# What you need:
→ 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
03 - 1 tablespoon ranch seasoning mix
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 gochujang-mayo
24 - Fresh cilantro or parsley for garnish, optional
# Directions:
01 - In a bowl, combine buttermilk or yogurt, ranch seasoning, garlic powder, onion powder, paprika, pepper, and salt. Add turkey or chicken strips and toss to coat evenly. Marinate for at least 15 minutes.
02 - In a large bowl, mix shredded cabbage, julienned carrot, and sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and salt. Pour dressing over vegetables, toss thoroughly, and sprinkle with sesame seeds. Refrigerate until assembly.
03 - Set up a breading station with flour and cornstarch combined in one dish and beaten egg in another. Dredge marinated protein strips in flour mixture, then egg, then flour again for double coating. Heat oil in a 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 ranch dressing or gochujang-mayo on each warm tortilla. Layer with a handful of Korean-style slaw and several crispy protein strips in the center. Garnish with fresh cilantro or parsley if desired. Fold and roll tightly.
06 - Serve wraps immediately while warm and crispy.
