If you are craving a finger-licking, satisfyingly crunchy snack that bursts with bold flavors, then you are in for a treat with this Crispy KFC Turkey Snack Wraps Recipe. This delightful dish takes tender turkey strips marinated in a creamy, spiced ranch blend, dredged in a perfectly crispy coating, and nestled in soft tortillas with a zesty Korean-style slaw. It’s the kind of snack that feels like a warm hug wrapped in crispy goodness. Whether for a quick lunch or a fun appetizer, these wraps deliver comfort and excitement in every bite.
Ingredients You’ll Need
All you need are a handful of simple ingredients that come together to create an explosion of flavor and texture. Each component, from the juicy turkey strips to the vibrant slaw, plays a crucial role in making this Crispy KFC Turkey Snack Wraps Recipe truly unforgettable.
- Turkey breast or chicken breast (14 oz): Use fresh, lean strips for tender, juicy protein.
- Buttermilk or plain yogurt (3.4 fl oz): Creates a tangy, tenderizing marinade base that keeps the meat juicy.
- Ranch seasoning mix (1 tablespoon): Optional but recommended; adds that classic ranch flavor punch.
- Garlic powder (1 teaspoon): Infuses a savory aroma that complements the poultry.
- Onion powder (1 teaspoon): Adds subtle sweetness and depth to the marinade.
- Smoked paprika (1 teaspoon): Provides a hint of smoky warmth that sets this dish apart.
- Ground black pepper (0.5 teaspoon): For a light kick that balances the spices.
- Salt (1 teaspoon): Enhances all the natural flavors.
- All-purpose flour (3.5 oz): Forms the basis of the crispy breading.
- Cornstarch (1.8 oz): Keeps the coating extra crisp and crunchy when fried.
- Large egg (1): Helps bind the breading layers to the turkey strips.
- Vegetable oil (6.8 fl oz): For frying the strips to golden perfection.
- Napa cabbage (7 oz): Thinly shredded for a fresh, crisp slaw base.
- Carrot (1 small): Julienned for sweetness and vibrant orange color.
- Spring onions (2): Thinly sliced to add a mild onion crunch.
- Korean gochujang chili paste (1 tablespoon): Brings spicy heat and umami richness to the slaw dressing.
- Rice vinegar (1 tablespoon): Adds a bright acidity to balance the spice and sweetness.
- Honey (1 tablespoon): Sweetens and rounds out the tangy dressing flavor.
- Toasted sesame oil (1 tablespoon): Gives the slaw a nutty, aromatic finish.
- Sesame seeds (1 teaspoon): Sprinkled on top for texture and an appealing look.
- Salt (pinch): Just a touch to season the slaw dressing.
- Large flour tortillas (4): Soft and warm, the perfect wrap for all the fillings.
- Ranch dressing or gochujang-mayo (4 tablespoons): Adds creaminess and extra flavor when spread on the tortillas.
- Fresh cilantro or parsley (optional): For a fresh, herbal garnish that brightens each bite.
How to Make Crispy KFC Turkey Snack Wraps Recipe
Step 1: Marinate the Poultry
Start by mixing buttermilk, ranch seasoning (if you’re using chicken), garlic powder, onion powder, smoked paprika, black pepper, and salt in a bowl. Toss the turkey or chicken strips in this flavorful marinade, ensuring every piece is nicely coated. Let them marinate for at least 15 minutes so those spices can deeply penetrate the meat, keeping it juicy and tender throughout frying.
Step 2: Prepare the Korean-Style Slaw
While the meat marinates, combine shredded napa cabbage, carrot juliennes, and sliced spring onions in a large bowl. In a smaller bowl, whisk gochujang chili paste, rice vinegar, honey, toasted sesame oil, and a pinch of salt to make a punchy dressing. Pour the dressing over the vegetables, toss everything well, and sprinkle toasted sesame seeds on top. Refrigerate the slaw so the flavors marry beautifully and stay crisp.
Step 3: Bread and Fry the Poultry
Set up your breading station with a mix of all-purpose flour and cornstarch in one dish and a beaten egg in another. First, dredge each marinated strip in the flour mixture, then dip into the egg, and back into the flour for a double layer of coating—this is the secret to that irresistible crunch. Heat vegetable oil in a skillet over medium-high heat and fry the strips for 3 to 4 minutes on each side until golden and cooked through. Drain on paper towels to remove excess oil.
Step 4: Warm the Tortillas
Before assembly, warm your flour tortillas in a dry skillet or microwave until they become soft and pliable. This step makes them easier to roll and prevents cracking when you fold your wraps.
Step 5: Assemble the Wraps
Spread about 1 tablespoon of ranch dressing or spicy gochujang-mayo onto each warm tortilla. Add a generous handful of the chilled Korean-style slaw and top with several crispy poultry strips. For a fresh herb kick, add a few sprigs of cilantro or parsley. Finally, fold the tortilla sides in and roll tightly into snack-friendly wraps, ready to be devoured immediately.
How to Serve Crispy KFC Turkey Snack Wraps Recipe
Garnishes
A sprinkle of fresh herbs like cilantro or parsley brings a bright herbal note and a pop of green that makes these wraps look as vibrant as they taste. Don’t forget an extra dash of sesame seeds or a drizzle of your favorite hot sauce for that finishing touch.
Side Dishes
These crispy wraps pair wonderfully with fresh side salads, crunchy pickles, or light soups for a balanced meal. If you want to keep the fun snacking vibe alive, serve them alongside crispy sweet potato fries or a tangy coleslaw for extra crunch.
Creative Ways to Present
For a party, slice the snack wraps into small pinwheels – they look adorable on a platter and make perfect bite-sized treats. Alternatively, serve wrapped in parchment paper for a casual, on-the-go vibe that’s great for picnics or lunchboxes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap them tightly in foil or an airtight container and refrigerate for up to two days. Keep the slaw separate to prevent the wraps from becoming soggy.
Freezing
While the wraps are best fresh, you can freeze the cooked turkey strips separately in a freezer-safe container for up to one month. Defrost in the fridge overnight before reheating and assembling your wraps.
Reheating
To bring back the crispy texture, reheat turkey strips in a hot skillet or oven rather than the microwave. Warm the tortillas separately and assemble fresh to maintain that delightful crunch and freshness.
FAQs
Can I use chicken instead of turkey for this recipe?
Absolutely! Chicken breast works wonderfully in this Crispy KFC Turkey Snack Wraps Recipe. Just adjust marination times slightly if needed, and consider using ranch seasoning to enhance the flavor.
Is there a vegetarian alternative for these wraps?
While the original recipe uses turkey, you can swap in crispy tofu strips or fried cauliflower florets for a vegetarian twist. Just use the same marinating and breading steps with the alternative protein.
Can I make the slaw ahead of time?
Yes, the Korean-style slaw actually tastes better when it’s had time to chill and let the flavors meld. Just keep it refrigerated in a sealed container and toss before serving.
What can I substitute for gochujang if I don’t have it?
If gochujang is unavailable, you can use a mix of chili paste and a bit of miso or smoked paprika to mimic its sweet, spicy, and umami flavor profile. Adjust to taste to keep the balance right.
How do I make the wraps spicier?
To turn up the heat, choose gochujang-mayo instead of ranch dressing, or add sliced fresh chilies or a dash of hot sauce when assembling. It’s easy to customize the spice level just how you like it.
Final Thoughts
Making the Crispy KFC Turkey Snack Wraps Recipe at home is an absolute joy that promises impressive, crave-worthy results every time. From the crunchy, seasoned coating to the bright, tangy slaw and creamy dressing, it’s a meal that delights your senses and warms your heart. I encourage you to dive in, get your hands deliciously messy, and share these wonderful wraps with loved ones—you’ll be making memories as tasty as the wraps themselves!
Print
Crispy KFC Turkey Snack Wraps Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: American with Korean influence
- Diet: Low Fat
Description
These Crispy KFC Turkey Snack Wraps offer a deliciously crunchy and flavorful meal featuring marinated turkey strips fried to golden perfection, paired with a tangy Korean-style slaw and creamy ranch or spicy gochujang-mayo, all wrapped in warm flour tortillas for a perfect snack or light meal.
Ingredients
Poultry and Marinade
- 14 oz turkey breast or chicken breast, cut into strips
- 3.4 fl oz buttermilk or plain yogurt (for ranch marinade)
- 1 tablespoon ranch seasoning mix (if using chicken)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
Breading and Frying
- 3.5 oz all-purpose flour
- 1.8 oz cornstarch
- 1 large egg
- 6.8 fl oz vegetable oil (for frying)
Korean-Style Slaw
- 7 oz napa cabbage, finely shredded
- 1 small carrot, julienned
- 2 spring onions, thinly sliced
- 1 tablespoon Korean gochujang chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds
- Pinch of salt
Wrap Assembly
- 4 large flour tortillas
- 4 tablespoons ranch dressing or extra gochujang-mayo for spicier option
- Fresh cilantro or parsley, optional for garnish
Instructions
- Marinate the Poultry: Combine buttermilk, ranch seasoning (if using chicken), garlic powder, onion powder, smoked paprika, black pepper, and salt in a bowl. Add turkey or chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes to infuse flavor.
- Prepare the Korean-Style Slaw: In a large bowl, mix shredded napa cabbage, julienned carrot, and sliced spring onions. In a separate small bowl, whisk together gochujang, rice vinegar, honey, toasted sesame oil, and salt. Pour this dressing over the vegetables, toss well to coat evenly, sprinkle with sesame seeds, and refrigerate until assembly.
- Bread and Fry the Poultry: Set up a breading station with combined flour and cornstarch in one dish and beaten egg in another. Dredge marinated poultry strips first in the flour mixture, then dip into egg, and coat again with flour mixture for a double coating. Heat vegetable oil in a skillet over medium-high heat. Fry the coated strips for 3 to 4 minutes per side, until golden brown and cooked through. Remove and drain excess oil on paper towels.
- Warm the Tortillas: Heat the flour tortillas in a dry skillet over medium heat or microwave them briefly until soft and pliable, ready for wrapping.
- Assemble the Wraps: Spread 1 tablespoon of ranch dressing or gochujang-mayo onto each warm tortilla. Add a handful of the chilled Korean-style slaw and several crispy poultry strips into the center. Garnish with fresh cilantro or parsley if desired. Fold the sides in and roll tightly to form a wrap.
- Serve Immediately: Serve wraps while warm and crispy for the best texture and flavor experience.
Notes
- For a spicier wrap, substitute ranch dressing with gochujang-mayo.
- Use turkey breast for a leaner protein option or chicken breast as a substitute.
- To keep wraps crispy, assemble just before serving.
- Adjust marinating time longer if desired for deeper flavor absorption.
- Ensure oil is hot enough before frying to avoid greasy coating.
