Crispy KFC Turkey Snack Wraps (Printable)

Golden turkey strips with crunchy slaw and zesty sauce in warm tortillas

# What you need:

→ 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
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 or chicken strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Let marinate for at least 15 minutes at room temperature.
02 - Whisk egg in a shallow bowl. In a separate bowl, combine flour and cornstarch thoroughly.
03 - Remove marinated strips from buttermilk mixture. Dip each strip in beaten egg, then coat thoroughly in flour-cornstarch mixture.
04 - Heat 3/4 to 1 inch of vegetable oil in a deep skillet over medium-high heat to approximately 350°F. Fry coated strips in batches for 3-4 minutes per side until golden brown and fully cooked. Drain on paper towels.
05 - Combine green cabbage, red cabbage, carrot, and spring onions in a large bowl. Whisk together rice vinegar, mayonnaise, sesame oil, sugar, salt, and pepper. Toss vegetables with dressing until evenly coated.
06 - Blend mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth and creamy.
07 - Heat tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable.
08 - Spread thin layer of sauce on each warm tortilla. Add generous portion of slaw, top with 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.

# Expert tips:

01 -
  • The crispy-outside-tender-inside turkey strips stay perfectly crunchy even wrapped up, which is the secret nobody talks about.
  • It comes together in 40 minutes flat, meaning you can have dinner on the table faster than most takeout arrives.
  • That gochujang mayo sauce tastes like it took hours to develop, but it's honestly just four ingredients whisked together.
02 -
  • If your oil temperature drops too much between batches, the coating absorbs oil instead of crisping up—let it come back to temperature before starting the next batch, even if it takes an extra minute.
  • The slaw gets soggy if you make it more than an hour ahead, so prep the vegetables separately and toss everything together right before you assemble the wraps.
03 -
  • Double-dredging—dipping the coated turkey back in egg and then flour one more time—creates an almost absurdly crispy exterior that stays crunchy even inside the wrap.
  • Warming your tortillas in a skillet instead of microwaving them makes a measurable difference in texture; they'll be softer and more pliable instead of rubbery.
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