Crispy Turkey Snack Wraps (Print Version)

Crispy turkey strips in soft tortillas with Korean-style slaw and tangy sauce for a satisfying handheld meal.

# Ingredient List:

→ 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 for ranch marinade
03 - 1 tablespoon ranch seasoning mix if using chicken
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 extra gochujang-mayo for spicier option
24 - Fresh cilantro or parsley optional for garnish

# How to Make:

01 - In a mixing bowl, combine buttermilk or yogurt, ranch seasoning if using chicken, garlic powder, onion powder, smoked paprika, ground black pepper, and salt. Add turkey or chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes at room temperature.
02 - In a large bowl, combine shredded napa cabbage, julienned carrot, and sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, and a pinch of salt. Pour the dressing over the vegetables, toss well to combine, and sprinkle with sesame seeds. Refrigerate until assembly.
03 - Set up a breading station with all-purpose flour and cornstarch mixed in one dish and beaten egg in another. Remove marinated turkey or chicken strips and dredge in the flour mixture, then coat with beaten egg, then dredge again in the flour mixture for double-breading. Heat vegetable oil in a skillet over medium-high heat until shimmering. 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 flour tortillas in a dry skillet over medium heat or microwave until warm and pliable, approximately 30 seconds per side.
05 - Spread 1 tablespoon of ranch dressing or gochujang-mayo on the inner surface of each warm tortilla. Place a handful of Korean-style slaw in the center and arrange a few crispy turkey or chicken strips on top. Garnish with fresh cilantro or parsley if desired. Fold and roll the tortilla tightly, tucking in the sides to secure the filling.
06 - Serve the wraps immediately while the turkey or chicken strips remain warm and crispy. Ensure the slaw remains cool and crunchy for optimal texture contrast.

# Expert Advice:

01 -
  • These wraps stay crispy even after assembly because the slaw and sauce create a flavor shield rather than a soggy mess.
  • You can prep the slaw and marinate the turkey ahead, making assembly faster than ordering takeout.
  • The Korean-American fusion means you get bold flavor without fussing over complicated techniques.
02 -
  • Don't skip the double dredging—it's the difference between crispy and just coated, and it takes thirty extra seconds.
  • The oil temperature matters more than you think; too cool and you get greasy strips, too hot and the outside burns before the inside cooks.
  • Make your slaw at least 30 minutes ahead because sitting time lets the flavors marry and the vegetables release just enough liquid to season themselves.
03 -
  • Marinate your turkey overnight in the buttermilk bath if you have time; the longer it sits, the more tender it becomes.
  • Toast your own sesame seeds in a dry pan for 90 seconds before adding them—that nutty, almost popcorn-like aroma is completely different from raw.
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