Crispy Turkey Snack Wraps (Print Version)

Golden turkey strips with crunchy slaw and zesty sauce in warm 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

# Cooking Steps:

01 - Combine turkey or chicken strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Allow to 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 poultry strip into beaten egg, then coat thoroughly in flour-cornstarch mixture. Place on a clean surface.
04 - Heat 3/4 to 1.25 inches of vegetable oil in a deep skillet over medium-high heat. Fry breaded strips in batches for 3 to 4 minutes per side until golden brown and fully cooked. Transfer to paper towels to drain.
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 vegetables with dressing until evenly coated.
06 - Blend mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth.
07 - Heat tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable.
08 - Spread sauce on each tortilla, add generous portion of slaw, top with crispy poultry strips, drizzle with additional sauce, and sprinkle with fresh herbs if desired. Roll tightly and slice diagonally in half.
09 - Serve wraps immediately while poultry remains crispy.

# Expert Advice:

01 -
  • The contrast between crispy, juicy turkey strips and cool, crunchy slaw is genuinely craveable and hits different every single time.
  • It comes together faster than ordering takeout, yet tastes like you slaved over these wraps for hours.
  • Gochujang brings a subtle heat and umami depth that makes people ask what that mysterious flavor is.
02 -
  • Don't skip the cornstarch in your coating—flour alone gives you a soft crust, but cornstarch is what delivers that satisfying crispy exterior that stays crunchy even as the slaw releases moisture.
  • The slaw needs the dressing at least five minutes before assembly, not right before, so the vegetables soften slightly and the flavors actually meld together instead of staying separate.
03 -
  • Use a meat thermometer when frying to ensure your turkey reaches 165°F (74°C) without overcooking—this removes all guesswork and prevents dry, rubbery meat.
  • Make your slaw dressing while your turkey marinates and your oil heats, so everything is prepped and ready to move quickly when assembly time arrives.
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