Crispy KFC Turkey Snack Wraps (Printable Version)

Golden crispy turkey strips in soft tortillas with crunchy slaw and zesty Korean-inspired sauce. Perfect fusion snack ready in 40 minutes.

# 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)

# Step-by-Step Guide:

01 - Combine turkey strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Allow to marinate for at least 15 minutes at room temperature.
02 - Whisk egg in a shallow bowl. In a separate bowl, combine flour and cornstarch thoroughly.
03 - Dip each marinated turkey strip into egg wash, then coat completely in flour-cornstarch mixture, shaking off excess.
04 - Heat 3/4 to 1 inch of vegetable oil in a deep skillet over medium-high heat until shimmering. Fry turkey strips in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
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 - Combine mayonnaise, gochujang, honey, and rice vinegar in a small bowl. Whisk until smooth and fully incorporated.
07 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or microwave wrapped in damp paper towel for 45 seconds.
08 - Spread sauce evenly on each tortilla. Layer with slaw, crispy turkey strips, and additional sauce. Garnish with fresh herbs if desired.
09 - Roll wraps tightly, cut diagonally in half, and serve immediately while turkey is still warm.

# Additional Tips::

01 -
  • The double-coating technique creates an unbelievably crunchy exterior that stays crisp even after wrapping.
  • Gochujang brings a complex, umami-rich heat that transforms ordinary mayo into something you will want on everything.
  • The slaw adds brightness and texture, cutting through the richness without feeling like an afterthought.
  • These come together fast enough for a weeknight but feel special enough to serve to guests.
02 -
  • Do not skip the cornstarch in the coating, it is the difference between crispy and just okay.
  • If your oil is not hot enough, the coating will absorb oil and turn soggy instead of crisping up, test with a small piece of batter first.
  • Assemble wraps right before serving, if they sit too long the tortilla gets soggy from the slaw and sauce.
03 -
  • Press the flour coating onto the strips firmly before frying to create more surface texture and crunch.
  • Let the fried strips rest on a wire rack instead of paper towels if you have one, it keeps the bottom from steaming and losing crispness.
  • Taste your gochujang first, brands vary wildly in heat and sweetness, so adjust the sauce accordingly.
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