Crispy KFC Turkey Snack Wraps (Printable Version)

Golden turkey strips in soft tortillas with crunchy slaw and zesty Korean sauce.

# What You'll Need:

→ Crispy Turkey Coating

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
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 Steps:

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 at room temperature.
02 - Whisk egg in a shallow bowl. In a separate shallow bowl, combine flour and cornstarch thoroughly.
03 - Dip each marinated turkey strip into beaten egg, then dredge in flour-cornstarch mixture, coating all sides evenly.
04 - Heat 0.75 to 1 inch of vegetable oil in a deep skillet over medium-high heat to 350°F. Fry strips in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Combine green cabbage, red cabbage, carrot, and spring onions in a mixing bowl. Whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper. Toss vegetables with dressing until evenly coated.
06 - Mix mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth and fully blended.
07 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or warm in microwave wrapped in damp paper towels for 30 seconds.
08 - Spread sauce on each tortilla, add a generous portion of slaw, arrange crispy turkey strips on top, drizzle with additional sauce, and garnish with fresh herbs if desired.
09 - Roll tortillas tightly, slice diagonally in half, and serve immediately while wraps are warm.

# Expert Advice:

01 -
  • You get that addictive crispy-and-crunchy contrast without feeling like you're eating something heavy.
  • The whole thing comes together in 40 minutes, so it's actually doable on a weeknight when you're tired but want something impressive.
  • It's a sneaky way to eat a full serving of vegetables wrapped around protein that tastes indulgent.
02 -
  • Don't skip the 15-minute buttermilk soak—I learned this the hard way when I tried to rush it, and the turkey was noticeably drier despite frying correctly.
  • If your oil isn't hot enough when you start frying, you'll end up with greasy, soggy coating instead of crispy; patience with the preheat is everything.
03 -
  • If you're making these for a crowd, you can fry all the turkey ahead and reheat it in a 350°F oven for 5 minutes while you prep the final assembly—it'll recover its crispiness.
  • The magic ratio for the gochujang sauce is balancing the heat with sweetness and creaminess; start with less gochujang and add more only if you want extra kick.
Go Back