oil for frying

→ Crunchy Slaw

12 - 5.3 oz green cabbage, finely shredded
13 - 1.75 oz red cabbage, finely shredded
14 - 1 medium carrot, julienned
15 - 2 spring onions, thinly sliced
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon mayonnaise
18 - 1 teaspoon sesame oil
19 - 1/2 teaspoon sugar
20 - Salt and pepper to taste

→ Korean-Inspired Sauce

21 - 2 tablespoons mayonnaise
22 - 1 tablespoon gochujang (Korean chili paste)
23 - 1 teaspoon honey
24 - 1 teaspoon rice vinegar

→ Assembly

25 - 4 large flour tortillas (10 inches diameter)
26 - Fresh coriander or parsley for garnish (optional)

# Method:

01 - Combine turkey strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Let marinate for at least 15 minutes.
02 - Whisk egg in a shallow bowl. In a separate shallow bowl, combine flour and cornstarch.
03 - Dip each marinated turkey strip in beaten egg, then dredge thoroughly in flour-cornstarch mixture. Shake off excess coating.
04 - Heat 3/4 to 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry turkey strips in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Combine green cabbage, red cabbage, carrot, and spring onions in a large bowl. Whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper. Toss vegetable mixture until evenly coated.
06 - Blend mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth and well combined.
07 - Heat tortillas in a dry skillet over medium heat or microwave until soft and pliable.
08 - Spread sauce on each tortilla. Layer with generous slaw, crispy turkey strips, additional sauce, and fresh herbs if desired. Roll tightly and slice in half.
09 - Plate wraps immediately and serve while turkey is still warm and crispy.

# Expert Advice:

01 -
  • The contrast between crispy-on-the-outside, tender-inside meat and cool, crunchy slaw keeps your palate dancing with every bite.
  • It's genuinely faster than ordering delivery, and tastes like you spent way more effort than you actually did.
  • The Korean-American fusion feels adventurous without requiring any obscure ingredients you can't find at a regular grocery store.
02 -
  • If your oil isn't hot enough, the coating will absorb oil instead of crisping up—test with a small piece before committing the whole batch.
  • Don't assemble the wraps too far in advance; the slaw releases moisture and will make your tortillas soggy within a few minutes.
03 -
  • Keep your dredged strips on a plate in the fridge for up to an hour before frying—the cold coating adheres better and crisps up more dramatically in hot oil.
  • Taste your slaw dressing before mixing it with vegetables; it should taste bold on its own because the vegetables will mellow it slightly.
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