# What You'll Need:
→ Crispy Turkey
01 - 14 oz turkey breast or chicken breast, cut into strips
02 - 4.2 fl oz buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - 3.5 oz all-purpose flour
09 - 1.75 oz cornstarch
10 - 1 large egg
11 - Vegetable oil for frying
→ Crunchy Slaw
12 - 5.3 oz green cabbage, finely shredded
13 - 1.75 oz 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 - 0.5 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)
# How to Prepare:
01 - Combine turkey or chicken 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 one shallow bowl. In another shallow bowl, combine flour and cornstarch thoroughly.
03 - Remove each marinated turkey strip from buttermilk, dip in beaten egg, then dredge evenly in flour-cornstarch mixture, coating all sides.
04 - Heat 0.75 inches of vegetable oil in a deep skillet over medium-high heat to 350°F. Working in batches to avoid crowding, fry breaded strips 3-4 minutes per side until golden brown and fully cooked. Transfer to paper towels to drain excess oil.
05 - Combine green cabbage, red cabbage, carrot, and spring onions in a large mixing bowl. In a separate small bowl, whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper. Pour dressing over vegetables and toss until evenly coated.
06 - Combine mayonnaise, gochujang, honey, and rice vinegar in a small bowl. Whisk until smooth and fully blended.
07 - Heat flour tortillas in a dry skillet over medium heat for 30 seconds per side, or warm in microwave wrapped in a damp cloth for 1-2 minutes until pliable.
08 - Lay each warm tortilla flat and spread approximately 1 tablespoon of sauce on the surface. Layer with a generous portion of slaw, place 2-3 crispy turkey strips on top, drizzle with additional sauce, and sprinkle with fresh herbs if using.
09 - Roll each tortilla tightly from bottom to top, enclosing filling securely. Slice diagonally in half using a sharp knife. Serve immediately.
