Crispy KFC Turkey Snack Wraps (Printable Version)

Golden turkey strips, soft tortillas, crunchy slaw, and zesty sauce combine for a flavorful snack.

# 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 ounces all-purpose flour
09 - 1.75 ounces cornstarch
10 - 1 large egg
11 - Vegetable oil for frying

→ Crunchy Slaw

12 - 5.3 ounces green cabbage, finely shredded
13 - 1.75 ounces 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 - Pinch of salt and pepper

→ 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 in a bowl. Allow to marinate for at least 15 minutes.
02 - Whisk the egg in a shallow bowl. In a separate shallow bowl, combine flour and cornstarch.
03 - Dip each marinated turkey strip into the egg, then dredge thoroughly in the flour-cornstarch mixture, coating all sides evenly.
04 - Heat 0.75 to 1.25 inches of vegetable oil in a deep skillet over medium-high heat to 350°F. 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 - Blend mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth and well combined.
07 - Heat tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable.
08 - Spread sauce on each tortilla, add a generous portion of slaw, top with crispy turkey strips, drizzle with additional sauce, and garnish with fresh herbs if desired.
09 - Roll tortillas tightly, slice in half if desired, and serve immediately while warm.

# Additional Tips::

01 -
  • The turkey strips get impossibly crispy on the outside while staying tender inside, thanks to that cornstarch trick that nobody warns you about.
  • It's genuinely fast—forty minutes from bare ingredients to something you'd honestly serve to guests.
  • That gochujang sauce is the kind of thing that makes you want to make these wraps again within the week.
02 -
  • The oil temperature is genuinely make-or-break—too cool and your coating will be greasy instead of crispy, too hot and it'll burn brown before the inside cooks through.
  • Don't let the slaw sit too long in its dressing or it'll start to weep and become soggy; dress it no more than ten minutes before assembling.
  • The moment the slaw touches the warm turkey, it begins to soften, which is why rolling and eating immediately is non-negotiable.
03 -
  • If your oil looks unclear or dark from a previous frying session, start with fresh oil—it affects not just the taste but how crispy your coating becomes.
  • Patting the marinated turkey dry with paper towels before dredging helps the coating adhere more evenly and creates a better crust.
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