Save I discovered these wraps by accident on a lazy Saturday when I had leftover buttermilk and a craving for Korean flavors mixed with American comfort food. The kitchen filled with the smell of frying turkey as golden strips sizzled, and suddenly I realized I'd created something special by combining two entirely different food worlds. My friend walked in mid-cook, caught one whiff, and refused to leave until I made enough for both of us. That day turned into a tradition, and now these wraps show up whenever someone needs convincing that fusion cooking is worth the mess.
I made these for my sister's potluck once, skeptical that anyone would understand the Korean-American mashup, but watching people come back for thirds told me everything. She asked for the recipe immediately, then texted me a photo the next week showing she'd made them for her book club. That moment reminded me that food bridges gaps better than any explanation ever could.
Ingredients
- Turkey or chicken breast, 400 g, cut into strips: Turkey gives you leaner protein and a delicate flavor that lets the spices shine, though chicken works beautifully and costs less if that matters to your budget.
- Buttermilk, 125 ml: This acidic marinade breaks down the meat fibers and keeps everything tender no matter how long you leave it, plus it creates a subtle tang that plays nicely with the Korean sauce.
- Garlic powder, onion powder, smoked paprika, salt, and black pepper: These aren't just flavor fillers; they build layers that make each bite interesting without overpowering the meat.
- All-purpose flour and cornstarch, 100 g and 50 g: The combination creates a crispier crust than flour alone because cornstarch doesn't absorb as much oil, a discovery that changed my frying game forever.
- Large egg, 1: This acts as your glue between meat and coating, making sure nothing slides off mid-fry.
- Vegetable oil for frying: Use neutral oil with a high smoke point so you can maintain heat without burning your coating; I've learned that skimping here means soggy wraps.
- Green and red cabbage, 150 g and 50 g, finely shredded: The combination gives you color, crunch, and different flavor notes that balance the rich fried strips.
- Carrot, julienned, and spring onions: These add textural variety and bright freshness that keeps the wrap from feeling heavy.
- Rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper for the slaw: Together they create a dressing that's tangy, creamy, and aromatic all at once.
- Mayonnaise, gochujang, honey, and rice vinegar for the sauce: This combination builds heat without overwhelming spice, with honey balancing gochujang's intensity in a way that feels almost subtle.
- Large flour tortillas, 4, about 25 cm across: Room-temperature tortillas tear, but warm ones wrap like they were meant for this dish.
- Fresh coriander or parsley, optional: The garnish adds a finishing touch that makes everything look intentional.
Instructions
- Marinate the meat in buttermilk and spices:
- Combine your turkey strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl, making sure each piece gets coated. Let this sit for at least 15 minutes while you prep everything else, or even overnight in the fridge if you're thinking ahead.
- Set up your dredging station:
- Get one shallow bowl with the beaten egg and another with flour mixed with cornstarch, arranged so you can move smoothly from one to the next. Having everything ready before you start frying means you won't be scrambling with wet hands halfway through.
- Coat and fry the strips:
- Dip each marinated piece in egg first, then roll it through the flour-cornstarch mixture until completely covered. Heat 2 to 3 centimeters of vegetable oil in a deep skillet over medium-high heat until it shimmers, then fry in batches for 3 to 4 minutes per side until golden brown and crispy.
- Make the crunchy slaw:
- While the turkey cooks, toss your shredded cabbage, carrot, and spring onions together, then whisk rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper separately before combining everything. The vegetables will soften slightly and absorb the dressing flavors, creating something crisp but not raw.
- Prepare the Korean-inspired sauce:
- Stir together mayonnaise, gochujang, honey, and rice vinegar until smooth and well combined. Taste it and adjust the heat or sweetness if needed; this sauce is forgiving and flexible.
- Warm the tortillas:
- Heat them in a dry skillet over low heat or wrap them in a damp paper towel and microwave for 20 seconds so they're pliable and warm. This small step makes rolling infinitely easier and improves the whole eating experience.
- Assemble the wraps:
- Lay out a warm tortilla, spread a thin layer of sauce across the center, pile on a generous scoop of slaw, top with crispy turkey strips, drizzle with more sauce, and garnish with fresh herbs if you like. Roll it tightly from one side, then slice diagonally in half for a prettier presentation.
Save I remember my nephew, who never eats vegetables, asking for more slaw after his first wrap because he couldn't tell the cabbage was there with everything else happening. That moment made me realize this recipe works because it's not preachy about being healthy; it's just genuinely delicious and fun to eat.
The Secret to Perfect Crispy Coating
The magic happens because buttermilk tenderizes while the egg-and-flour dredging creates a seal that keeps moisture in and oil out. I've noticed over time that letting the marinated strips sit uncovered for a minute after dredging actually helps the coating adhere better, almost like it gets a chance to set. The cornstarch is non-negotiable; it fries up lighter and crispier than flour alone because it browns differently and doesn't absorb as much oil during cooking.
Why This Fusion Works
Korean and American comfort food feel like opposites until you realize they both celebrate bold flavors and satisfying textures that make you want another bite. Gochujang brings heat and umami depth while mayonnaise adds richness, and when they meet with crispy turkey in a soft tortilla, something clicks. The slaw adds the fresh counterpoint that both cuisines respect, giving your palate something to reset against between each bite.
Make It Your Own
These wraps become whatever you need them to be, which is part of why I keep making them. You can add sliced cucumber if you want more coolness, swap in grilled chicken if you're avoiding frying, or lean into the heat by adding fresh sliced chili to the slaw.
- For extra spice, add more gochujang to the sauce or layer in thinly sliced fresh chili peppers.
- Greek yogurt replaces mayonnaise beautifully if you want lighter wraps without sacrificing creaminess.
- Chicken works just as well as turkey and often costs less, so don't feel locked into one protein.
Save These wraps remind me why cooking matters: it's not just about feeding yourself, it's about creating moments where flavors and stories come together. Make them once and you'll understand why they became my go-to recipe for people who think they don't like fusion food.
Recipe FAQ
- → Can I use chicken instead of turkey?
Yes, chicken breast works perfectly as a substitute. Cut it into strips and follow the same marinating and cooking process for equally crispy results.
- → How do I make the slaw less spicy?
Omit any additional chili from the slaw and reduce the gochujang in the sauce to 1 teaspoon for a milder flavor profile while maintaining the creamy texture.
- → Can I bake the turkey strips instead of frying?
Baking is possible but won't achieve the same crunch. If baking, arrange strips on a parchment-lined baking sheet at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and cooked through.
- → What can I substitute for buttermilk?
Mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice, let it sit for 5-10 minutes until thickened, then use as a buttermilk replacement.
- → How long do these wraps stay fresh?
Best enjoyed immediately while the turkey remains crispy. Store components separately in airtight containers—turkey keeps for 2-3 days, slaw for 1-2 days, and sauce for up to 5 days in the refrigerator.
- → Can I make these gluten-free?
Use gluten-free flour and cornstarch blend for coating, and choose certified gluten-free tortillas. Ensure all condiments including gochujang are certified gluten-free as well.