Crispy KFC Turkey Snack Wraps (Print Version)

Golden crispy turkey strips in soft tortillas with crunchy slaw and zesty sauce, ready in 40 minutes.

# Ingredient List:

→ 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)
26 - Fresh coriander or parsley for garnish (optional)

# How to Make:

01 - Combine turkey or chicken strips with buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Allow to rest for minimum 15 minutes to tenderize and infuse flavors.
02 - Whisk egg in a shallow bowl. In a separate shallow bowl, combine all-purpose flour and cornstarch thoroughly.
03 - Remove each marinated strip from buttermilk, dip into egg wash, then dredge in flour-cornstarch mixture, ensuring complete coverage on all sides.
04 - Heat 3/4 to 1 inch of vegetable oil in a deep skillet over medium-high heat. Working in batches to avoid crowding, fry coated strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
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 well incorporated.
07 - Warm flour tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable.
08 - Spread thin layer of sauce on each tortilla, add generous portion of slaw, top with crispy poultry strips, drizzle with additional sauce, and garnish with fresh herbs if desired.
09 - Roll tortillas tightly, slice diagonally in half, and serve immediately for optimal texture and warmth.

# Expert Advice:

01 -
  • The turkey stays ridiculously crispy even after you wrap it, thanks to that cornstarch trick that took me three tries to perfect.
  • You can prep everything ahead and fry right before eating, making it feel fancy but genuinely low-stress.
02 -
  • The oil temperature is non-negotiable; too cool and your coating absorbs grease instead of crisping up, too hot and the outside burns while the inside stays raw.
  • Assembling these right before eating is crucial because the slaw releases water and will make the wrap soggy if it sits even 10 minutes.
03 -
  • Keep your oil temperature consistent by using a cooking thermometer; aim for 350°F (175°C) and you'll get crispy turkey every single time without fail.
  • Slice your turkey strips as evenly as possible because thicker pieces won't cook through before the coating burns, leaving you with crispy outside and raw inside.
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