Save It My neighbor knocked on my door one afternoon holding a bottle of gochujang and a pack of tortillas, asking if I could help her use them before they expired. We stood in my kitchen improvising, and what started as a pantry rescue turned into these wraps — crispy, tangy, and completely addictive. I've made them at least a dozen times since, tweaking the slaw and frying technique until they became my go-to for weeknight dinners or lazy weekend lunches. They're messy, flavorful, and gone within minutes.
I made these for my brother during a football game, and he ate three in a row without saying a word. When he finally looked up, he just pointed at the pan and nodded. That was all the review I needed. Now every time he visits, he asks if I have buttermilk and tortillas in the house.
Ingredients
- Turkey breast or chicken breast: Turkey is leaner and fries up beautifully crisp, but chicken works just as well if you prefer a juicier bite.
- Buttermilk: It tenderizes the meat and helps the breading stick; plain yogurt is a solid backup if you're out.
- Ranch seasoning mix: This adds a familiar savory punch, but you can skip it and lean fully into the Korean spices.
- Garlic powder, onion powder, smoked paprika: These create the base flavor for the crispy coating and should be mixed generously.
- All-purpose flour and cornstarch: The cornstarch makes the crust extra crunchy and light, not heavy or doughy.
- Napa cabbage: It's tender and sweet, the perfect vehicle for the spicy-tangy dressing without being too fibrous.
- Gochujang: This Korean chili paste brings depth, sweetness, and heat all at once; start with less if you're heat-sensitive.
- Rice vinegar and honey: They balance the gochujang and give the slaw a bright, almost pickled quality.
- Toasted sesame oil: A little goes a long way; it adds nutty richness that ties the slaw together.
- Flour tortillas: Soft, pliable, and sturdy enough to hold everything without tearing when you roll them up.
- Ranch dressing: Creamy and cooling, it offsets the spice and crunch; swap for gochujang-mayo if you want more fire.
Instructions
- Marinate the Turkey or Chicken:
- Whisk buttermilk with ranch seasoning, garlic powder, onion powder, paprika, pepper, and salt until smooth. Toss in your turkey or chicken strips, making sure every piece is coated, and let them sit for at least 15 minutes so the flavors soak in.
- Prepare the Korean-Style Slaw:
- Toss shredded napa cabbage, julienned carrot, and sliced spring onions in a large bowl. In a separate small bowl, whisk gochujang, rice vinegar, honey, sesame oil, and a pinch of salt until emulsified, then pour over the vegetables and toss until everything is glossy and evenly dressed.
- Bread and Fry the Protein:
- Set up two shallow dishes: one with flour and cornstarch mixed together, and one with a beaten egg. Dredge each marinated strip first in the flour mix, then the egg, then back into the flour for a double coat. Heat oil in a skillet over medium-high heat and fry the strips for 3 to 4 minutes per side until golden and crispy, then drain on paper towels.
- Warm the Tortillas:
- Heat tortillas in a dry pan for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds. You want them soft and pliable, not stiff or cracked.
- Assemble the Wraps:
- Spread a tablespoon of ranch dressing down the center of each tortilla, pile on a generous handful of slaw, then lay a few crispy turkey or chicken strips on top. Fold in the sides and roll tightly from the bottom up, tucking as you go so nothing falls out.
- Serve Immediately:
- These are best eaten right away while the turkey is still hot and crispy and the slaw is cold and crunchy.
Save It One evening I packed these wraps for a picnic and by the time we sat down, the tortillas had softened just enough to soak up a little sauce while the turkey stayed crispy inside. My friend said it tasted like the best kind of fusion confusion, and I couldn't have put it better. That's exactly what these are: a happy collision of textures and flavors that somehow just works.
Swaps and Variations
If you want to make these vegetarian, use firm tofu pressed dry and cut into strips, then marinate and fry the same way. For a spicier kick, mix gochujang directly into mayo and use that instead of ranch dressing. You can also add quick-pickled cucumbers or radishes for extra tang and crunch, or swap napa cabbage for red cabbage if you want a more colorful slaw. I've even used leftover rotisserie chicken in a pinch, just toss it in the breading and fry quickly to crisp up the skin.
Storage and Reheating
These wraps don't store well assembled because the slaw will make the tortilla soggy and the turkey will lose its crispness. Instead, keep the fried turkey, slaw, and tortillas separate in the fridge for up to two days. When you're ready to eat, reheat the turkey in a hot oven or air fryer at 200C (400F) for about 5 minutes until it crisps back up, warm your tortillas, and assemble fresh. The slaw can be made a day ahead and kept chilled, just give it a toss before using.
Serving Suggestions
These wraps are hearty enough to stand alone, but they pair beautifully with sweet potato fries, a simple cucumber salad, or even just a handful of kettle chips on the side. If you're serving a crowd, set up a wrap bar with the components laid out so everyone can build their own. A cold lager, iced green tea, or even a sparkling lime soda cuts through the richness and keeps things light.
- Serve with a side of kimchi for an extra Korean accent.
- Offer both ranch and gochujang-mayo so guests can choose their heat level.
- Garnish with extra sesame seeds and fresh cilantro for color and flavor.
Save It These wraps remind me that some of the best recipes come from accidents and experiments, not careful planning. Make them once, and I promise you'll start keeping gochujang and buttermilk stocked at all times.
Common Questions About Recipes
- → Can I use chicken instead of turkey?
Yes, chicken breast works perfectly as a substitute for turkey. Simply cut into strips and follow the same marinating and frying process for equally crispy results.
- → How do I make these wraps vegetarian?
Replace the turkey or chicken with firm tofu cut into strips. Press the tofu to remove excess moisture, marinate, bread, and fry until golden and crispy.
- → Can I bake the turkey strips instead of frying?
Yes, arrange breaded strips on a baking sheet, spray with cooking oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through until golden and cooked through.
- → What can I substitute for gochujang in the slaw?
If you don't have gochujang, use sriracha mixed with a little tomato paste and sugar, or substitute with sweet chili sauce for a milder option.
- → How long can I store the prepared slaw?
The Korean-style slaw can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. It actually tastes better after the flavors meld.
- → Can I make these wraps ahead of time?
While best served fresh, you can prepare the components separately. Store fried turkey, slaw, and sauces separately, then assemble just before serving to maintain crispiness.