Save These Crispy KFC Turkey Snack Wraps are the ultimate fusion of classic American comfort and vibrant Korean flavors. Golden, spiced turkey strips provide a satisfying crunch that pairs perfectly with a tangy, sesame-infused cabbage slaw, all tucked into a soft, warm tortilla.
Save Whether you are looking for a creative way to use turkey or simply want a fresh twist on the classic snack wrap, this recipe delivers. The secret lies in the buttermilk marinade, which keeps the meat tender and juicy under its shatteringly crisp exterior.
Ingredients
- For the Crispy Turkey (or Ranch Chicken): 400 g turkey breast or chicken breast (cut into strips), 100 ml buttermilk (or plain yogurt), 1 tbsp ranch seasoning mix, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp ground black pepper, 1 tsp salt, 100 g all-purpose flour, 50 g cornstarch, 1 large egg, 200 ml vegetable oil.
- For the Korean-Style Slaw: 200 g napa cabbage (finely shredded), 1 small carrot (julienned), 2 spring onions (thinly sliced), 1 tbsp Korean gochujang, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp toasted sesame oil, 1 tsp sesame seeds, pinch of salt.
- To Assemble: 4 large flour tortillas, 4 tbsp ranch dressing (or gochujang-mayo), fresh cilantro or parsley.
Instructions
- 1. Marinate the Turkey/Chicken
- In a bowl, combine buttermilk (or yogurt), ranch seasoning (if using), garlic powder, onion powder, paprika, pepper, and salt. Add turkey or chicken strips; toss to coat. Marinate for at least 15 minutes.
- 2. Prepare the Slaw
- In a large bowl, mix cabbage, carrot, and spring onions. In a small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and a pinch of salt. Pour over vegetables, toss well, and sprinkle with sesame seeds. Chill until ready to use.
- 3. Bread and Fry
- Set up a breading station with flour and cornstarch in one dish, beaten egg in another. Dredge marinated turkey/chicken strips in flour mixture, then egg, then flour again. Heat oil in a skillet over medium-high heat. Fry strips for 3–4 minutes per side or until golden and cooked through. Drain on paper towels.
- 4. Warm the Tortillas
- Heat tortillas in a dry pan or microwave until pliable.
- 5. Assemble Wraps
- Spread 1 tbsp ranch dressing (or gochujang-mayo) on each tortilla. Place a handful of slaw and a few crispy turkey/chicken strips in the center. Garnish with fresh herbs if desired. Fold and roll up tightly.
- 6. Serve
- Serve immediately while warm and crispy.
Zusatztipps für die Zubereitung
For the best results, use a heavy-bottomed frying pan or deep skillet and have your tongs and paper towels ready. To ensure food safety and dietary compliance, check store-bought ranch or gochujang for traces of soy, fish, or nuts, as the recipe is naturally nut-free.
Varianten und Anpassungen
You can easily substitute turkey with chicken for a classic ranch flavor or use crispy tofu strips for a vegetarian version. For additional texture and a hit of acidity, consider adding quick-pickled cucumbers or radishes to the wraps.
Serviervorschläge
These snack wraps are best enjoyed immediately while the turkey is hot. Pair them with a light lager or a refreshing glass of iced tea to complement the spicy and savory notes of the gochujang and ranch.
Save With 25g of protein per wrap and a perfect balance of carbohydrates and fats, these Crispy KFC Turkey Snack Wraps are a satisfying choice for any meal. Enjoy the fusion of textures and the bold, savory finish of this easy-to-make dish.
Recipe FAQ
- → Can I use chicken instead of turkey?
Absolutely. Chicken breast strips work perfectly in this recipe. If using chicken, add the ranch seasoning mix to the marinade for that classic ranch flavor profile.
- → How do I keep the wraps crispy?
Fry the turkey strips just before assembling and serve immediately. If needed, keep them warm in a 200°F oven while you prep the tortillas and slaw. Avoid wrapping them too tightly or the steam will make the coating soggy.
- → What can I substitute for gochujang?
Sriracha mixed with a touch of miso paste or tomato paste works well. For a milder option, use sweet chili sauce or skip it entirely and increase the honey in the slaw dressing.
- → Can I bake these instead of frying?
Yes. Arrange breaded strips on a baking sheet lined with parchment, spray lightly with oil, and bake at 425°F for 15-20 minutes, flipping halfway. They won't be quite as crispy but still delicious.
- → How long does the slaw keep?
The undressed slaw vegetables can be stored in an airtight container for up to 3 days. Once dressed with the gochujang mixture, it's best enjoyed within a few hours as the cabbage will begin to wilt and release liquid.
- → Can I make these vegetarian?
Definitely. Use extra-firm tofu cut into strips, press well to remove moisture, then follow the same breading and frying process. You may need to increase the seasoning in the marinade since tofu is milder than meat.