Crispy KFC Turkey Snack Wraps (Printable)

Golden fried turkey wrapped in tortillas with crunchy slaw and spicy Korean-style sauce.

# Components:

→ Crispy Turkey

01 - 14 oz turkey breast or chicken breast, cut into strips
02 - 1/2 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - 1/2 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 - 1/2 teaspoon sugar
20 - Salt and pepper to taste

→ Korean-Inspired Sauce

21 - 2 tablespoons mayonnaise
22 - 1 tablespoon gochujang (Korean chili paste)
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)

# Directions:

01 - Combine turkey strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Refrigerate for at least 15 minutes.
02 - Whisk egg in a shallow bowl. In a separate shallow bowl, combine flour and cornstarch thoroughly.
03 - Remove turkey from marinade and dip each strip in beaten egg, then coat completely in flour-cornstarch mixture, shaking off excess.
04 - Heat 3/4 to 1.25 inches of vegetable oil in a deep skillet to medium-high heat. Fry turkey strips in batches for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Combine shredded green and red cabbage, julienned carrot, and sliced spring onions in a mixing bowl. Whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper. Toss vegetable mixture until evenly coated.
06 - Blend mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth and well combined.
07 - Heat tortillas in a dry skillet over medium heat for 20 to 30 seconds per side, or warm in microwave for 30 seconds wrapped in damp paper towel.
08 - Spread sauce on each tortilla. Layer with generous portion of slaw and crispy turkey strips. Drizzle with additional sauce and garnish with fresh herbs if desired.
09 - Roll tortillas tightly, slice diagonally in half, and serve immediately while turkey is still warm and crispy.

# Expert Advice:

01 -
  • The turkey gets impossibly crispy on the outside while staying juicy inside, thanks to that buttermilk trick that feels like a secret only you'll know.
  • You can have dinner ready in under an hour, which means it works for weeknight cravings or when guests text saying they're five minutes away.
  • The gochujang sauce tastes like you spent hours developing it, but it comes together in seconds while your oil heats up.
02 -
  • Don't skip the cornstarch in your coating mixture; I learned this the hard way by making the same old breaded chicken, and the cornstarch is what creates that KFC-level crispiness.
  • The oil temperature matters enormously because too cool means greasy strips and too hot means burnt outside with raw inside, so let it heat fully and test with a tiny piece of coating first.
03 -
  • Fry in batches and don't crowd the pan because the oil temperature drops when you add too much cold meat at once, and that's when things turn greasy.
  • Make your slaw and sauce ahead of time because they actually taste better after sitting in the fridge for a few hours while the flavors meld together.
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