Crispy KFC Turkey Snack Wraps (Print Version)

Crispy turkey strips with Korean slaw in soft tortillas for a perfect handheld fusion snack.

# What You'll Need:

→ Crispy Turkey

01 - 14 oz turkey breast or chicken breast, cut into strips
02 - 3.4 fl oz buttermilk or plain yogurt
03 - 1 tablespoon ranch seasoning mix
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 0.5 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 - 6.8 fl oz 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

# Cooking Steps:

01 - In a mixing bowl, combine buttermilk, ranch seasoning, garlic powder, onion powder, smoked paprika, black pepper, and salt. Add poultry strips and toss thoroughly to coat. Marinate for minimum 15 minutes.
02 - In a large bowl, combine shredded cabbage, julienned carrot, and sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and salt. Pour dressing over vegetables, toss well, and sprinkle with sesame seeds. Refrigerate until assembly.
03 - Establish breading station with flour-cornstarch mixture in one dish and beaten egg in another. Dredge marinated poultry strips in flour mixture, then egg, then flour again for double coating. Heat vegetable oil in skillet over medium-high heat. Fry strips 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
04 - Heat tortillas in dry skillet or microwave until pliable and warm.
05 - Spread 1 tablespoon ranch dressing or gochujang-mayo on each tortilla. Place handful of slaw and several crispy poultry strips in center. Garnish with fresh herbs if desired. Fold and roll tightly to seal.
06 - Serve immediately while warm and crispy.

# Expert Advice:

01 -
  • Golden, impossibly crispy turkey or chicken that stays juicy inside, no dry kitchen disasters here.
  • That gochujang slaw brings a spicy-sweet kick that makes ranch dressing taste like it's been waiting its whole life for this moment.
  • Comes together in 40 minutes flat, which means you can make something this impressive on a Tuesday night.
02 -
  • If your marinade time is short, the meat still works, but give it those full 15 minutes if you can because that buttermilk is doing serious tenderizing work.
  • Do not skip the double-dredge flour step because that's literally the difference between crispy-outside-juicy-inside and just regular breaded meat.
  • The gochujang slaw gets better if you make it 10 minutes ahead and let it sit, but assemble the wraps the moment you finish frying or the crispy coating starts softening from the slaw's moisture.
03 -
  • Make your slaw while your meat is marinating so nothing is rushed and everything comes together at the exact right moment.
  • If your oil isn't hot enough before you start frying, your coating will soak up oil and taste greasy instead of crispy—that's worth waiting an extra 30 seconds for.
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