Save The idea for these wraps came during a rainy Tuesday when I had leftover turkey and a craving for something with crunch and heat. I'd been experimenting with gochujang in different dishes, and the thought of pairing its smoky sweetness with crispy fried turkey felt like the kind of risk worth taking. The first batch came out so good that my neighbor, who'd stopped by to borrow eggs, ended up staying for dinner. We sat at the kitchen counter, sauce dripping down our hands, laughing about how something this simple had no business tasting this exciting.
I made these for a small gathering once, setting up a wrap station where everyone assembled their own. Watching people customize their spice levels and slaw-to-turkey ratios turned into this unexpectedly fun, interactive meal. One friend who claimed she didn't like fusion food went back for thirds. That night convinced me that the best recipes are the ones that get people talking, experimenting, and forgetting to check their phones.
Ingredients
- Turkey breast or chicken breast (400 g, cut into strips): Turkey stays juicy and has a milder flavor that lets the seasonings shine, but chicken works beautifully too and fries up just as crispy.
- Buttermilk (125 ml): This is your secret weapon for tenderness, the acidity breaks down proteins and infuses flavor deep into the meat.
- Garlic powder, onion powder, smoked paprika, salt, black pepper: These build a savory, smoky base that reminds you of the best fried chicken without being overly complicated.
- All-purpose flour (100 g) and cornstarch (50 g): The cornstarch is non-negotiable, it creates that signature shatteringly crisp crust.
- Egg (1 large): Acts as the glue between the buttermilk marinade and the flour coating.
- Vegetable oil for frying: Use enough to submerge at least half the strip, shallow frying works but deep frying gives more even color.
- Green cabbage (150 g), red cabbage (50 g), carrot, spring onions: Fresh, crunchy, and colorful, this slaw is what keeps the wraps from feeling heavy.
- Rice vinegar, mayonnaise, sesame oil, sugar: The slaw dressing is tangy, creamy, and lightly sweet with a nutty finish from sesame oil.
- Gochujang (1 tbsp): Korean chili paste with fermented soybean depth, it is spicy but also sweet and savory all at once.
- Honey (1 tsp): Balances the heat and adds a subtle gloss to the sauce.
- Flour tortillas (4 large): Soft, pliable, and just sturdy enough to hold everything without tearing.
- Fresh coriander or parsley: Optional, but a handful of herbs adds a bright, fresh note that ties everything together.
Instructions
- Marinate the Meat:
- Combine turkey or chicken strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Let this sit for at least 15 minutes, though longer is better if you have time, the flavors soak in and the meat gets even more tender.
- Set Up Your Coating Station:
- Whisk the egg in one shallow bowl and mix flour with cornstarch in another. This two-step dredging is what gives you that thick, craggy crust.
- Coat the Strips:
- Dip each marinated strip into the egg, letting excess drip off, then press it into the flour mixture, making sure every edge is covered. Set coated strips on a plate while you heat the oil.
- Fry Until Golden:
- Heat 2 to 3 cm of vegetable oil in a deep skillet over medium-high heat until shimmering. Fry strips in batches for 3 to 4 minutes per side, flipping once, until deep golden brown and cooked through, then drain on paper towels.
- Make the Slaw:
- Toss shredded green and red cabbage, julienned carrot, and sliced spring onions in a bowl. Whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper, then pour over the vegetables and toss until everything is lightly coated.
- Mix the Sauce:
- Stir together mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth and creamy. Taste and adjust heat or sweetness to your liking.
- Warm the Tortillas:
- Heat tortillas in a dry skillet for about 10 seconds per side or wrap in a damp towel and microwave for 20 seconds. Warm tortillas are easier to roll and less likely to crack.
- Assemble the Wraps:
- Spread a thin layer of sauce down the center of each tortilla, add a generous scoop of slaw, top with crispy turkey or chicken strips, drizzle with extra sauce, and sprinkle with fresh herbs if using. Roll tightly, folding in the sides as you go, then slice in half and serve immediately while everything is still warm and crispy.
Save There was an evening when I made these for myself after a long day, standing at the counter in my socks, eating one wrap straight from the skillet. No plating, no photos, just the satisfaction of something I'd made with my own hands tasting exactly right. That is when I knew this recipe had earned a permanent spot in my rotation, it works just as well for a quiet solo dinner as it does for a crowd.
Customizing Your Wraps
The beauty of these wraps is how adaptable they are to your mood and pantry. If you want more heat, stir extra gochujang into the sauce or tuck thin slices of fresh chili into the slaw. For a lighter version, swap Greek yogurt for mayonnaise in both the slaw and sauce, it keeps the creaminess but cuts some richness. I have also added pickled radishes, quick-pickled cucumbers, and even a handful of kimchi when I am feeling bold, each variation brings its own character without losing the spirit of the original.
Pairing and Serving Ideas
These wraps shine on their own, but they are even better with a cold, crisp lager or a light, fruity white wine like Riesling or Sauvignon Blanc. The slight sweetness and acidity in the wine mirror the gochujang and rice vinegar, creating a harmony that feels intentional. If you are feeding a group, serve them alongside sweet potato fries or a simple cucumber salad dressed with rice vinegar and sesame seeds. The meal stays casual and fun, exactly what this kind of food is meant to be.
Make-Ahead and Storage Tips
You can marinate the turkey or chicken up to a day ahead, which actually deepens the flavor. The slaw can be prepped a few hours in advance and kept in the fridge, though it is best tossed with the dressing just before assembling to keep it crisp. Fried strips are at their peak right out of the oil, but if you need to hold them, keep them warm in a low oven on a wire rack to preserve crunch.
- Leftover fried turkey reheats well in a hot oven or air fryer, avoid the microwave or it will turn rubbery.
- Store sauce and slaw separately in airtight containers for up to three days.
- Tortillas can be warmed in batches and kept wrapped in foil to stay soft.
Save These wraps have become my go-to whenever I want something satisfying without spending hours in the kitchen. They remind me that good food does not have to be complicated, just thoughtful, flavorful, and made with a little joy.
Recipe FAQs
- → Can I use chicken instead of turkey?
Absolutely. Chicken breast works perfectly as a substitute. Cut it into strips and follow the same marinating and frying process for equally crispy results.
- → How do I store leftovers?
Store components separately in airtight containers. The crispy strips last up to 3 days in the refrigerator. Reheat in a 350°F oven for 10 minutes to restore crunch before assembling.
- → Can I bake instead of fry?
Yes. Arrange coated strips on a baking sheet and spray with oil. Bake at 425°F for 20-25 minutes, flipping halfway. The texture will be less crispy but still delicious.
- → What can I substitute for gochujang?
Sriracha mixed with a pinch of sugar and miso paste creates a similar spicy-savory flavor. Alternatively, use sambal oelek with a touch of honey for sweetness.
- → Are these wraps freezer-friendly?
Fry and freeze the cooled strips in freezer bags for up to 3 months. Thaw overnight and reheat in the oven. Assemble fresh with room-temperature components for best results.
- → How can I make these spicier?
Add extra gochujang to the sauce, mix sliced fresh chilies into the slaw, or dust the fried strips with cayenne pepper while hot for varying heat levels.