Save to Pins My kitchen erupted in chaos the first time I attempted these wraps—oil popping, slaw flying everywhere, but somehow the result tasted like a brilliant accident between a Korean street vendor and a fast-food dream. What started as me craving crispy fried chicken and gochujang at midnight turned into this fusion masterpiece that now makes regular appearances at my casual dinner parties. The combination of buttery soft tortillas, golden-fried turkey strips, and that punchy gochujang mayo sauce creates something oddly addictive that keeps people reaching for more.
I made these for my friend who claimed she didn't eat fried foods, and watching her devour two wraps while complaining about her own dietary rules remains one of my favorite kitchen victories. She texted me the recipe request before she even left my apartment, which basically means these wraps are now permanently in my rotation.
Ingredients
- Turkey or chicken breast (400g): This is your crispy canvas—slicing it into strips ensures quick cooking and maximum surface area for that golden crust you're after.
- Buttermilk (125ml): The acidity tenderizes the meat while the fat keeps it juicy inside, something I learned only after drying out chicken too many times before discovering this trick.
- Garlic powder, onion powder, smoked paprika (1 tsp each): These seasonings build layers in your marinade and coat—don't skip them, they're what make this taste like intentional cooking, not just fried meat.
- All-purpose flour and cornstarch (100g and 50g): The cornstarch is your secret weapon for extra crispiness; it creates a lighter, crunchier coating than flour alone.
- Green and red cabbage (150g and 50g): The mix of colors isn't just pretty—red cabbage adds a subtle sweetness that balances the spicy sauce beautifully.
- Carrot and spring onions: These add textural contrast and freshness that keeps the wrap from feeling heavy or one-dimensional.
- Gochujang (1 tbsp): This Korean chili paste is non-negotiable if you want that distinctive umami kick; there's really no substitute that delivers the same complexity.
- Large flour tortillas (4, about 25cm): Go for fresh, pliable ones rather than the ones that have been sitting in your pantry for six months—they make rolling infinitely easier.
Instructions
- Marinate your protein with purpose:
- Combine your turkey strips with buttermilk and all those gorgeous seasonings, then actually wait the full 15 minutes (I know, patience is hard). This time spent pays dividends in tenderness and flavor absorption.
- Set up your dredging station:
- Whisk an egg in one shallow bowl and mix your flour with cornstarch in another—this assembly line approach keeps things tidy and prevents you from getting frustrated midway. Pro move: use one hand for the wet mixture and one for the dry so you don't end up covered in breading.
- Coat and fry with confidence:
- Dip each marinated strip in egg, then roll it through the flour mixture, pressing gently so the coating adheres properly. Heat your oil to medium-high (about 2-3cm deep in your skillet) and fry in batches for 3-4 minutes per side until the exterior is golden and the inside is cooked through.
- Build your slaw with intention:
- Shred both cabbages finely, julienne your carrot, and slice those spring onions thin. Whisk together your dressing (rice vinegar, mayo, sesame oil, sugar, salt, pepper) and toss everything together until glistening and well combined.
- Mix the magic sauce:
- Blend mayonnaise with gochujang, honey, and rice vinegar until smooth and glossy—taste it and adjust the heat level to your preference because some people want danger in their sauce.
- Warm and assemble with care:
- Heat your tortillas in a dry skillet just until pliable and warm, then lay them flat and build your wraps in order: sauce, slaw, crispy turkey, extra sauce drizzle, and fresh herbs if you have them. Roll tightly, slice diagonally in half, and serve immediately while everything is still warm and crispy.
Save to Pins There's something almost transcendent about that moment when you bite into a perfectly assembled wrap and all the elements collide at once—the warm, buttery tortilla, the cold crunch of cabbage, the juicy fried turkey, and that spicy-sweet gochujang mayo. My younger sister declared these wraps better than the Korean restaurant down the street, which felt like I'd been handed a culinary championship trophy.
The Spice Spectrum
Gochujang can seem intimidating if you've never cooked with it, but honestly, it's just fermented chili paste with incredible depth. Start with one tablespoon in your sauce and taste as you go—if you want more heat, add another half teaspoon at a time. I've learned that the honey in the sauce actually softens the gochujang's intensity, creating this rounded, complex flavor rather than a straightforward burn.
Temperature and Timing Matter
The difference between mediocre and genuinely delicious comes down to keeping everything at the right temperature when you eat. Warm tortillas, hot turkey strips, cold slaw, and cool sauce create this beautiful temperature contrast that makes every bite interesting. If your components sit around too long, the tortilla gets cold and floppy, so really do assemble and eat these right away rather than prepping ahead.
Flavor Combinations and Variations
The Korean-American fusion thing isn't just a marketing angle here—it genuinely works because gochujang and Korean flavors are incredibly forgiving and play well with unexpected ingredients. The sesame oil in the slaw echoes the sesame undertones in gochujang, creating internal coherence that makes the whole wrap feel intentional rather than thrown together. Experiment with what you have on hand and trust that this formula is flexible enough to handle creativity.
- If heat is your thing, slice fresh chilis into the slaw or add sriracha to the mayo sauce for a different kind of spice.
- Swap the turkey for chicken if that's what's in your fridge, or even use leftover roasted chicken if you're in a time crunch.
- Greek yogurt works beautifully in place of mayo if you want something lighter, though it changes the sauce texture slightly so adjust other liquid ingredients accordingly.
Save to Pins These wraps have become my go-to move when I want to impress without spending the entire evening in my kitchen. They're casual enough for weeknight dinners but fancy enough that guests feel genuinely taken care of.
Questions & 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 spicy are these wraps?
The gochujang adds mild to medium heat depending on your tolerance. Adjust spice levels by adding more gochujang or incorporating sliced chilies into the slaw.
- → Can I bake instead of fry the turkey?
While frying gives the crispiest results, you can bake at 200°C (400°F) for 15-20 minutes, flipping halfway. The texture will be less crunchy but still satisfying.
- → How long does the slaw stay fresh?
The slaw stays crisp for up to 24 hours when refrigerated in an airtight container. For best results, dress it just before assembling the wraps.
- → Can I make these ahead of time?
Prepare components separately in advance. Reheat turkey strips in a hot oven to restore crispness, then assemble just before serving to maintain texture.
- → What can I serve with these wraps?
Pair with a cold lager, light fruity white wine, or sparkling water. Extra slaw on the side makes a nice accompaniment to balance the rich crispy meat.