Crispy KFC Turkey Snack Wraps (Printable Version)

Crispy fried turkey strips in warm tortillas with crunchy cabbage slaw and spicy gochujang mayo—a perfect fusion of Korean and American flavors.

# What You'll Need:

→ Crispy Turkey

01 - 14 oz turkey breast or chicken breast, cut into strips
02 - ½ cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - ½ 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 - ½ teaspoon sugar
20 - Salt and pepper to taste

→ Korean-Inspired Sauce

21 - 2 tablespoons mayonnaise
22 - 1 tablespoon gochujang
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 Make It:

01 - Combine turkey or chicken strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a shallow dish. Allow to marinate for at least 15 minutes at room temperature.
02 - Whisk the egg in one shallow bowl. In a separate shallow bowl, combine flour and cornstarch thoroughly.
03 - Remove each marinated poultry strip from the buttermilk mixture, dip into the beaten egg, then coat evenly in the flour-cornstarch mixture. Place on a clean plate.
04 - Heat ¾ to 1¼ inches of vegetable oil in a deep skillet over medium-high heat to approximately 350°F. Working in batches to avoid overcrowding, fry the coated strips for 3 to 4 minutes per side until golden brown and cooked through. 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 bowl, whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper. Pour the dressing over the vegetables and toss until evenly coated.
06 - Blend mayonnaise, gochujang, honey, and rice vinegar in a small bowl until the mixture reaches a smooth consistency.
07 - Heat flour tortillas in a dry skillet over medium heat or microwave them wrapped in a damp cloth for 30 seconds until pliable.
08 - Spread a thin layer of Korean sauce onto each warm tortilla. Layer with a generous portion of slaw, followed by crispy poultry strips. Drizzle additional sauce over the filling and garnish with fresh herbs if desired.
09 - Roll each tortilla tightly around the filling, slice in half diagonally, and serve immediately while the turkey remains warm and crispy.

# Expert Advice:

01 -
  • The crispy-golden turkey contrasts beautifully with cool, tangy slaw, so every bite feels like a small celebration of textures.
  • These wraps come together faster than ordering takeout, yet taste like you spent hours perfecting them.
  • The gochujang sauce adds a subtle heat and umami depth that makes people ask what your secret ingredient is.
02 -
  • The cornstarch-to-flour ratio is non-negotiable if you want that shatteringly crisp exterior—I learned this by trying to make it with all-purpose flour alone, and the result was disappointingly soft.
  • Don't skip the paper towels after frying; oil clinging to the turkey makes the whole wrap feel heavy instead of crispy and exciting.
  • The slaw needs at least a few minutes to soften and absorb the dressing before you assemble, so make it while the oil heats up.
03 -
  • Marinate the turkey the night before if you're planning ahead—overnight buttermilk soaks make the meat impossibly tender.
  • Keep your fried pieces warm in a low oven while you finish frying the batch, so everything arrives at the table hot and crispy.
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