# 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 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 extra gochujang-mayo for spicier option
24 - Fresh cilantro or parsley optional for garnish
# How To Make It:
01 - In a bowl, combine buttermilk or yogurt, ranch seasoning if using, garlic powder, onion powder, smoked paprika, black pepper, and salt. Add turkey or chicken strips and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature.
02 - In a large bowl, combine shredded napa cabbage, julienned carrot, and thinly sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and salt. Pour dressing over vegetables, toss well, and sprinkle with sesame seeds. Chill until assembly.
03 - Set up a breading station with flour and cornstarch mixture in one dish and beaten egg in another. Dredge marinated poultry strips in flour mixture, then egg, then flour again for double coating. Heat oil in a skillet over medium-high heat to 350°F. Fry strips 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
04 - Heat tortillas in a dry skillet over medium heat or microwave until soft and pliable.
05 - Spread 1 tablespoon ranch dressing or gochujang-mayo on each warmed tortilla. Place a handful of slaw and a few crispy poultry strips in the center. Add fresh herbs if desired. Fold and roll up tightly.
06 - Serve immediately while wraps are warm and poultry strips maintain their crispy texture.
