Crispy KFC Turkey Snack Wraps (Printable Version)

Golden fried turkey strips in warm tortillas with crunchy Korean-spiced slaw and creamy dressing.

# What You'll Need:

→ 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
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 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 - 3/4 cup 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 for garnish, optional

# How to Prepare:

01 - In a mixing bowl, combine buttermilk or yogurt, ranch seasoning, garlic powder, onion powder, paprika, black pepper, and salt. Add turkey or chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes before breading.
02 - In a large bowl, combine shredded napa cabbage, julienned carrot, and sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and salt. Pour the dressing over vegetables, toss well to combine, and sprinkle with sesame seeds. Refrigerate until assembly.
03 - Set up a breading station with the flour-cornstarch mixture in one dish and beaten egg in another. Remove marinated poultry strips and dredge in the flour mixture, then coat with beaten egg, and finish with another layer of flour mixture. Heat vegetable oil in a skillet over medium-high heat. Fry strips for 3 to 4 minutes per side until golden brown and fully cooked. Transfer to paper towels to drain excess oil.
04 - Warm tortillas in a dry skillet over medium heat or microwave until pliable and warm.
05 - Spread 1 tablespoon of ranch dressing or gochujang-mayo onto each warm tortilla. Layer a handful of prepared Korean slaw in the center, followed by several crispy poultry strips. Add fresh cilantro or parsley if desired. Fold and roll the tortilla tightly to seal.
06 - Serve the wraps immediately while still warm and crispy for optimal texture and flavor.

# Expert Suggestions:

01 -
  • The contrast between crispy, golden turkey and cool, crunchy slaw hits in the best way every single time.
  • You get that Korean-American fusion flavor without needing to track down obscure ingredients or spend your whole evening cooking.
02 -
  • Oil temperature is non-negotiable—if it drops below medium-high, your coating absorbs oil instead of crisping, and you end up with greasy rather than crunchy strips.
  • The slaw tastes exponentially better if you let it chill for at least ten minutes; the cold makes the flavors pop and keeps everything crisp against the warm turkey.
03 -
  • Double-dredging your turkey (flour, egg, flour again) creates that irresistible crispy-shattered texture that makes people ask for seconds.
  • Chill your slaw before assembly so the cool vegetables contrast beautifully with the warm turkey and tortilla, creating something that feels balanced and intentional on every bite.
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