Crispy KFC Turkey Snack Wraps (Printable Version)

Crispy spiced turkey strips with vibrant Korean slaw wrapped in soft tortillas for a perfect handheld snack.

# The Ingredients You'll Need:

→ Crispy Turkey or Ranch Chicken

01 - 14 oz turkey breast or chicken breast, cut into strips
02 - 3.4 fl oz buttermilk or plain yogurt for ranch marinade
03 - 1 tablespoon ranch seasoning mix, if using chicken
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 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 for spicier option
24 - Fresh cilantro or parsley, optional for garnish

# Step-by-Step Instructions:

01 - In a mixing bowl, combine buttermilk or yogurt, ranch seasoning if using chicken, garlic powder, onion powder, smoked paprika, black pepper, and salt. Add turkey or chicken strips and toss until evenly coated. Allow to marinate for at least 15 minutes at room temperature.
02 - In a large bowl, combine shredded napa cabbage, julienned carrot, and sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and a pinch of salt. Pour the dressing over vegetables, toss thoroughly, and sprinkle with sesame seeds. Refrigerate until ready to assemble.
03 - Set up a breading station with flour and cornstarch mixture in one shallow dish and beaten egg in another. Remove marinated poultry strips and dredge in flour mixture, then dip in beaten egg, then coat again in flour mixture for a double-breaded finish. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry breaded strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
04 - Heat flour tortillas in a dry skillet over medium heat or microwave for 20 to 30 seconds until pliable and warm.
05 - Spread 1 tablespoon of ranch dressing or gochujang-mayo on the interior surface of each warm tortilla. Layer with a handful of Korean-style slaw and several crispy poultry strips down the center. Garnish with fresh cilantro or parsley if desired. Fold the sides inward and roll tightly to seal.
06 - Serve the wraps immediately while the poultry remains warm and the exterior maintains its crispy texture.

# Additional Tips::

01 -
  • The contrast between hot crispy turkey and cold crunchy slaw is incredibly satisfying and keeps every bite interesting.
  • You can prep the slaw and marinate the protein ahead, making assembly quick when hunger strikes.
  • It uses pantry staples and transforms them into something that tastes like it came from a food truck.
  • The gochujang adds just enough heat without overpowering, and you can dial it up or down easily.
02 -
  • Do not skip the double dredge in the breading; that second coat of flour is what makes the crust shatteringly crisp.
  • Let the oil come back up to temperature between batches or your coating will turn soggy and greasy instead of golden.
  • If your slaw sits too long before serving, it will wilt and lose its crunch, so dress it no more than 30 minutes ahead.
  • Warm tortillas are essential; cold ones crack and tear when you try to roll them tightly.
03 -
  • Use a thermometer to keep your frying oil between 170C and 180C (340F to 360F) for perfectly crispy, non-greasy results.
  • Press down gently on the strips with tongs while frying to ensure even contact with the oil and a uniformly golden crust.
  • If your buttermilk marinade is too thick, thin it with a splash of water so it coats the meat evenly without clumping.
  • Toast your sesame seeds in a dry pan for 2 minutes before adding them to the slaw for deeper, nuttier flavor.
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