Crispy KFC Turkey Snack Wraps (Printer View)

Golden crispy turkey strips in soft tortillas with Korean-style slaw and tangy ranch sauce.

# Components:

→ 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 - 0.5 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
24 - Fresh cilantro or parsley, optional for garnish

# Method:

01 - In a mixing bowl, combine buttermilk or yogurt, ranch seasoning if using chicken, garlic powder, onion powder, paprika, pepper, and salt. Add turkey or chicken strips and toss to coat evenly. Marinate for at least 15 minutes before proceeding.
02 - In a large bowl, combine shredded 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 dish and beaten egg in another. Remove marinated strips and dredge through flour mixture, then egg wash, then flour again for a double-breaded coating. Heat oil in a skillet over medium-high heat until shimmering. Fry strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
04 - Heat tortillas in a dry skillet over medium heat or warm in microwave until pliable and warm, approximately 1 to 2 minutes.
05 - Spread 1 tablespoon of ranch dressing or gochujang-mayo on each warm tortilla. Layer with a handful of Korean-style slaw and several crispy protein strips in the center. Garnish with fresh cilantro or parsley if desired. Fold and roll tightly to seal.
06 - Present wraps while still warm and crispy for optimal texture and flavor.

# Expert Advice:

01 -
  • The double-dredge technique makes turkey impossibly crispy without needing a deep fryer, and it's genuinely addictive.
  • Gochujang slaw brings this fusion magic that feels fancy but takes minutes to throw together.
  • These wraps are ready in under an hour, making weeknight cravings totally manageable.
  • You can prep components ahead and assemble fresh whenever hunger strikes.
02 -
  • Don't skip the double-dredge (flour, then egg, then flour again)—that's what creates the impossibly crispy exterior that resists getting soggy from the slaw's moisture.
  • Keep your oil temperature consistent; if it drops too low, the coating absorbs oil and gets heavy instead of crispy, but if it's too high, the outside burns before the inside cooks through.
03 -
  • Pat your marinated meat completely dry before breading—any excess buttermilk will steam instead of crisp, and that's the difference between golden perfection and pale disappointment.
  • Keep your gochujang-slaw separate from everything else until the moment you assemble; the acid will soften the tortilla if it sits too long, but fresh assembly means you get that ideal contrast between everything.
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