Crispy KFC Turkey Snack Wraps

One late afternoon, I was scrolling through my phone between kitchen tasks when a photo of golden, crispy strips nestled in a soft tortilla stopped me cold. It was the kind of casual snack that didn't look like much until you actually bit into it—then the contrast hit you: that satisfying crunch, the cool crispness of slaw, the gentle heat threading through everything. I spent the next hour piecing together what I'd seen, mixing Korean-American flavors into something that felt both utterly familiar and entirely new. The result was these wraps, which became my go-to when I wanted something that tasted restaurant-quality but didn't demand hours in the kitchen.

I made these for a group of friends who were skeptical about turkey in a wrap, and watching their faces when they took that first bite made the whole thing worth it. Someone asked for the recipe before they'd even finished eating, which doesn't happen very often. After that night, I started keeping the ingredients on hand, mostly because I found myself craving them on random Tuesday evenings when I wanted something that felt a little bit special without fussing.

Ingredients

• Turkey or chicken breast, 400 g: Cut into strips roughly the width of your finger—they'll cook more evenly and fry faster if they're all similar in size.
• Buttermilk, 125 ml: This does the heavy lifting in tenderizing the meat, so don't skip it or substitute with regular milk and vinegar if you can help it.
• Garlic powder, onion powder, smoked paprika, salt, and black pepper: These five seasonings are doing the flavor work before the strips even hit oil, so taste your buttermilk mixture if you're uncertain.
• All-purpose flour and cornstarch, 100 g and 50 g: The cornstarch is what creates that extra-crispy exterior that feels almost like fried chicken—the ratio matters.
• Egg and vegetable oil: The egg acts as your adhesive, and a neutral oil with a high smoke point keeps things from burning.
• Green and red cabbage, carrot, spring onions: Shred and julienne these fine enough that they're delicate but sturdy enough to hold the slaw together without getting soggy.
• Rice vinegar, mayonnaise, sesame oil, sugar: These come together to make a dressing that's tangy, creamy, and has just enough richness from the sesame to feel intentional.
• Gochujang, honey, and rice vinegar for the sauce: Gochujang is the star here—it brings heat and umami without being overwhelming, especially when honey softens its rough edges.
• Large flour tortillas: Room-temperature or gently warmed, they should be soft enough to fold without cracking.

Instructions

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Marinate the turkey:

Pour buttermilk into a shallow bowl and stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper until everything dissolves. Add your turkey strips and turn them a few times so they're completely submerged. Let them sit while you prep everything else—even fifteen minutes makes a noticeable difference in tenderness.

Set up your dredging station:

In one shallow bowl, whisk the egg until there are no streaks. In another, combine flour and cornstarch, stirring them together so the cornstarch is evenly distributed and won't settle at the bottom.

Coat each strip:

Lift a turkey strip from the buttermilk, let excess drip off, then immediately submerge it in the egg. Once it's coated, transfer it to the flour mixture and press it gently so the coating clings evenly to both sides.

Heat the oil:

Pour vegetable oil into a deep skillet to a depth of about two to three centimeters. Set it over medium-high heat and let it get properly hot—if you drop a tiny piece of coating in and it sizzles immediately and turns golden within seconds, you're ready.

Fry in batches:

Working with three or four strips at a time so the oil stays hot, lay them gently into the oil and fry for three to four minutes per side until they're a deep golden brown and crispy to the touch. Transfer them to a paper towel-lined plate and let them cool just enough to handle.

Make the slaw:

Combine the green cabbage, red cabbage, carrot, and spring onions in a large bowl. In a small bowl, whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper, then pour it over the vegetables and toss until everything is evenly coated and glossy.

Prepare the sauce:

Stir mayonnaise, gochujang, honey, and rice vinegar together in a small bowl until you have a smooth, pourable consistency that's a warm rusty-orange color.

Warm the tortillas:

Place each tortilla in a dry skillet over low heat for about thirty seconds per side, or microwave them wrapped in a damp paper towel for twenty seconds, just until they're pliable and warm.

Assemble the wraps:

Lay a tortilla flat, spread a thin layer of sauce across the middle, add a generous handful of slaw, then arrange three to four crispy turkey strips on top. Drizzle with a little more sauce, sprinkle with fresh coriander or parsley if you're using it, and roll the tortilla up around the filling, tucking as you go.

Serve immediately:

Cut each wrap in half on a slight diagonal so the layers are visible, and eat right away while the turkey is still warm and the slaw still has its crunch.

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There's something almost meditative about assembling these wraps—the way the warm tortilla gives slightly as you roll, the crunch that answers back when you bite through the slaw, the heat from the sauce creeping across your tongue in that pleasant, not-painful way. They became my answer to the question of what to make when I wanted something that felt indulgent without requiring a complicated recipe or a pile of dishes afterward.

Why the Cornstarch Matters

I used to make fried chicken strips with just flour, and they were fine—golden, edible, forgettable. Then someone mentioned that cornstarch creates a lighter, crispier crust because it doesn't develop gluten the way flour does, and once I tried the fifty-fifty ratio, I couldn't go back. The coating stays crispy even as it cools slightly, which matters when you're assembling everything at once.

The Sauce Is Everything

Gochujang without honey tastes raw and one-dimensional, like heat for its own sake. The honey rounds it out and adds a subtle sweetness that plays against the savory mayo and the sharp rice vinegar. It's a small thing, but it's the difference between a sauce that's interesting and one that just tastes like spice.

Make It Your Own

The beauty of these wraps is that they're a framework rather than a rigid rule. I've added thinly sliced cucumber for extra crunch, swapped in gochugaru flakes for more textural heat, and once used kimchi in place of regular slaw because I had it on hand and it was somehow even better. The core—crispy protein, cool vegetables, warm tortilla, spicy sauce—stays constant while everything else can shift.

• If you want more heat, add a teaspoon of gochujang to the slaw dressing and another to the sauce, or scatter thinly sliced hot chiles across the filling.
• Leftover crispy strips lose their crispness but are delicious cold in a salad or eaten straight, usually while standing at the kitchen counter thinking you deserve a break.
• Make the slaw ahead and keep it separate from its dressing, then combine just before assembly so everything stays at peak texture.

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These wraps remind me that some of the most satisfying meals don't need to be complicated—they just need to balance flavors and textures in a way that makes you want another one. I hope they become as much of a weeknight staple for you as they've become for me.

Recipe FAQs

→ How do I ensure the turkey strips turn out crispy?

Marinate the turkey in buttermilk and spices, coat thoroughly with the flour-cornstarch mix, and fry in medium-high heat oil until golden brown for maximum crispiness.

→ Can I substitute chicken for turkey in this dish?

Yes, chicken breast strips work well as a substitute and yield a similar texture and flavor when prepared the same way.

→ What gives the slaw its crunchy texture?

Finely shredded green and red cabbage combined with julienned carrot and sliced spring onions provide a fresh, crunchy bite.

→ How can I adjust the sauce for more heat?

Add extra gochujang or sliced chili peppers to the sauce to enhance spiciness while maintaining balance with honey and mayonnaise.

→ Are there alternatives to mayonnaise in the slaw and sauce?

Greek yogurt can be used as a lighter substitute for mayonnaise, offering a creamy texture with less fat.