Save to Pinterest My neighbor knocked on the kitchen door one evening with a bag of Korean gochujang and a challenge: make something that tastes like late-night Korean fried chicken but feels like a casual weeknight dinner. What emerged was this fusion wrap—crispy turkey strips that shatter between your teeth, a slaw that crackles with sesame and vinegar, all tucked into a warm tortilla with a smear of ranch that somehow makes perfect sense. It's become my go-to when I want something that feels indulgent but comes together in under an hour.
I made these for my book club a few months back, and something magical happened—nobody touched the charcuterie board I'd fussed over. Instead, everyone gathered around the wraps, peeling apart layers to see how I'd balanced the spice and brightness. One guest asked for the recipe before even finishing her first wrap, which felt like the highest compliment a home cook could receive.
Ingredients
- Turkey or chicken breast (400 g): Cut into strips about the width of your pinky finger so they fry evenly and stay juicy inside while the outside crisps up beautifully.
- Buttermilk or plain yogurt (100 ml): The acid here tenderizes the meat and creates a subtle tang that plays well against the sweet gochujang later.
- Garlic powder, onion powder, smoked paprika (1 tsp each): This trinity builds a savory base that makes the turkey taste less plain and more intentional.
- All-purpose flour and cornstarch (100 g and 50 g): The cornstarch is the secret—it helps the coating stay crispy longer and gives you that satisfying crunch when you bite down.
- Large egg (1): Your binding agent between the two flour dredges, essential for a coat that actually stays on during frying.
- Vegetable oil (200 ml): Medium-high heat is your sweet spot; too hot and the outside burns before the inside cooks, too cool and you end up with soggy strips.
- Napa cabbage (200 g): Shred it fine enough that it wilts slightly under the gochujang dressing but still holds its crunch.
- Gochujang (1 tbsp): This Korean chili paste brings heat, umami, and a subtle sweetness that transforms raw vegetables into something craveable.
- Toasted sesame oil (1 tbsp): A little goes a long way; it's pungent and aromatic, so resist the urge to add more or you'll overpower everything else.
- Rice vinegar (1 tbsp): The acidity brightens the slaw and cuts through the richness of the fried turkey beautifully.
- Large flour tortillas (4): Choose ones that are thick enough to hold the filling without tearing but soft enough to wrap without cracking.
- Ranch dressing (4 tbsp): Classic ranch acts as a cooling agent and bridges the Korean and American flavors in an unexpectedly harmonious way.
Instructions
- Create your marinade and coat the turkey:
- Whisk buttermilk with all your dried spices, then nestle your turkey strips in until every piece glistens. Let them sit—this isn't a step to rush—because the longer they soak, the more tender they'll become. Even fifteen minutes makes a noticeable difference.
- Build the slaw that makes people pause:
- Toss your shredded cabbage, carrot, and spring onions together first, then drizzle with the gochujang mixture and sesame oil. The vegetables will start releasing their own liquid and softening slightly, which is exactly what you want—it means the flavors are already mingling before you even wrap anything.
- Set up your breading station and fry:
- Three shallow dishes in a line: flour-cornstarch blend, beaten egg, then flour again. Dredge each strip through all three, using one hand for the wet egg so your other stays dry and you're not losing dredging material to sticky fingers. Drop strips into medium-high heat oil and listen for that immediate sizzle—that sound means you're at the right temperature.
- Warm your tortillas with intention:
- A dry pan heated for just a minute or two transforms a tortilla from stiff to pliable, and it also brings out a subtle warmth that makes wrapping easier. Don't skip this step thinking cold tortillas are fine—they're not.
- Assemble with the confidence of someone who knows what they're doing:
- Spread ranch first, add your slaw, then layer crispy turkey strips across the middle. Roll tightly from the bottom up, tucking the sides in as you go, and it should hold together beautifully without any spilling when you pick it up.
Save to Pinterest There's a moment between frying the last batch of turkey and rolling the first wrap where everything feels poised—the smell of sesame oil and smoked paprika hanging in the air, the slaw glistening with its gochujang coat, the tortillas still steaming softly. That moment is when cooking stops being a task and becomes a small ceremony of care.
Why the Fusion Works
This dish exists in a beautiful middle ground where Korean and American comfort food languages suddenly understand each other. The gochujang brings that deep, fermented heat and umami that feels sophisticated, while the ranch dressing does exactly what ranch does best—it cools and mellows without overpowering. The fried turkey strips are classically satisfying, but the sesame-forward slaw keeps things from feeling too heavy. Every ingredient has a job, and somehow they all agree with each other.
Make-Ahead and Timing Wisdom
You can marinate the turkey the night before, which actually improves the flavor and means the cooking part happens faster when you need it to. The slaw also keeps beautifully in the fridge for a day, though it'll lose some crunch—so if you're making these ahead, prepare the slaw fresh and assemble closer to serving. The fried strips are best enjoyed immediately, but they'll stay crispy for at least an hour if you keep them uncovered on a rack rather than stacking them on paper towels.
Variations and Swaps That Actually Work
Chicken breast works just as well as turkey and often cooks slightly faster, so reduce your fry time by thirty seconds per side if you go that route. For something vegetarian, press firm tofu until it's dry, then coat and fry it exactly the same way—it absorbs the marinade flavors beautifully and gets just as crispy. You can also experiment with gochujang-mayo instead of ranch if you want more heat, or add quick-pickled radishes to the slaw for an extra layer of sharpness.
- Swap chicken for turkey if you prefer a slightly milder, more tender result that cooks a touch faster.
- Try crispy tofu strips if you're cooking for vegetarians—they fry up golden and soak in all that savory flavor.
- Layer in pickled cucumbers or radishes for an additional crunch and bright, sharp note that cuts through the richness.
Save to Pinterest These wraps have become my answer to the question of what to cook when you want something that feels both exciting and comforting. They're proof that fusion doesn't have to be complicated—it just has to be honest.
Recipe Help Center
- → Can I make these wraps ahead of time?
The fried turkey strips stay crispy for about 2 hours at room temperature. Store the slaw separately and assemble just before serving to prevent the tortillas from becoming soggy.
- → What's the difference between using turkey versus chicken?
Turkey breast is slightly leaner than chicken, making it extra crispy when fried. Chicken tends to be more tender and juicy. Both work beautifully with the buttermilk marinade and seasoning blend.
- → How can I make these wraps spicier?
Increase the gochujang in the slaw to 2 tablespoons, or add sliced fresh jalapeños. You can also swap the ranch dressing for a gochujang-mayo blend by mixing equal parts gochujang and mayonnaise.
- → Can I bake the turkey strips instead of frying?
Yes, arrange the breaded strips on a wire rack over a baking sheet and spray generously with oil. Bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until golden and crispy.
- → What other vegetables work well in the slaw?
Try adding shredded red cabbage for color, thin-sliced radishes for extra crunch, or quick-pickled cucumber ribbons. Fresh mint or basil leaves also complement the Korean flavors beautifully.