# Components:
→ 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
# Directions:
01 - Combine buttermilk, ranch seasoning if using chicken, garlic powder, onion powder, smoked paprika, black pepper, and salt in a bowl. Add turkey or chicken strips and toss to coat thoroughly. Allow to marinate for at least 15 minutes.
02 - Combine shredded napa cabbage, julienned carrot, and sliced spring onions in a large bowl. 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. Refrigerate until ready to assemble.
03 - Set up breading station with combined flour and cornstarch in one dish and beaten egg in another. Dredge marinated poultry strips in flour mixture, then egg, then flour again for double coating. Heat vegetable oil in skillet over medium-high heat. Fry strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
04 - Heat tortillas in a dry skillet over medium heat or microwave until pliable and warm.
05 - Spread 1 tablespoon of ranch dressing or gochujang-mayo on each warm tortilla. Place a handful of chilled Korean-style slaw and several crispy poultry strips in the center of each tortilla. Add fresh cilantro or parsley if desired. Fold sides in and roll tightly into wraps.
06 - Serve wraps immediately while warm and crispy.
